Glazed Chocolate Cake Donuts (AKA My Favorite Donut!)

in Recipes on 09/09/15

There is a troubling phenomenon in the donut world. Despite the dozen+ donut shops we’ve tried in this city, very few of them make my favorite donut. And that donut is a glazed chocolate cake donut. No frosting, just glaze. Simple chocolate perfection. Why do they not make my favorite donut? I don’t know. But it’s the best. And you can tell me otherwise, but I won’t believe you. So I figured maybe some of the rest of you would feel my pain (?) and we decided to share a recipe so you could get your chocolate donut fix at home, instead.

Ok, and we added sprinkles because… I’m not even giving excuses anymore…. BECAUSE WE CAN!

(Makes about 12)

2 cups all-purpose flour
1 cup cake flour
1 cup cocoa powder
1/2 teaspoon instant espresso powder (optional, brings out the chocolatey flavor)
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 egg
3 egg yolks
1/2 cup sour cream
1/4 cup milk
2 teaspoons vanilla
1/4 cup vegetable oil
Oil for frying

For the glaze:

2 cups powdered sugar
4 tablespoons milk or water
1 teaspoons vanilla
Rainbow sprinkles

1. Sift together the flours, cocoa powder espresso powder, baking powder, baking soda and salt.
2. In a medium sized bowl, whisk together the egg, yolks, sour cream, milk, vanilla, and vegetable oil.
3. Combine the wet and the dry ingredients to form a very soft dough.
4. Divide dough in 3 and place each third on a large piece of waxed paper. Top each with another piece of waxed paper. Using a rolling pin, roll each third of dough between the 2 sheets of waxed paper to 1/2 inch thickness. Chill in the fridge or freezer for a few hours. up to over night. The dough has to chill so that it is firm enough to be cut into circles.
5. Heat oil to 350 degrees in a large heavy bottomed pot or deep fryer. TIP: If you don’t have an electric deep fryer or an cooking thermometer to test the heat, place an unpopped popcorn kernel in the oil. Turn on the heat. When the kernel pops, you know your oil is somewhere between or close to 350 and 360 degrees which is perfect for donuts. Once it reaches that point, turn heat down to medium to maintain the temperature.
6. Using a donut cutter or 2 round cutters (a larger one and a small one for the middle) cut out donut shapes.
7. Gently place donuts into hot oil and fry for about 1 minute on each side. Transfer to a paper towel-lined tray to drain. Let cool almost completely before icing.
8. To make the glaze, whisk together the powdered sugar, milk, and vanilla till smooth.
9. Gently dip both sides of each donut in the icing. Place glazed donuts on a cooling rack set on top of a cookie sheet so the excess glaze can drain off. Top with rainbow sprinkles. For a thicker coat of icing, spoon a little more on top and then top with some more sprinkles. Let sit for an hour or so till glaze is set.

Photos by Jeff Mindell | Recipe by Theresa Rountree | Styling by Kelly Mindell
Hexagon Plate | Faceted Bowl

For those of you in LA, I have found two places that sell my beloved donut… SKs and Bob’s (my fave version), info on both here! Otherwise, try your hand at making your own. It’s worth it. BELIEVE ME!

p.s. Donut nail decals!