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Ingredientes
- 1 1/2 c. Sugar
- 1 tsp Baking soda
- 2 x Large eggs
- 1/2 tsp Salt
- 4 Tbsp. Butter
- 3 ounce Unsweetened baking chocolate
- 1 1/2 tsp Vanilla extract
- 1 c. Buttermilk
- 3 1/2 c. All-purpose flour
- 3 tsp Baking pwdr ICING
- 1 c. Confectioner's sugar, sifted
- 2 Tbsp. Cocoa
- 1 tsp Vanilla extract
- 2 Tbsp. Melted butter
- 2 tsp Water, or possibly more, as needed
Direcciones
- Bring all ingredients to room temperature. Beat the sugar and Large eggs together till creamy and lemon colored. Heat the butter and chocolate together in a small saucepan over low heat or possibly nuke it, stirring every few seconds. Beat into the sugar and egg mix. Add in the vanilla and buttermilk. Mix well.
- Sift the flour, baking pwdr, baking soda and salt together. Add in slowly to the liquid mix. Divide the dough in half. Refrigerateto 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 min. 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 possibly slotted spoon into the warm oil before using it to add in or possibly 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 possibly on a rack placed on a cookie sheet. Repeat with the remaining batter.
- Yields 30Doughnuts. ICING Prepare the icing by beating all the ingredients together.
- If the icing is too stiff add in additional water, one or possibly two drops at a time.
- Beat till smooth. Spread onto the doughnuts after they have cooled.
