Description
Indulge in these rich and moist Chocolate Old Fashioned Doughnuts, perfectly fried to a deep chocolate brown and finished with a luscious mocha glaze. Combining the classic flavors of cocoa, espresso, and malted milk powder, these doughnuts offer a sophisticated twist on a beloved treat, ideal for breakfast or dessert.
Ingredients
Scale
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. Watch as the butter foams and slowly turns golden-brown, releasing a nutty aroma, about 4–5 minutes. Pour into a heatproof bowl and let it cool slightly.
- Mix Dry Ingredients: In a large bowl, whisk together 2 cups all-purpose flour, ½ cup unsweetened cocoa powder, ½ cup granulated sugar, 2 tablespoons 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 combined.
- Combine Wet Ingredients: In a separate bowl, whisk 2 large eggs until frothy. Add ¾ cup buttermilk, ¼ cup sour cream, 1 teaspoon vanilla extract, and the cooled browned butter. Mix until smooth. Pour wet ingredients into dry ingredients and gently fold until a shaggy dough forms; avoid overmixing to keep doughnuts light.
- Chill Dough: Cover the dough with plastic wrap and refrigerate for 30 minutes to make it easier to handle.
- Cut Doughnuts: On a lightly floured surface, roll dough to ½-inch thickness. Use a 3-inch doughnut cutter to cut shapes and a 1-inch cutter for the centers. Re-roll scraps once to cut more doughnuts.
- Heat Oil: Heat 3–4 inches of neutral oil in a heavy pot or deep fryer to 350°F, maintaining temperature between 340°F and 355°F for frying.
- Fry Doughnuts: Fry 2–3 doughnuts at a time for about 1 minute per side until crackly and deep chocolate brown. Remove with a slotted spoon and drain on a wire rack over a baking sheet.
- Prepare Mocha Glaze: In a medium bowl, whisk 1½ cups powdered sugar, 2 tablespoons cocoa powder, ½ cup milk, 2 tablespoons melted butter, 1 teaspoon instant espresso powder, ½ teaspoon vanilla extract, and a pinch of kosher salt until smooth. Adjust consistency with milk or powdered sugar as needed.
- Glaze Doughnuts: Dip warm doughnuts into the mocha glaze, allowing excess to drip off. Place back on the wire rack and let glaze set for 5 minutes before serving.
Notes
- Be careful not to overmix the dough to maintain light and tender doughnuts.
- Use a thermometer to maintain oil temperature between 340°F and 355°F for best frying results.
- Brown butter adds a rich nutty flavor; do not skip this step.
- Re-roll dough scraps only once to avoid tough doughnuts.
- Adjust the glaze thickness based on preference by adding more milk or powdered sugar.
