Chocolate with a hint of chile powder and cayenne (for stronger palates) makes for flavorful, moist doughnuts. A shiny glaze of chocolate topped with chopped toasted almonds makes these treats seductive.
By Joanna Pruess
See other related recipes in Cupcake Competitors.
Yield: 8 to 9 doughnuts
Prep time: 40 minutes, plus unattended chilling time
Shelf life: 1 day
For the doughnuts:
1½ ounces bittersweet chocolate
¾ cup plus 2 tablespoons all-purpose flour
¾ cup plus 2 tablespoons cake flour
½ cup sugar
³∕8 cup cocoa powder
1 teaspoon chile powder
1 teaspoon cinnamon
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
pinch cayenne pepper (optional)
3 ounces buttermilk
2 tablespoons unsalted butter, melted
1 large egg, plus 1 large egg yolk
1 teaspoon pure vanilla extract
vegetable oil, for deep-frying
For the glaze:
½ cup plus 2 tablespoons slivered almonds, toasted and finely chopped
4 tablespoons unsalted butter
2 tablespoons heavy cream
½ tablespoon light corn syrup
1 teaspoon vanilla extract
2 ounces bittersweet chocolate, finely chopped
1 cup confectioners’ sugar, sifted
1. In a food processor, process the chocolate until finely chopped. Add the flours, sugar, cocoa powder, chile powder, cinnamon, baking powder, baking soda, salt and cayenne, if using. Pulse until well blended.
2. In a spouted measuring cup, mix the buttermilk, butter, egg, egg yolk and vanilla. Pour into the food processor through the feed tube and pulse until just blended. Scrape the dough into a bowl, cover and refrigerate for at least 1 hour.
3. Liberally flour a workspace, and turn the dough on it so both sides are covered. Using a floured rolling pin, roll the dough out to a thickness of ½ inch. Using a 3-inch doughnut cutter (or ring with a second 1-inch ring for the center) cut out the doughnuts, gathering any scraps together and re-rolling.
4. Transfer the doughnuts to a baking sheet and refrigerate for 30 minutes (or up to several hours).
5. Fry the doughnuts: In a large deep skillet, pour in enough oil to measure 3 inches, and heat to 365 F. Add the doughnuts one at a time and fry for about 1½ minutes per side, turning once. Do not crowd. Remove with a slotted spoon to a wire rack and let cool. Fry the remaining doughnuts.
6. Prepare the glaze: Spread the almonds on a plate. In a small saucepan over a medium flame, heat the butter, cream, corn syrup and vanilla until the butter is melted. Reduce the heat, and stir in the chocolate. Remove the pan from the heat and whisk in the sugar.
7. Immediately dip one side of each doughnut into the glaze and then into the almonds. Return them to the rack for the glaze to set, at least 30 minutes.
NUTRITIONAL DATA (per doughnut): Calories: 320; Cholesterol: 50 mg; Sodium: 25 mg; Fat: 12 g; Dietary Fiber: 2 g
Ingredient Cost Sheets
|1½ ounces bittersweet chocolate||$.51-.84|
|¾ cup plus 2 tablespoons all-purpose flour||$.21-.36|
|¾ cup plus 2 tablespoons cake flour||$.38-.63|
|½ cup sugar||$.10-.16|
|³∕8 cup cocoa powder||$1.26-2.10|
|1 teaspoon chile powder||$.07-.15|
|1 teaspoon cinnamon||$.10-.17|
|½ teaspoon baking powder||$.09-.11|
|½ teaspoon baking soda||$.09-.11|
|½ teaspoon salt||$.09-.11|
|pinch cayenne pepper (optional)||$.09-.11|
|3 ounces buttermilk||$.22-.37|
|2 tablespoons unsalted butter, melted||$.15-.25|
|1 large egg, plus 1 large egg yolk||$.08-.13|
|1 teaspoon pure vanilla extract||$.09-.15|
|vegetable oil, for deep-frying||$1.43-2.39|
|½ cup plus 2 tablespoons slivered almonds, toasted and finely chopped||$1.40-2.33|
|4 tablespoons unsalted butter||$.30-.50|
|2 tablespoons heavy cream||$.14-.24|
|½ tablespoon light corn syrup||$.03-.05|
|1 teaspoon vanilla extract||$.09-.15|
|2 ounces bittersweet chocolate, finely chopped||$.67-1.12|
|1 cup confectioners’ sugar, sifted||$.21-.35|