Devil’s Food Doughnuts

I’m coming up on the second “blogiversary” of Devil’s Food so it seemed appropriate to make the theme about devil’s food desserts.  I didn’t want another cake recipe, and cupcakes seem kind of yesterday, don’t you think?  I’ve been revisiting the Saveur magazine issue earlier this year that featured doughnuts (donuts?), and I couldn’t get this one out of my mind.  I have mentioned in previous posts that I have a serious aversion to deep-fat frying.  It frightens me.  I can count on the fingers of one hand the number of times I have deep-fried anything, in my entire life.  So a recipe has to be really, really tempting to compel me to heat a large pot of oil to 350F and then quickly drop multiple disks of chocolate dough into it.  Really sticky chocolate dough, by the way.  This one delivered, and it’s everything any doughnut lover could want from a chocolate-glazed doughnut.  A little crunch on the outside, a light, not too sweet interior, and a rich chocolate glaze.  Perfection!  It was worth the effort (and the slightly burned fingertip) to commemorate two years of blogging.  So don’t look for any more deep-fried items here anytime soon, but there will be more blogiversary treats on the way.  Stay tuned.

Devil’s Food Doughnuts
(makes about 14 to 18 doughnuts)
3 1/4 cups (14 2/3 ounces) bread flour, sifted
3/4 cup cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1 cup sugar
4 tablespoons unsalted butter, melted
3 ounces bittersweet chocolate, grated*
2 teaspoons vanilla paste or extract
3/4 cup buttermilk
2 eggs, plus 2 yolks
Canola oil, for forming and frying
3 ounces unsweetened chocolate, grated
2 cups confectioners’ sugar
1/4 cup heavy cream
Whisk the flour, cocoa powder, baking powder, baking soda, salt, and cinnamon in a bowl; set aside.  Combine the sugar, butter, bittersweet chocolate, vanilla, buttermilk, eggs and yolks in the bowl of a stand mixer fitted with a paddle attachment; beat until smooth.  With the motor running on low speed, slowly add dry ingredients and mix until a soft, sticky dough forms.  Heat 2 inches of oil in a 6-quart heavy saucepan until a deep-fry thermometer reads 350F.  Using lightly oiled hands (this is important as the dough is very sticky; oil your measuring cup as well), roll about 1/4 cup batter into a loose, sticky ball; pat gently into a disk.  With your thumb, make a 1 1/2 -inch hole in the center of the dough; carefully slide into the oil and fry, flipping once, until puffed and golden, about 3 minutes.  Using a slotted spoon, transfer to a wire rack set atop a baking sheet; repeat with the remaining dough and let the doughnuts cool completely.  Mix the unsweetened chocolate and the confectioners’ sugar in a bowl.  Bring the cream and 2 tablespoons of water to a boil in a small saucepan over high heat.  Pour the cream over the chocolate; let sit for 2 minutes without stirring, then whisk until smooth.  (If the glaze seems too thick, add a little more cream.)  Dip the tops of the doughnuts in the glaze and return to the rack until glaze is set.
* I find the best way to “grate” the chocolate is to chop it very finely with a large, serrated-edge knife.  The food processor reduces it to powder, in my opinion.
( minimally adapted from Saveur magazine, issue 154)




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