Total Calories: 1,597
Yield: 10 Doughnuts and Holes
Prep time:
Cook time:
Total time:
Sift flour, cocoa, baking powder, baking soda, and salt into a medium bowl. In a large bowl, using an electric mixer set on low speed, beat the egg and sugar until creamy and pale. Add buttermilk, melted butter, and vanilla and beat until smooth. Add the flour mixture and beat, still on low speed, just until the mixture comes together into a soft dough. Be careful not to overbeat. Cover and refrigerate for 30 to 60 minutes until dough is firm.
Fill an electric frying pan with vegetable oil, at least 2 1/2 inches deep. Set thermostat to 350°F. On a floured surface, roll the dough into a 10-inch circle, 1/2 inch thick. Using a 2 1/2-inch round doughnut cutter, cut out as many doughnuts as possible. Gather up scraps and repeat, rolling and cutting until all the dough is used. NOTE: If you don’t own a doughnut cutter, you can improvise using a glass and a bottle cap.
When the oil has reached 350°F (it will start to smoke), carefully lower 2 to 5 doughnuts or holes into the hot oil. Fry on one side about 1 1/2 minutes; then turn and fry on the other side for 1 minute. Transfer to the towel-lined baking sheet. Allow oil to return to 350°F between batches. When cool enough to handle, dip tops in chocolate icing and let stand until icing is set.
This Fudge Cake Doughnuts recipe is from the 101 Things To Do With A Casserole Cookbook. Download this Cookbook today.
