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Ingredientes
- 2/3 c. Sugar
- 1/3 c. Buttermilk
- 1 x Egg, beaten
- 1/2 tsp Salt
- 2 Tbsp. Butter, softened
- 1/2 tsp Vanilla
- 2 c. Flour
- 3 Tbsp. Unsweetened cocoa pwdr
- 2 tsp Baking pwdr
- 1/8 tsp Baking soda
- 1/2 tsp Cinnamon
- 1 c. Powdered sugar, sifted
- 1 Tbsp. Unsweetened cocoa pwdr
- 1/2 Tbsp. Butter, softened
- 1 1/2 Tbsp. Boiling(!) water
Direcciones
- Prepare the Cocoa Glaze by combining all the ingredients and stirring till smooth. Set aside. Gradually beat the sugar into the egg using a large bowl. Beat till thick and lemony. Stir in the softened butter and the vanilla. Combine the flour, cocoa pwdr, baking pwdr, baking soda, cinnamon and salt in another bowl. Stir into the egg mix, alternating with the buttermilk. Refrigerateabout 2 hrs. The dough should still be slightly sticky. Preheat the oil in the deep fryer. Roll out the dough in batches to a thickness of 1/2" on a lightly floured board. Keep the remaining dough chilled. Cut using a floured doughnut cutter. Repeat till all the doughnuts have been cut out. Deep fry for about 2 min. Drain.
- Dip the tops of the still hot doughnuts in the Cocoa Glaze.
- Yields 8Doughnuts
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 87g | |
| Recipe makes 8 servings | |
| Calories 292 | |
| Calories from Fat 42 | 14% |
| Total Fat 4.81g | 6% |
| Saturated Fat 2.56g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 33mg | 11% |
| Sodium 524mg | 22% |
| Potassium 59mg | 2% |
| Total Carbs 57.65g | 15% |
| Dietary Fiber 1.4g | 5% |
| Sugars 31.99g | 21% |
| Protein 4.8g | 8% |
