Chocolate Cinnamon Doughnuts
Chocolate, cinnamon and doughnuts together, it sounds delicious doesn't it? These golden, brown and crispy doughnuts won't last long. 26
Ingredients
| ⅔ | cup |
sugar
|
|
| ⅓ | cup |
buttermilk
|
|
| 1 | each |
eggs
beaten |
|
| ½ | teaspoon |
salt
|
|
| 2 | tablespoon |
butter
softened |
|
| ½ | teaspoon |
vanilla extract
|
|
| 2 | cups |
all-purpose flour
|
|
| 3 | tablespoon |
cocoa powder
unsweetened |
|
| 2 | teaspoons |
baking powder
|
|
| ⅛ | teaspoon |
baking soda
|
* |
| ½ | teaspoon |
cinnamon
|
|
| Cocoa glaze | |||
| 1 | cup |
powdered sugar
|
|
| 1 | tablespoon |
cocoa powder
unsweetened |
|
| ½ | tablespoon |
butter
softened |
|
| 1 ½ | tablespoon |
water
boiling |
|
Directions
Prepare the Cocoa Glaze by combining all the ingredients and stirring until smooth.
Set aside. Gradually beat the sugar into the egg using a large bowl.
Beat until thick.
Stir in the softened butter and the vanilla.
Combine the flour, cocoa powder, baking powder, baking soda, cinnamon and salt in another bowl.
Stir into the egg mixture, alternating with the buttermilk.
Chill about 2 hours. The dough should still be slightly sticky.
Preheat the oil in the deep fryer.
Roll out the dough in batches to a thickness of ½ inch on a lightly floured board.
Keep the remaining dough chilled.
Cut using a floured doughnut cutter. Repeat until all the doughnuts have been cut out.
Deep fry for about 2 minutes. Drain. Dip the tops of the still warm doughnuts in the Cocoa Glaze.
Nutrition Facts
Serving Size 89g (3.1 oz)
