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Chocolate-Glazed Cake Doughnuts

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Makes about 1 dozen donuts and holes 1x

Time about 1 hour

Units Scale

Ingredients

  • 1 recipe Chocolate Glaze (in the variations list here; optional)
  • 3 1/2 cups all-purpose flour, plus more for rolling out the dough
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 3/4 teaspoon freshly grated nutmeg (optional)
  • 2 eggs
  • 2/3 cups sugar
  • 3/4 cup milk
  • 4 tablespoons (1/2 stick) butter, melted and cooled
  • Good-quality vegetable oil for frying, plus more for greasing

Instructions

  1. Make the glaze first if you’re using it; have it ready in a shallow bowl.
  2. Combine the flour, baking powder, salt, and the nutmeg if you’re using it. In a separate bowl, beat the eggs and sugar until thick, then stir in the milk and melted butter. Add the flour mixture a little at a time, mixing first with a whisk and then switching to your hands once it gets too thick. The dough should be sticky but hold together; if it’s too wet, add flour a tablespoon at a time until it comes together.
  3. Transfer the dough to a well-floured surface and knead a few times. Roll it out to 1/2-inch thick; if it contracts as you roll, let it rest for a few minutes, then try again. Dip a doughnut cutter, a 3-inch cookie cutter, or the rim of a sturdy glass in flour to cut out the doughnuts; cut out the holes with a smaller cookie cutter or shot glass (save them and fry along with the doughnuts). Gather any scraps together, being careful not to overwork them, and repeat. Arrange the doughnuts on a floured or parchment paper–lined baking sheet and cover with a kitchen towel while you heat the oil.
  4. Put 2 to 3 inches oil in a large pot over medium heat; bring it to 375°F. Line a large rimmed baking sheet with a wire rack.
  5. Working in batches to avoid overcrowding, carefully add a few doughnuts to the oil. Cook until the bottoms are deep golden, about a minute, then turn them with a slotted spoon and cook on the other side for another minute. Doughnut holes cook faster, less than 30 seconds per side. As they finish, transfer the doughnuts to the prepared racks and repeat with the remaining dough, adjusting the heat as needed to keep the oil at 375°F.
  6. When the doughnuts are cool enough to handle, stir the glaze, then dip the doughnuts in the glaze or drizzle it on. Serve as soon as possible.

– Recipe from How to Cook Everything: Completely Revised Twentieth Anniversary Edition