Description
These Chocolate Old Fashioned Doughnuts combine rich cocoa and espresso flavors with a tender, fluffy texture enhanced by browned butter. Fried to a perfect deep chocolate brown and finished with a luscious mocha glaze, these doughnuts offer a nostalgic treat with a modern twist, ideal for breakfast or dessert.
Ingredients
Doughnuts
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ cup granulated sugar
- 2 tablespoons packed light brown sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 tablespoons cornstarch
- 1 teaspoon kosher salt
- 1 teaspoon instant espresso powder
- 2 tablespoons malted milk powder
- 2 large eggs, room temperature
- ¾ cup buttermilk
- ¼ cup sour cream
- 1 teaspoon vanilla extract
- 4 tablespoons unsalted butter, browned and cooled slightly
- Neutral oil, for frying (about 4 cups total)
Mocha Glaze
- 1½ cups powdered sugar
- 2 tablespoons unsweetened cocoa powder
- ½ cup milk
- 2 tablespoons unsalted butter, melted
- 1 teaspoon instant espresso powder
- ½ teaspoon vanilla extract
- Pinch of kosher salt
Instructions
- Brown the Butter: Melt 4 tablespoons of unsalted butter in a small saucepan over medium heat, watching carefully as it foams and turns a golden-brown color. This process takes about 4–5 minutes and develops a nutty aroma essential for flavor. Pour the browned butter into a heatproof bowl and let it cool slightly.
- Combine Dry Ingredients: In a large mixing bowl, whisk together 2 cups all-purpose flour, ½ cup unsweetened cocoa powder, ½ cup granulated sugar, 2 tablespoons packed light brown sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, 2 tablespoons cornstarch, 1 teaspoon kosher salt, 1 teaspoon instant espresso powder, and 2 tablespoons malted milk powder until evenly mixed.
- Mix Wet Ingredients: In a separate bowl, whisk 2 room temperature large eggs until frothy. Add ¾ cup buttermilk, ¼ cup sour cream, 1 teaspoon vanilla extract, and the cooled browned butter. Mix until smooth.
- Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients and gently fold together until a shaggy dough forms. Take care not to overmix to keep the doughnuts light and tender.
- Chill the Dough: Cover the dough bowl with plastic wrap and refrigerate for about 30 minutes to firm up the dough for easier handling.
- Shape the Doughnuts: After chilling, lightly flour a surface and roll out the dough to about ½ inch thickness. Use a 3-inch doughnut cutter to cut out doughnut shapes and a 1-inch cutter for the centers. Re-roll scraps once to maximize yield.
- Heat the Oil: In a heavy pot or deep fryer, heat 3–4 inches of neutral oil to 350°F, maintaining a temperature between 340°F and 355°F for frying.
- Fry the Doughnuts: Fry 2–3 doughnuts at a time for about 1 minute per side, until they become crackly and a deep chocolate brown. Remove with a slotted spoon and place on a wire rack set over a baking sheet to drain excess oil.
- Prepare the Mocha Glaze: In a medium bowl, whisk together 1½ cups powdered sugar, 2 tablespoons unsweetened cocoa powder, ½ cup milk, 2 tablespoons melted unsalted butter, 1 teaspoon instant espresso powder, ½ teaspoon vanilla extract, and a pinch of kosher salt until smooth. Adjust consistency with more milk or powdered sugar as needed.
- Glaze the Doughnuts: Dip each warm doughnut into the mocha glaze, letting excess drip off. Return to the wire rack and allow the glaze to set for about 5 minutes before serving.
Notes
- Use room temperature eggs for better incorporation.
- Be careful not to overmix the batter to keep doughnuts light.
- Maintaining the oil temperature between 340°F and 355°F is key for crispy, non-greasy doughnuts.
- You can re-roll dough scraps only once to avoid tough doughnuts.
- For gluten-free option, substitute flour with a gluten-free baking blend.
- Store glazed doughnuts in an airtight container for up to 2 days.
