In usual Sand Sugar and Sun fashion I should be starting this blog post with a photo relating to the recipe I am blogging. However, the few photos I took are quite honestly not that great. So ‘sorry’ in advance. The above photo was taken last Thursday which was National Margarita Day (a holiday I can really get behind!)
This past Sunday I attended an Oscar viewing at my friends house and I have been craving Dunkin’ Donuts so I decided to whip up some donut holes.
I want to just begin by saying I am no stranger to frying. Deep frying, pan frying….I consider myself comfortable doing these things. Also, I have NEVER used a thermometer when frying. Not even when deep frying and not even when a recipe calls for it. And I’ve made many a successful beignet, chicken cutlet, squash blossom, you name it, to prove I am fry competent.
Last Sunday when I made these donuts, though, it wasn’t exactly smooth sailing. The oil got so freaking hot (smoking- that’s never good!) that it burnt and even now, on Tuesday night, my entire apartment smells like burnt oil. I have had all the windows open and several candles burning, but still the smell lingers. In a bad way. And then in an act of desperation I sprayed CK One (summer edition!) all over the dang place and really….that wasn’t a good idea.
I was able to toss the oil and start fresh before I began frying, so all ending up being fine. The donuts were utterly delicious and consumed outside of my stinky apartment.
Glazed Chocolate Donut Holes
2.5 C flour
1 C unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 C buttermilk
1/2 stick unsalted butter, melted
2 teaspoons vanilla
2 eggs
vegetable oil for frying
Glaze
2.5 C powdered sugar
4-5 tablespoons milk
1/4 tsp vanilla
In a large bowl combine flour, cocoa powder, baking soda, baking powder and salt. If the mixture is very lumpy quickly sift it.
In separate bowl whisk together buttermilk, eggs, sugar, vanilla and cooled melted butter. Add the wet ingredients to the dry and stir until a dough forms.
Roll dough into small balls (they double in size when added to the oil – you want the finished fried product to be smaller than a golf ball).
In a large pot heat oil over medium low heat. If you are using a thermometer, bring up to 350 F. Other wise you are looking for the oil to begin glistening on the bottom. It should look like little waves are forming under the oil. At this point turn the oil down, not off, and add a small scrap of dough to test. If the dough fries at a slow calm pace you’re ready to being frying. Otherwise, cool or heat oil accordingly. Just remember oil heats incredibly fast, so turn it down as the ideal temp is reached.
Add the dough balls 2-3 at a time and flip a few times for 2-3 minutes. Transfer to a plate with paper towels to cool.
Once all donuts are fried combine all glaze ingredients in medium bowl. You can add more milk as needed to create a thin glaze. Drop a few donuts at a time in the glaze then transfer to rack to set.
xx enjoy
sand sugar and sun 