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It’s not that it’s truly dreadful, but why go to the trouble and the calorie intake for something that’s not amazing? At least for me, these are a hard pass, but some of the people close to me actually enjoy them, so I make them anyway. If I were making this recipe just for me, I’d double the chocolate, add some butter, substitute chocolate milk, and make a few other changes, but if I did all of that, I’d be making an entirely different donut altogether, wouldn’t I? It’s your call whether you make these or not, but don’t say I didn’t warn you.
Ingredients
1 egg, beaten
1⁄2 cup sugar, white granulated
1⁄2 cup buttermilk
1⁄2 cup canola oil
1 teaspoon vanilla extract
2 cups flour, unbleached all-purpose
1⁄3 cup cocoa powder
2 teaspoons baking powder
3⁄4 teaspoon cinnamon
1⁄4 teaspoon baking soda
A dash of salt
Directions
Heat canola oil to 375°F.
Beat egg thoroughly, then add sugar, buttermilk, canola oil, and vanilla extract.
In a separate bowl, sift together flour, cocoa powder, baking powder, cinnamon, baking soda, and salt.
Add dry ingredients to wet, mixing well until you have a smooth, consistent dough.
Knead on a lightly floured board 4–8 minutes, until the dough bounces back at the touch.
Roll the dough out on a lightly floured surface 1⁄4 inch thick, then cut out donuts and holes with handheld cutter.
Fry dough for 2 to 3 minutes on each side.
Drain, then top with powdered sugar immediately or eat as they are.
Yields 8–12 small donuts