1 1/2 c Sugar
1 ts Baking soda
2 Eggs
1/2 ts Salt
4 tb Butter
3 oz Unsweetened baking chocolate
1 1/2 ts Vanilla extract
1 c Buttermilk
3 1/2 c All-purpose flour
3 ts Baking powder
ICING
1 c Confectioner’s sugar; sifted
2 tb Cocoa
1 ts Vanilla extract
2 tb Melted butter
2 ts Water; or more, as needed
Bring all ingredients to room temperature. Beat the sugar and eggs together
until creamy and lemon colored. Melt the butter and chocolate together in a
small saucepan over low heat or nuke it, stirring every few seconds. Beat
into the sugar and egg mixture. Add the vanilla and buttermilk. Mix well.
Sift the flour, baking powder, baking soda and salt together. Add slowly to
the liquid mixture. Divide the dough in half. Chill to make it easier to
handle. I usually go this far the night before and finish in the morning.
Roll out one half of the dough on a lightly floured board to about a 1/2″
thickness. Cut into doughnuts. Allow the cut doughnuts to stand for 10
minutes. Heat 2″ of oil to 370 degrees in a large skillet. An electric
skillet is perfect if it has a temp control. The doughnuts should be at
room temperature before frying. Dip a metal pancake turner or slotted spoon
into the hot oil before using it to add or turn a doughnut. Transfer the
doughnuts to the skillet, one every 15 seconds. Fry each doughnut about 90
seconds per side. Remove the doughnuts and drain on paper toweling or on a
rack placed on a cookie sheet. Repeat with the remaining batter. Yields 30
Doughnuts. ICING Prepare the icing by beating all the ingredients together.
If the icing is too stiff add additional water, one or two drops at a time.
Beat until smooth. Spread onto the doughnuts after they have cooled.
Yields
1 servings