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Aztec Chocolate Doughnuts
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Prep Time:
1 hour 10 minutes
Total Time:
2 hours 50 minutes
Indulge in rich Aztec chocolate doughnuts with a decadent dark chocolate glaze for a sweet morning treat.
Ingredients:
  • 3/4 cup granulated sugar
  • 1/2 cup buttermilk
  • 3 tablespoons butter, melted
  • 3/4 cup unsweetened baking cocoa
  • 1 3/4 cups Gold Medal™ all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • Vegetable oil
  • 1/4 cup butter
  • 3 tablespoons milk
  • 1 tablespoon light corn syrup
  • 1/8 teaspoon ground cinnamon
  • 3/4 cup dark chocolate chips
  • 1 to 1 1/2 cups powdered sugar
  • 1 1/2 teaspoons vanilla
Instructions:
  • In a medium bowl, whisk together eggs, granulated sugar, buttermilk, 3 tablespoons of butter, and 1 teaspoon of vanilla until well blended. Mix in cocoa, then add all the remaining doughnut ingredients except oil, stirring just until moistened. Grease another medium bowl with shortening and place the dough in it, turning to coat all sides. Cover the bowl with plastic wrap and refrigerate for 1 hour.
  • Place dough on a generously floured surface and coat with flour. Use a floured rolling pin to roll the dough to 3/8-inch thickness and cut out shapes with a floured 3-inch cookie cutter.
  • Prepare two cookie sheets by lining them with cooking parchment paper. Place the dough rounds on the cookie sheets, leaving about 1 inch of space between them. Use a floured 1-inch cookie cutter to cut out the centers of the dough rounds. Re-roll any scraps to cut out more doughnuts. Cover the cookie sheets loosely with towels and let them stand at room temperature while you heat the oil.
  • Heat 2 inches of oil to 375°F in a 4-quart Dutch oven or heavy 3-quart saucepan. Fry doughnuts in batches of 3 to 4 for about 2 minutes, flipping every 30 seconds, until deep brown and puffed. Use a slotted spoon to transfer them to a cooling rack set on a cookie sheet. Allow doughnuts to cool completely, approximately 20 minutes.
  • In a medium microwave-safe bowl, heat together 1/4 cup butter, milk, corn syrup, and 1/8 teaspoon cinnamon on High for 45 seconds until smooth when stirred. Add chocolate chips and microwave for an additional 30 seconds. Stir gently until the chocolate melts and the mixture is smooth. Slowly blend in 1 cup powdered sugar and vanilla until silky. Adjust thickness by stirring in powdered sugar one tablespoon at a time. Dip doughnuts in glaze, letting extra drip off onto a rack. Allow glaze to set for about 30 minutes on a cookie sheet.

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