Double Chocolate Glazed Cake Doughnuts
Inspired by techniques from America's Test Kitchen.
Tender cocoa cake doughnuts made with Greek yoghurt, fried and dipped in a glossy dark chocolate glaze.
Always check the labels of the products you use.
Method
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Equipment
- 2 large bowls
- whisk
- spatula
- rolling pin
- 8 cm doughnut cutter (or 8 cm and 2.5 cm round cutters)
- baking tray dusted with flour
- heatproof bowl
- large heavy pan or casserole, at least 24 cm wide
- deep-frying or probe thermometer
- slotted spoon or spider
- wire rack over a tray lined with kitchen paper
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 415 kcal |
| Protein | 6.9 g |
| Carbohydrate | 57.5 g |
| of which sugars | 33.3 g |
| of which free sugars | 32.1 g |
| Fat | 19.3 g |
| of which saturates | 5.6 g |
| Fibre | 3.3 g |
| Salt | 0.66 g |
Protein per 100 kcal
1.7 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 12 servings
Dough
- 300 g plain flour plus plenty for rolling
- 60 g Dutch-process cocoa powder
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- 4.5 g fine sea salt or table salt about ¾ tsp
- 180 g caster sugar
- 2 large eggs
- 200 g thick whole-milk Greek yoghurt
- 60 g unsalted butter, melted and cooled
- 1 tsp vanilla
To fry
- 2 l neutral frying oil (sunflower, rapeseed or vegetable) for about 4 cm depth
Glaze
- 200 g icing sugar
- 25 g cocoa powder
- 40 g dark chocolate (about 70% cocoa), finely chopped check the label; many contain soya lecithin or traces of milk
- 70 ml whole milk, hot
- ½ tsp vanilla
- 1
Mix the dry. Whisk the flour, cocoa, baking powder, bicarbonate and salt together in a bowl.
- 2
Mix the wet. In the second bowl whisk the sugar and eggs for about 1 min until a little thickened, then whisk in the yoghurt, cooled butter and vanilla.
- 3
Make the dough. Fold the dry ingredients into the wet with a spatula just until no dry streaks remain. The dough will be soft; cover it and chill for 1 h until it firms up.
- 4
Roll and cut. Roll the dough 1.2 cm thick on a well-floured surface and stamp out rings, dipping the cutter in flour each time. Re-roll the scraps once to get 12 rings and their holes, lay them on the floured tray and chill for 20 min.
- 5
Heat the oil. Fill the pan with oil to about 4 cm, no more than half full, and heat it to 180 °C.
- 6
Fry. Fry 3 rings at a time for 60-75 seconds a side at 175-180 °C. They are done when they float high, the cracks look dry and a cocktail stick pushed into the side comes out clean; the holes need about 45 seconds a side. Drain on the rack and cool for 10 min.
- 7
Glaze. Melt the chocolate into the hot milk in the heatproof bowl, then whisk in the icing sugar, cocoa and vanilla until smooth and shiny. Dip the top of each doughnut, let the extra drip back and leave for 15 min to set.
Storage
Best on the day. Keep in an airtight container at room temperature for up to 2 days.
