Chocolate Donuts Holes at Bobby Maxwell blog

Chocolate Donuts Holes. In a large bowl, sift together flour, cocoa powder, baking powder, soda and salt. Preheat the oven to 350 degrees. To make the doughnut batter. In a separate bowl, whisk the melted butter, granulated sugar, and brown sugar until thick and smooth. Cover the glaze with plastic wrap and set it aside while you make the doughnut holes. In a medium bowl, sift together the confectioners sugar and cocoa powder. Heat the oil in a deep fryer or large pot to 350 degrees fahrenheit (175°c). Add the wet ingredients to the flour mixture, stirring with a large spoon until a dough forms. Spray a mini muffin tin with baking spray, set aside. Allow the donuts to cool for 5 minutes in the pan and then transfer to a wire. In a smaller bowl, whisk together buttermilk, eggs, sugar, melted butter and vanilla extract. In a large bowl, whisk the flour, cocoa powder, baking powder, baking soda, and salt until well mixed. Line a baking sheet with wax or parchment paper, and roll dough into balls. If the glaze isn’t thin enough, stir in 1 additional tablespoon of milk. Slowly stir in 3 tablespoons of milk and the vanilla extract until the mixture is smooth.

To make the doughnut batter. Line a baking sheet with wax or parchment paper, and roll dough into balls. Add the wet ingredients to the flour mixture, stirring with a large spoon until a dough forms. In a large bowl, sift together flour, cocoa powder, baking powder, soda and salt. Slowly stir in 3 tablespoons of milk and the vanilla extract until the mixture is smooth. Allow the donuts to cool for 5 minutes in the pan and then transfer to a wire. Heat the oil in a deep fryer or large pot to 350 degrees fahrenheit (175°c). Preheat the oven to 350 degrees. In a smaller bowl, whisk together buttermilk, eggs, sugar, melted butter and vanilla extract. Spray a mini muffin tin with baking spray, set aside.

Chocolate Donuts Holes Cover the glaze with plastic wrap and set it aside while you make the doughnut holes. In a large bowl, whisk the flour, cocoa powder, baking powder, baking soda, and salt until well mixed. Line a baking sheet with wax or parchment paper, and roll dough into balls. To make the doughnut batter. Preheat the oven to 350 degrees. Cover the glaze with plastic wrap and set it aside while you make the doughnut holes. In a smaller bowl, whisk together buttermilk, eggs, sugar, melted butter and vanilla extract. If the glaze isn’t thin enough, stir in 1 additional tablespoon of milk. Slowly stir in 3 tablespoons of milk and the vanilla extract until the mixture is smooth. In a medium bowl, sift together the confectioners sugar and cocoa powder. In a large bowl, sift together flour, cocoa powder, baking powder, soda and salt. Add the wet ingredients to the flour mixture, stirring with a large spoon until a dough forms. In a separate bowl, whisk the melted butter, granulated sugar, and brown sugar until thick and smooth. Allow the donuts to cool for 5 minutes in the pan and then transfer to a wire. Heat the oil in a deep fryer or large pot to 350 degrees fahrenheit (175°c). Spray a mini muffin tin with baking spray, set aside.