Fresh chocolate doughnuts, from Fany Gerson of Fan Fan Doughnuts in Brooklyn, NY.
A dozen
DOUGH
2 1/2 cups all-purpose flour
1 cup Guittard Cacao Rouge
2 teaspoons baking powder
1 teaspoon kosher salt
4 large eggs
1 1/3 cups granulated sugar
1/3 cup buttermilk
5 tablespoons [2 ½ ounces] unsalted butter, melted and cooled
½ teaspoon pure vanilla extract
Oil for deep frying [approx. 2 quarts]
Extra flour for rolling dough
GLAZE
1/4 cup milk
2 1/2 cups confectioners' sugar
¾ teaspoon vanilla
Large pinch of salt
Whisk the flour, cocoa powder, salt and baking powder in a large bowl and set aside. In a separate bowl, whisk the egg, sugar, melted butter, buttermilk and vanilla just to combine. Add the wet mixture to the dry, and combine with a spatula or spoon until you see none of the dry mixture, being careful not to overmix.
Add some flour to a surface and start rolling out the dough, pressing the dough so it comes together in a rectangle or square and flattens lightly with your hands. Press down, wrap in plastic wrap & refrigerate for 15 -20 minutes until the dough has chilled.
Add some flour to a few sheet pans. Remove chilled dough and roll out to about ½ inch thickness. Dip a round cookie cutter to cut out larger circle shapes, and then use a smaller cutter for the inside holes. Place on your sheet pans.
(You can also fry the scraps as doughnut holes, so reroll the scraps once finished, but allow to rest for 5-10 minutes.)
Fill a heavy saucepan or pot with oil over medium heat and rest a thermometer inside. While oil is heating, place cooling rack over a sheet pan and top with some paper towels.
On a separate burner, warm the milk in a small saucepan set over low heat until the milk begins to steam. Remove it from heat and add the confectioners' sugar, salt, and whisk until smooth. Add the vanilla and whisk to incorporate. Pour the glaze into a bowl and set aside over a double boiler to keep warm.
Once the oil reaches 375°F, gently slide in the doughnuts in small batches depending on how much your pot can hold. Cake doughnuts will sink at first, but will then rise up to the surface. Fry for 2-3 minutes in each side (4 minutes for the scrap doughnut holes), making sure to stir gently as they fry and move. Take each out with the slotted spoon or spider, and onto the cooling rack with paper towels.
Make sure the oil comes back up to the 375°F temperature before adding another batch.
Once they are fried, dip the doughnuts gently into the warm glaze and put back on the cooling rack. Once set, you are ready to enjoy!
https://www.guittard.com/in-the-kitchen/recipe-print/chocolate-cake-doughnuts