1 1/2 c Granulated Sugar
2 Eggs
4 tb Butter
3 oz Unsweetened Chocolate
1 1/2 ts Vanilla
1 c Buttermilk
3 1/2 c All-Purpose Flour
3 ts Baking Powder
1 ts Baking Soda
1/2 ts Salt
-ICING-
1 c Powdered Sugar
1 Egg White
1/2 ts Vanilla
All the ingredients should be at room temperature (70oF.) Beat the sugar
and eggs together until creamy and lemon colored. Melt the butter and
chocolate together in a small saucepan over low heat. Beat into the sugar
and egg mixture. Combine the vanilla and the buttermilk. Stir into the
sugar mixture. Combine the flour, baking powder, baking soda and salt in a
large bowl. Stir into the liquid mixture. Chill the dough slightly to make
it easier to handle. Roll out half the dough on a lightly floured board.
Roll to a /” thickness. Cut into doughnuts. Allow the cut doughnuts to dry
for 10 minutes. Heat 2″ of oil to 370o in a large skillet. The dough should
be at room temperature before frying. Dip a metal pancake turner into the
hot oil each time before using it to move or turn a doughnut. Transfer the
doughnuts to the skillet, one every 15 seconds. Fry each doughnut about 90
seconds per side. Remove the doughnuts and drain on paper towelling.
From
Yields
30 Doughnut