I have this weakness for donuts of any kind but especially chocolate donuts. I was in heaven when Mom would buy the Hostess mini chocolate donuts for breakfast. When I saw this recipe in a cookbook I picked up at my local book store, I knew I had to try to make them. The recipe is from the Betty Crocker Big Book of Bread. I don’t really consider donuts bread but there are some pretty tasty donut recipes in there. The first hurdle I had to overcome was frying the donuts. I’m not one who fries a lot of things, mainly because I don’t like the mess or the smell. I got my dutch oven ready with the oil and even bought a frying thermometer, kind of a necessary thing. Anyway, I’m getting ahead of myself.
First off, I had to make the dough. Not too difficult and it can all be done in a mixing bowl just using a whisk.
You need to mix the eggs, sugar, buttermilk, vanilla and butter first and make sure it’s well blended. I used vanilla paste for the first time and you can actually see the flecks of the vanilla bean in the egg mixture. Not that big of a deal since the donuts are chocolate though.
Next you add the cocoa powder and stir until mixed then add the rest of the ingredients. After everything is mixed up, put the dough in a greased bowl and cover it then put it in the refrigerator for about an hour. After that, put the dough on a well floured counter and roll it out to about 3/8″ thick and cut out the donuts. You can use a donut cutter that cuts the center at the same time or use a 1″ and 3″ cutter. Stupid me, what I didn’t do was save the donut holes and fry those. Duh!
The main thing is to make sure that there is enough flour on your counter or else the dough will stick and make quite a mess. I covered the donuts until my oil heated up to 375° and then started frying. I only put in about 4 at a time. The biggest mistake I made was getting the oil too hot. I recently got a different range in my kitchen and it has a ceramic cooktop. It gets a lot hotter than the regular kind of cooktop with the coils.
I was expecting all kinds of sizzling and popping hot oil but that wasn’t the case. The donuts just bubbled away without much mess at all. Just a little overcooked though.
Once the donuts were cool, I mixed up the glaze and dipped each donut in it and let the glaze set up for a while. These donuts were very good even though I did cook them too long. What makes them Aztec is the cinnamon in the dough and glaze. To amp things up a bit, I also added some Chipotle powder to the glaze. I would have used cayenne but I didn’t have any. I can’t wait to try this again only this time I will be more diligent about watching the temperature closer. And I won’t forget to fry up the donut holes too!
- 3 eggs
- 3/4 cup granulated sugar
- 1/2 cup buttermilk
- 3 tablespoons butter, melted
- 1 teaspoon vanilla
- 3/4 cup unsweetened baking cocoa
- 1-3/4 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- vegetable oil
- 1/4 cup butter
- 3 tablespoons milk
- 1 tablespoon light corn syrup
- 1/8 teaspoon ground cinnamon
- 3/4 cup dark chocolate chips
- 1 to 1-1/2 cups powered sugar
- 1-1/2 teaspoons vanilla
- In medium bowl, beat eggs, granulated sugar, buttermilk, 3 tablespoons butter and 1 teaspoon vanilla with whisk until blended. Stir in cocoa. Stir in all remaining doughnut ingredients except oil just until moistened. Grease another medium bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl with plastic wrap; refrigerate for 1 hour.
- Place dough on generously floured surface. Roll dough in flour to coat. With floured rolling pin, roll dough to 3/8" thickness. Cut with floured 3 inch cookie cutter.
- Line 2 cookie sheets with cooking parchment paper. Place dough rounds on cookie sheets about 1 inch apart. Cut out centers using floured 1inch cookie cutter. Reroll scraps to cut additional doughnuts. Cover cookie sheets loosely with towels; let stand at room temperature while heating oil.
- In 4-quart Dutch oven or heavy 3-quart saucepan, heat 2inches oil to 375°F. Place cooling rack on cookie sheet. Fry doughnuts in oil, 3 or 4 at a time, about 2 minutes, turning over every 30 seconds, until deep brown and puffed (do not undercook or centers will be raw). Remove from oil with slotted spoon to cooling rack. Cool completely, about 20 minutes.
- In 1-1/2 quart microwavable bowl, microwave 1/4 cup butter, the milk, corn syrup and 1/8 teaspoon cinnamon on High 45 seconds or until mixture can be stirred smooth. Stir in chocolate chips. Microwave an additional 30 seconds; carefully stir until chocolate melts and mixture is smooth (stirring too quickly can cause air bubbles in glaze). Stir in 1 cup powdered sugar and the vanilla until smooth. Stir in additional powdered sugar, 1 tablespoon at a time, until consistency if thick syrup. Dip top of each doughnut into glaze; let excess drip off. Place doughnuts on cooling rack allowing excess glaze to drip onto cookie sheet. Let stand until glaze is set, about 30 minutes.