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Description
Food Network Magazine
Ingredients
US|METRIC
60 SERVINGS
- 2 1/2 cups all-purpose flour (plus more for dusting)
- 3/4 cup Dutch process cocoa powder
- 2 tsp. baking powder
- 1 tsp. salt
- 1/2 tsp. ground cinnamon
- 3 Tbsp. unsalted butter (at room temperature)
- 1 cup sugar
- 2 large eggs
- 1 tsp. pure vanilla extract
- 1 tsp. grated orange zest (finely)
- 3/4 cup sour cream
- cooking spray
- vegetable oil (or shortening, for frying)
- 4 oz. semisweet chocolate (chopped)
- 1/2 cup heavy cream
- 1 Tbsp. light corn syrup
- 1/2 tsp. pure vanilla extract
- nonpareils
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Directions
- Make the doughnut holes: Whisk the flour, cocoa powder, baking powder, salt and cinnamon in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until smooth, about 3 minutes. Beat in the eggs, one at a time, then beat in the vanilla and orange zest until light and fluffy, about 2 more minutes. Reduce the speed to low and gradually beat in the flour mixture, alternating with the sour cream, until a sticky dough forms, about 2 minutes. Cover the dough with plastic wrap; refrigerate at least 3 hours or overnight.
- Coat a baking sheet with cooking spray. Heat 2 inches of vegetable oil in a large pot over medium-high heat until a deep-fry thermometer registers 340 degrees F. Meanwhile, roll out the dough until 1/2 inch thick on a floured surface. (The dough will be sticky.) Cut out rounds using a 1-inch-round cookie cutter, dipping the cutter in flour each time. Place the rounds on the prepared baking sheet.
- Set a rack on another baking sheet. Working in batches, carefully fry the doughnut holes until puffed and browned, 30 seconds per side. Transfer to the rack using a slotted spoon or wire strainer.
- Make the glaze: Line a baking sheet with parchment paper. Put the chocolate in a small heatproof bowl. Bring the heavy cream to a boil in a small saucepan and immediately pour over the chocolate; cover and let stand 5 minutes. Whisk until the chocolate is melted and smooth, then whisk in the corn syrup and vanilla. Set aside until cooled and thickened, about 5 minutes. Dip the doughnut holes in the glaze, transfer to the prepared baking sheet and sprinkle with nonpareils. Let sit at least 1 hour before serving.
NutritionView More
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70Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories70Calories from Fat25 |
% DAILY VALUE |
Total Fat3.5g5% |
Saturated Fat2g10% |
Trans Fat0g |
Cholesterol15mg5% |
Sodium65mg3% |
Potassium55mg2% |
Protein1g |
Calories from Fat25 |
% DAILY VALUE |
Total Carbohydrate10g3% |
Dietary Fiber<1g3% |
Sugars5g |
Vitamin A2% |
Vitamin C4% |
Calcium2% |
Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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