Old-fashioned, Glazed Chocolate Donuts Made WITHOUT Yeast

By Sugar Spun Run · 60 min

Ingredients

Instructions

1. Beat the butter and both sugars in a large bowl with an electric mixer until creamy.
2. Beat in the egg yolks and vanilla, then stir in the sour cream until smooth, scraping the bowl well.
3. In another bowl, whisk together the flour, cocoa powder, baking powder and salt.
4. Add the dry ingredients to the wet in three parts, folding with a spatula and scraping the bowl until fully combined.
5. Cover tightly and refrigerate for at least 1 hour, or up to 48 hours.
6. Roll the chilled dough on a lightly floured surface to about ½ inch (1.3 cm) thick. Cut donuts with a 3-inch (7.5 cm) cutter, plus holes. Re-roll scraps to cut more.
7. Place the donuts on a parchment-lined tray, cover loosely and refrigerate while the oil heats.
8. Pour oil about 2 inches (5 cm) deep into a medium saucepan and clip on a frying thermometer, held midway in the oil. Heat over medium heat until it reaches 350-360°F (175-185°C); this takes about 15 minutes, so do not heat too fast.
9. Working with one or two donuts at a time, lower into the oil and fry 60-90 seconds per side. Drain on a paper-towel-lined wire rack.
10. Check that the first donut is cooked through (not gooey or crumbly) after cooling several minutes, adjusting frying time if needed. Alternatively, an instant-read thermometer should show 185°F (85°C) inside.
11. Let the oil return to temperature between batches. Donut holes cook much faster than whole donuts. Let the donuts cool slightly while making the glaze.
12. Whisk the powdered sugar, melted butter, 2 tablespoons (30 ml) hot water and ½ teaspoon vanilla until smooth. The glaze should be thin enough to drizzle off a spoon; add more powdered sugar if too thin, or a little water if too thick.
13. Dip each donut and hole in the glaze and set on a wire rack until the glaze firms.

Summarized from Sugar Spun Run's video. Watch it for the details.

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