Directions
- 1In a stand mixer, combine bread flour, black cocoa powder, instant dry yeast, sugar, warm milk, eggs, and salt.
- 2Start mixing on low speed.
- 3Add melted butter a little bit at a time and increase speed to medium.
- 4Continue mixing for 1 to 2 minutes until a dough ball forms.
- 5Flour your work surface, turn out your dough and roll it into a dough ball.
- 6Place the dough into a greased bowl, cover, and refrigerate overnight.
- 724 hours later, turn out the dough and cut it into 12 equal-sized pieces.
- 8Shape into balls, cover, and let rest for about 20 minutes.
- 9Place the dough balls onto parchment paper-lined baking sheets greased with Pam.
- 10Use a measuring cup to press down the dough to flatten it to about a half-inch thick.
- 11Remove the center of the dough balls.
- 12Cover and let proof for one hour or until doubled in size.
- 13Deep fry the donuts at 350°F for 4-5 minutes per side or until puffy.
- 14For the glaze, whisk together powdered sugar, hot water, and corn syrup until combined.
- 15Once the donuts have completely cooled (about 10-15 minutes), dunk them into the glaze, making sure to coat all over.
Ingredients
- 4.5 cups bread flour
- 0.75 cups black cocoa powder
- 1 packet instant dry yeast
- 0.25 cups sugar
- 2 cups whole milk
- 2 eggs
- 2 teaspoons salt
- 1 cup unsalted butter
- 3 cups powdered sugar
- 0.5 cup water
- 0.25 cups corn syrup
- 1 Pam
- 1 vegetable oil
Equipment
stand mixermeasuring cupsglass bowlplastic wrapbench scraperbaking sheetparchment papermeasuring cupdeep fryerwhisk
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