These light and airy doughnuts make a terrific treat for the holidays. You may dip them in chocolate glaze or add candy sprinkles if you wish. This is a good recipe for anyone wanting to make donuts similar to your local donuts shop. They are not cake donuts and if they turn out like that, then you didn't make them correctly. I recommend microwaving the milk, butter & sugar one minute or until luke-warm to avoid killing the yeast when you add it to your dry ingredients.
You may need to let the doughnuts rise longer than the recipe calls for. Also make sure that you are using good yeast that hasn't expired. It's all about the rise and that they are cooked properly. I recommend using a thermostat controlled deep fryer to accurately fry these doughnuts just a little bit past golden brown. Let them cool down before you coat them. They are excellent with glaze, powdered sugar & various flavors of cake icing.
I used the suggestion of using confectioner sugar and milk to make an icing, but I also used about half confectioner sugar, half chocolate milk mix. I only wish I had waited until the doughnuts were cool before dipping them into the icing, because the icing melted on them right away, covering the overall doughnut rather than making a nice-looking icing. Overall, very satisfying.
DOUBLE CHOCOLATE DOUGHNUTS
For the Doughnuts
3/4 cup all-purpose flour
1/3 cup cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt , to taste
2 and 1/2 tablespoons melted butter , cooled to room temperature
1/4 cup packed brown sugar
3 tablespoons granulated sugar
1 and 1/2 teaspoons vanilla
6 tablespoons buttermilk , or 1 teaspoon vinegar mixed with 6 tablespoons cow's milk
For the Glaze
3/4 cup icing sugar
3 tablespoons cocoa
3-4 tablespoons cream
2 teaspoons corn syrup light or dark
Preheat the oven to 350F degrees. Spray a 6 cavity doughnut pan with non-stick cooking spray or grease with butter and set aside. I only have one doughnut pan, so I made mine in two batches. But if you have two pans - you can prepare both since the recipe will make about 8 doughnuts.
In a medium bowl whisk together the flour, cocoa, baking soda and salt until combined. Then in a separate medium bowl, whisk together the melted butter, egg, sugars, vanilla & buttermilk. Add the dry ingredients into the wet & whisk until combined. The batter will be thick.
Spoon the batter into the prepared doughnut pan. Or pour the batter into a ziplock bag, cut off the bottom corner, and pipe the batter into the prepared tin. Bake for 8-10 minutes. If you lightly touch the doughnut, it should spring back. Or an inserted toothpick should come out clean. Allow doughnuts to cool in the pan for 5-10 minutes, then remove from the pan and continue cooling on a wire rack
While the doughnuts are cooling, make the glaze. Whisk together the icing sugar, cocoa and about 2 tablespoons cream. Add the corn syrup and slowly add the remaining cream until the glaze is smooth.
Once the doughnuts are cooled, dip the top in the glaze and sprinkle with sprinkles.