Growing up, we had doughnuts every Sunday. While probably not the healthiest, it was tradition. And we all had our favorites. Mine were the custard filled yeast doughnuts. My brother always had two “tiger feet” dipped in milk.
Still, there is nothing better than a doughnut and a hot cup of coffee on a Sunday morning.
Yesterday, I had the most awesome ice cream cone at Trickling Springs’ Creamery at Union Market, salted dark chocolate ice cream. So, with doughnuts on the menu for Sunday morning, I could think of no better idea than recreating that cone. I’m probably going to go back for more ice cream soon too.
This is a classic cake doughnut recipe that you can top any way you like. It makes the perfect moist doughnut.
Now, what to do with those doughnut holes? Problem solved: toss them, piping hot, into some cinnamon sugar and eat them by the handful.
Vanilla Bean Salted Dark Chocolate Doughnuts
Makes 8-10 doughnuts (and a few doughnut holes!)
Vanilla Cake Doughnuts
- 2 cups all-purpose flour, sifted
- 2 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp nutmeg
- 1/2 cup vanilla sugar (can substitute regular sugar)
- 2 tbsp butter, at room termperature
- 1 egg
- 1/4 cup sour cream, at room temperature
- 1 tbsp vanilla extract
- 1/4 cup buttermilk, at room temperature
- 1 tbsp vanilla sea salt for sprinkling (can substitute regular sea salt)
- Canola oil for frying
Dark Chocolate Glaze
- 2 oz dark chocolate chips
- 1/3 cup butter
- 1 tsp vanilla
- 1 cup confectioners’ sugar
Directions
In mixing bowl combine flour, sugar, salt, nutmeg, and baking powder. Mix on low with paddle attachment until combined
Add butter and mix on medium speed until combined until incorporated.
In a separate small bowl, whisk together egg, buttermilk, sour cream and vanilla. Slowly add to flour mixture and mix on medium. Do not over mix – all you need is 45-60 seconds. The dough will be sticky.
Cover the dough and let it rest for 20 minutes. Meanwhile, bring your oil to temperature (360 to 375 degrees).
Roll out the dough on a floured surface to 1/2 inch thick. Cut doughnuts using a “doughnut cutter” or a large and small biscuit cutter.
When the oil reaches temperature, begin to fry your doughnuts. Fry until golden brown (about 45 seconds per side). Place doughnuts on cooling rack covered with plenty of paper towels.
For the glaze, heat butter, milk, and vanilla over double boiler until butter is melted. Add dark chocolate. Stir until melted. Remove from heat and add powdered sugar.
Dip doughnuts in the chocolate glaze. Sprinkle with vanilla sea salt. Allow to rest for the glaze to set.
Serve and enjoy.
Doughnut Holes
For your leftover douhgnut holes, fry them for 30 seconds and let drain on paper towels. While still warm, roll them in cinnamon and sugar. Simple and delicious.
sweet district 