Homemade Chocolate Frosted Cake Donuts

Chocolate Frosted Cake Donuts.

February 28, 2013

Today we’re doing this.

Because today is my favorite day.

More specifically, Thursday is my favorite day. The anticipation of Friday and the weekend is so much fun. Personally, I find the anticipation of things more exciting than actual things. What does that say about me? Hmmm. Perhaps I need to enjoy the moment more?

Yes yes.

Well, I certainly enjoyed this moment.

I don’t think it’s any secret that I have developed a severe donut obsession over the last year. Which is just nuts, considering for nearly 30 years I didn’t have much of a desire to eat donuts. That’s practically blasphemy because of how sweet my teeth are.

I must be going through one of those whole palette changing phases. Is that really a thing? And if so, can we change my palette to want lots of green things? Excellent.

I’m still sort of snobby about my doughnuts, and yes I’m well aware that I keep writing “donut” and “doughnut.” I want to use both words! Life’s not fair.

But yeah… snobby donut eater I am. First off, they have to be fresh. If you’ve ever seen the Five Year Engagement (which I sort of think is one of the worst movies in the world even though I have a major crush on Jason Segel) they even do experiments with people who eat stale donuts. It’s sort of funny and sort of dumb and sort of… true?

I don’t know. I just know I wasted a good three hours of my life watching that movie alone one Saturday night and was unenthused. And I’m a terrible critic.

Anyhoo: my donuts must be fresh fresh fresh. I don’t like cream-filled donuts. Don’t give me any powdered sugar ones. Fruit filled? No way. My favorites are sugared and anything chocolate frosted. I did try that brownie batter donut that Dunkin was touting around Valentine’s Day and ummm… it made me want to die. Like complete sugar bomb went off in my mouth. Not in a good way. And this is ME we are talking about.

I love my sugar.

So I think the consensus is I’m a bit of a donut purist?

Oh, except for these mini maple bacon ones.

And these blueberry ones.

Darnit. I don’t know what I am. Will I ever know?

I do know one thing: I will stop at nothing to use my fair share of sprinkles.

These cake doughnuts are super easy (for doughnuts) and yes – fried. I actually like baked doughnuts, but if I am going to make a donut and eat a donut, I’m going to fry that sucker. These don’t taste EXACTLY like the cake ones you’d get from Dunkin, but they are pretty close and darn delicious. The chocolate glaze is so good too. If you don’t want to go to the extra hassle, you can use a simple ganache, but this glaze plus sprinkles plus this donut… I’m done.

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Chocolate Frosted Cake Donuts

Yield: 15-20 donuts

Total Time: 2 hours (includes down time)

Ingredients:

2 1/2 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon cinnamon
1/4 teaspoon salt
1 cup milk
1 large egg, lightly beaten
5 tablespoons unsalted butter, melted and cooled
2 teaspoons vanilla extract
oil for frying

chocolate glaze
4 tablespoons unsalted butter
2 teaspoons vanilla extract
1 teaspoon light corn syrup
1/4 cup milk
3 ounces dark chocolate, chopped
1 cup powdered sugar

Directions:

In a large bowl, whisk together flour, sugar, baking powder, salt and cinnamon. Make a well in the center.

In a large measuring glass, whisk together milk, egg, butter and vanilla extract. Pour into the center of the dry ingredients then mix with a large spoon. Stir until dough is combined but do not overmix. The dough will be sticky! Cover with plastic wrap and set the bowl in the fridge for 1 hour.

After and hour, remove dough and place on a well floured surface. Roll dough out to be about 1/2-3/4 inch thick. Using a doughnut cutter, biscuit cutter or... something round, cut circles into the dough. To cut out the center, I used the wide bottom of a frosting tip, but you can also use a bottle cap or something of the sort.

Heat oil in a large saucepan over medium heat so it's about 2-3 inches deep. Once the oil hits 360-365 degrees, fry the doughtnuts 2-3 at a time, for about 2 minutes per side, or until puffed and golden brown. Make sure you use a candy thermometer as this is the only way to determine the temperature! I have burned many doughnuts in my life. It is not pretty. Remove doughnuts with a slotted spoon and let cool on a paper towel. Repeat with remaining.

While doughnuts are cooling, heat a small saucepan over medium heat and add butter, vanilla, corn syrup and milk. Whisk to combine and once butter is melt, reduce heat to low and add chopped chocolate. Whisk ask to combine, then once smooth, remove from heat and stir in powdered sugar. Stir continuously until it is all dissolve and no lumps remain. Dunk each doughnut into the glaze, then cover with sprinkles. Let set for about 30 minutes.

[doughnuts from allrecipes; glaze from alton brown]