Recipes

Chocolate Donut Holes (Munchkins) Recipe On Food52.Com

Food 52

  • 2 tablespoons unsalted butter
  • 1 1/2 ounces unsweetened chocolate, chopped
  • 1 cup all-purpose flour
  • 1/4 cup plus
  • 2 tablespoons granulated sugar
  • 1/4 cup plus
  • 2 tablespoons Dutch-process cocoa powder
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/4 cup buttermilk
  • 1 tablespoon pure vanilla extract
  • 1 large egg vegetable oil, for frying
  • 2 cups confectioners' sugar
  • 2 tablespoons milk
  • 2 teaspoons pure vanilla extract water, if necessary
  • Prepare the dough: In a medium heatproof bowl, melt the butter and the chocolate together over a pot of barely simmering water. Remove from the heat and let cool slightly.
  • In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda, and salt.
  • Add the buttermilk and vanilla to the melted butter mixture and stir to combine. Stir in the egg. Add the wet ingredients to the dry ingredients and stir with a wooden spoon until the mixture is combined. Transfer the dough to a piece of plastic wrap, wrap it well, and let it rest for 30 minutes in the refrigerator.
  • In a heavy pot with a candy thermometer attached, heat 3 inches of oil to 360° F. Meanwhile, scoop the dough into 1-tablespoon balls. (A mini ice-cream scoop is a great tool for this.) Roll each ball into a neat circle between the palms of your hands.
  • Use a spider or a slotted spoon to gently lower the dough balls into the oil, 4 at a time. You can add a few more balls depending on the size of your pot, but don’t crowd the pan. Adjust the flame to maintain the temperature between 350° F and 360° F at all times. Cook the dough until puffed and cooked through, 2 to 3 minutes. (Color isn’t a good indicator of doneness, so feel free to open up the first or second doughnut to make sure it’s cooked through.) Use a slotted spoon to transfer the donuts to a paper towel-lined baking sheet. Repeat with the remaining dough.
  • Prepare the glaze: In a small bowl, whisk together the confectioners’ sugar, milk, and vanilla until smooth. The glaze should be about the consistency of heavy cream. Add a little bit of water if necessary. Dip each donut into the glaze. Use a fork to cover each doughnut, then lift it out and tap it against the edge of the bowl to remove excess glaze. Transfer the glazed donuts to a rack set in rimmed baking sheet. Repeat with the remaining doughnuts. Let the donuts stand until the glaze is no longer wet.