Description
Delight in these rich and tender Chocolate Old Fashioned Doughnuts, featuring a perfectly balanced blend of cocoa, malted milk powder, and espresso powder for a deep mocha flavor. Lightly fried to a crackly chocolate-brown exterior and glazed with a luscious mocha glaze, these doughnuts make an irresistible treat for any chocolate lover.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ cup granulated sugar
- 2 tablespoons packed light brown sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 tablespoons cornstarch
- 1 teaspoon kosher salt
- 1 teaspoon instant espresso powder
- 2 tablespoons malted milk powder
Wet Ingredients
- 2 large eggs, room temperature
- ¾ cup buttermilk
- ¼ cup sour cream
- 1 teaspoon vanilla extract
- 4 tablespoons unsalted butter, browned and cooled slightly
Frying
- Neutral oil, for frying (about 4 cups total)
Mocha Glaze
- 1½ cups powdered sugar
- 2 tablespoons unsweetened cocoa powder
- ½ cup milk
- 2 tablespoons unsalted butter, melted
- 1 teaspoon instant espresso powder
- ½ teaspoon vanilla extract
- Pinch of kosher salt
Instructions
- Brown the Butter: Melt 4 tablespoons of unsalted butter in a small saucepan over medium heat. Allow it to foam and gently brown for about 4–5 minutes until it develops a nutty aroma. Pour into a heatproof bowl and let it cool slightly to room temperature.
- Mix Dry Ingredients: In a large bowl, whisk together 2 cups all-purpose flour, ½ cup unsweetened cocoa powder, ½ cup granulated sugar, 2 tablespoons packed light brown sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, 2 tablespoons cornstarch, 1 teaspoon kosher salt, 1 teaspoon instant espresso powder, and 2 tablespoons malted milk powder until evenly combined.
- Combine Wet Ingredients: In a separate bowl, beat 2 large eggs until frothy. Stir in ¾ cup buttermilk, ¼ cup sour cream, 1 teaspoon vanilla extract, and the cooled browned butter. Mix until smooth. Pour the wet mixture into the dry ingredients and gently fold together until a shaggy dough forms, taking care not to overmix to keep the doughnuts light.
- Chill and Cut Dough: Cover the dough with plastic wrap and refrigerate for about 30 minutes to firm up. Transfer to a lightly floured surface and roll out to ½ inch thickness. Use a 3-inch doughnut cutter to cut out doughnuts and a 1-inch cutter for centers. Re-roll scraps once to make additional doughnuts.
- Fry the Doughnuts: Heat 3–4 inches of neutral oil in a heavy pot or deep fryer to 350°F, maintaining between 340°F and 355°F. Fry 2–3 doughnuts at a time for about 1 minute per side or until deep chocolate brown and crackly. Remove with a slotted spoon and drain on a wire rack placed over a baking sheet.
- Prepare the Mocha Glaze: While doughnuts cool slightly, whisk together 1½ cups powdered sugar, 2 tablespoons unsweetened cocoa powder, ½ cup milk, 2 tablespoons melted unsalted butter, 1 teaspoon instant espresso powder, ½ teaspoon vanilla extract, and a pinch of kosher salt in a medium bowl. Adjust consistency with more milk or powdered sugar as needed until smooth.
- Glaze the Doughnuts: Dip each warm doughnut into the mocha glaze, letting excess drip off. Place back on the wire rack and allow glaze to set for about 5 minutes before serving.
Notes
- Ensure the brown butter cools slightly before combining with eggs to avoid cooking them.
- Do not overmix the dough; over-handling can make the doughnuts dense.
- Maintain oil temperature carefully for even frying and to avoid greasy doughnuts.
- Re-roll dough scraps only once to prevent tough doughnuts.
- The mocha glaze can be stored chilled for up to 3 days; re-whisk before use.
