Description
These chocolate old fashioned doughnuts boast a crackly edge and a soft, deeply chocolate center with a shiny mocha glaze.
Ingredients
Scale
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ cup granulated sugar
- 2 tablespoons packed light brown sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 tablespoons cornstarch
- 1 teaspoon kosher salt
- 1 teaspoon instant espresso powder
- 2 tablespoons malted milk powder
- 2 large eggs, room temperature
- ¾ cup buttermilk
- ¼ cup sour cream
- 1 teaspoon vanilla extract
- 4 tablespoons unsalted butter, browned and cooled slightly
- Neutral oil, for frying (about 4 cups total)
- 1½ cups powdered sugar
- 2 tablespoons unsweetened cocoa powder
- ½ cup milk
- 2 tablespoons unsalted butter, melted
- 1 teaspoon instant espresso powder
- ½ teaspoon vanilla extract
- Pinch of kosher salt
Instructions
- Begin by melting 4 tablespoons of unsalted butter in a small saucepan over medium heat. Keep an eye on it as it foams and slowly transforms to a golden-brown color, around 4–5 minutes. This nutty aroma is crucial for flavor. Once browned, pour it into a heatproof bowl and allow it to cool slightly.
- In a large mixing bowl, combine 2 cups of all-purpose flour, ½ cup of unsweetened cocoa powder, ½ cup of granulated sugar, 2 tablespoons of packed light brown sugar, 2 teaspoons of baking powder, ½ teaspoon of baking soda, 2 tablespoons of cornstarch, 1 teaspoon of kosher salt, 1 teaspoon of instant espresso powder, and 2 tablespoons of malted milk powder. Whisk until even to ensure all the dry ingredients mix thoroughly.
- In a separate bowl, whisk together 2 large eggs until frothy, then stir in ¾ cup of buttermilk, ¼ cup of sour cream, 1 teaspoon of vanilla extract, and the cooled brown butter. Mix these wet ingredients until smooth. Pour this mixture into the dry blend and gently fold it together until a shaggy dough forms. Be cautious not to overmix; this keeps the doughnuts light.
- Cover the bowl with plastic wrap and refrigerate the dough for about 30 minutes. This step makes the dough easier to handle. After chilling, transfer it to a lightly floured surface and roll it out to a thickness of about ½ inch. Use a 3-inch doughnut cutter to cut out the shapes, along with a 1-inch cutter for the centers. You can re-roll the scraps once to cut more doughnuts.
- Heat 3–4 inches of neutral oil in a heavy pot or deep fryer to 350°F. Keep the temperature between 340°F and 355°F for optimal frying. Carefully drop in 2–3 doughnuts at a time and fry for approximately 1 minute per side, or until they are crackly and a deep chocolate brown. Use a slotted spoon to remove them and transfer the fried doughnuts to a wire rack set over a baking sheet to drain excess oil.
- While the doughnuts cool slightly, prepare the mocha glaze. In a medium bowl, whisk together 1½ cups of powdered sugar, 2 tablespoons of unsweetened cocoa powder, ½ cup of milk, 2 tablespoons of melted unsalted butter, 1 teaspoon of instant espresso powder, ½ teaspoon of vanilla extract, and a pinch of kosher salt. Keep whisking until the mixture is smooth. Adjust the consistency with more milk for a thinner glaze or powdered sugar for a thicker one.
- Dip each warm doughnut into the mocha glaze, allowing any excess to drip off. Return them to the wire rack and let the glaze set for about 5 minutes before serving.
Notes
- Malted Milk Powder: This ingredient enriches the flavor profile with subtle malt notes. Make sure to pick a balanced mix to avoid grittiness in your doughnut.
- Browning Butter: This step provides a complex, nutty flavor that enhances the overall taste of the chocolate old fashioned doughnuts. Monitor closely to avoid burning.
- Frying Techniques: Using cornstarch in the dough mixture contributes to the perfect crispiness. Maintain a consistent oil temperature to achieve crackly edges without greasy spots.
- Storage: These doughnuts stay fresh at room temperature in an airtight container for up to 24 hours. For longer storage, refrigerate for up to 3 days. To reheat and regain that freshly fried texture, place them in a 300°F oven for 5 minutes.
- Variations: Consider sprinkling flaked sea salt or chopped nuts on top of the glaze for added texture and flavor. For a baked version, adjust the temperature to 350°F and bake for approximately 10–12 minutes.
Nutrition
- Serving Size: 1 doughnut
- Calories: 250
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg