There is no need to be intimidated by frying up your own batch of warm chocolatey donuts, or by these Chocolate Donuts with Bourbon Glaze. They’re worth it guys, I promise. Laced with icing that has just the right amount of bourbon, these guys are a perfect indulgent breakfast for say… Christmas morning perhaps? Let’s be real, They’re pretty much glorified fried chocolate brownies, but…*in the voice of Ina Garten*…how bad can that be?
Unlike their yeasted counterparts, these are super quick and are more of the cake variety of donut. Aside from a bit of fridge chilling to firm up the dough, there is no waiting for them to proof or any of that pesky business.
All you need is a bowl, a whisk, a few quality ingredients, and of course a nice large vat of hot oil to fry them into submission.
Chocolate Donuts with Bourbon Glaze
My Modern Cookery
Serves: 16 Donuts
- 2¾ cups all-purpose flour
- 1 cup unsweetened cocoa
- 2 teaspoons baking powder
- ½ teaspoon salt
- 4 large eggs
- 1½ cups sugar
- ⅓ cup buttermilk
- 3 tablespoons butter, melted and cooled
- vegetable oil for frying
- 1 cup powdered sugar
- 2 tsp bourbon
- 4 tsp milk
- Whisk flour, cocoa, baking powder and salt together in a large bowl. In a medium bowl, whisk eggs, sugar, buttermilk and butter. Stir wet ingredients into dry until well blended.
- Chill batter for 1 hour.
- Generously flour your counter and turn dough onto it. Flour dough and your hands. Gently pat dough out until it is ½-inch thick. 3 inch round cutter into flour and cut rounds from dough. Pat scraps of dough together and cut them again. If your dough or donuts have gotten too soft put them in the freezer for a few minutes, until they’re firm enough to gently handle again.
- Fill a 5 to 6-quart dutch oven with 4 inches of oil. Heat to 375°F. You should be able to fry four donuts per batch, frying 2 minutes per side. Make sure you bring the oil back to 375°F after each batch.
- Drain doughnuts on a stack of paper towels.
- Whisk together powdered sugar, bourbon, and milk until smooth to make the glaze.
- Once donuts are cool, drizzle in bourbon glaze.