If plain glazed chocolate donut holes are good, then clearly chocolate glazed chocolate donut holes are better.
These don’t take very long at all to make, and since they’re fried there’s no hot-oven-in-the-middle-of-the-summer problem (apologies to our friends in Australia :). Just be sure to read the recipe instructions all the way through at least one before starting out. The holes do something rather curious during frying: they become more pale in color before they brown. And, as always, when your oil is the proper temperature, deep-fried foods do not absorb much oil at all. The hot oil seals the outside of the donuts right away, allowing the inside to steam gently without absorbing any oil. Way better for you than shallow-frying!
Allow the glaze to set fully and it’ll almost crackle when you bite into these perfect bites of chocolatey goodness. All without breaking a sweat!
Donuts
3 cups (420 g) Gluten Free Bread Flour*, plus more for sprinkling
6 tablespoons (30 g) unsweetened cocoa powder (preferably Dutch-processed, but natural will work, too)
1/4 teaspoon cream of tartar
3/4 cup (150 g) sugar
2 teaspoons (6 g) instant yeast
2 teaspoons (12 g) kosher salt
2 tablespoons (28 g) unsalted butter, at room temperature
2 tablespoons (28 g) neutral cooking oil (like canola)
1 cup (8 fluid ounces) milk, at room temperature
Oil, for frying (I used a combination of equal parts canola oil and Spectrum nonhydrogenated vegetable shortening)
Chocolate Glaze
2 cups (230 g) confectioners’ sugar
1/2 cup (40 g) unsweetened cocoa powder (any kind)
1/4 cup (84 g) pure maple syrup
3 to 6 tablespoons lukewarm milk
*BREAD FLOUR NOTES
- 1 cup (140 g) Gluten Free Bread Flour, as discussed more fully on pages 8 to 10 of GFOAS Bakes Bread, contains 100 grams Mock Better Batter all purpose gluten free flour (or Better Batter itself) + 25 grams whey protein isolate (I use NOW Foods brand) + 15 grams Expandex modified tapioca starch.
- For a calculator that helps you build the flour without math, please see my Gluten Free Flour page.
- If you would like to use Ultratex 3 in place of Expandex, please see #6 on my Resources page for instructions.
First, make the donut dough. Place the flour, cocoa powder, cream of tartar, sugar, and yeast in the bowl of a stand mixer, and use a handheld whisk to combine well. Add the salt, and whisk to combine. Add the butter, oil and milk, then attach the dough hook to the stand mixer, and mix on low speed until combined. Raise the mixer speed to medium and mix for about 5 minutes. The dough should be smooth and stretchy. Spray a silicone spatula lightly with cooking oil spray, and scrape down the sides of the bowl. Transfer the dough to a lightly oiled bowl or proofing bucket large enough for the dough to rise to double its size, and cover with an oiled piece of plastic wrap (or the oiled top of your proofing bucket). Place the dough in the refrigerator for at least 12 hours and up to 5 days.**
**Note: If you prefer, you may make and use this dough on the same day. It will not be as easy to handle, however, but you can work with it. To use the dough the same day it is made, after making the dough, set the covered dough to rise in a warm, draft-free environment to allow it to rise to double its size (about 1 hour). Once it has doubled, place it in the refrigerator for at least 15 minutes or until it is chilled. This will make it much easier to handle. Then, continue with the rest of the recipe instructions.
Shape the dough and allow it to rise. Once the dough has undergone its first rise, turn it out onto a lightly floured surface and, using the scrape and fold kneading method and using a very light touch, sprinkle the dough with more flour and knead it lightly, sprinkling with flour when necessary to prevent it from sticking, scrape the dough off the floured surface with a floured bench scraper, then fold it over on itself. Repeat scraping and folding until the dough has become smoother. Do not overwork the dough or you will incorporate too much flour and it will not rise properly. Roll out the dough on a lightly floured surface into a rectangle about 1-inch thick, sprinkling very lightly with flour to prevent sticking. With a floured round cookie cutter about 1-inch in diameter, cut out rounds of dough and place each piece on a greased, parchment-lined baking sheet. Cover with lightly oiled plastic wrap, and set in a warm, draft-free location to rise for about 45 minutes, or until nearly doubled in size.
Fry the donut holes. As the dough is nearing the end of its rise, place about 3-inches of frying oil in a medium-size, heavy-bottom pot or fryer. Clip a deep-fry/candy thermometer to the side of the pot or fryer, and place the oil over medium-high heat. Bring the oil temperature to 350°F. Place the raised donut holes a few at a time in the hot oil, taking care not to crowd the oil. Fry for about 2 minutes per side or until they are brown all over. When the donuts first begin to fry, they will become lighter in color, and then will brown. Remove them before they become very dark. As soon as each batch is removed from the fryer, place on a wire rack placed over paper towels to drain and cool completely.
While the donut holes are cooling, make the glaze. In a small bowl, place the confectioners’ sugar, cocoa powder, maple syrup and 3 tablespoons milk. Mix well, until a thick paste forms. Add more milk by the 1/4-teaspoon, mixing to combine well, until the glaze falls off the spoon slowly, in a thick but pourable glaze. Add milk very slowly, as it is much easier to thin, than to thicken, the glaze. If you do thin the glaze too much, add more confectioners’ sugar a teaspoon at a time to thicken it. Immerse each cooled donut hole in the glaze and lift out with the tines of a fork or chocolate dipping tool, and return to the wire rack for any excess glaze to drip off. Allow the glaze to set at room temperature and serve immediately.
Adapted from the Yeast-Raised Donut Dough from page 151 of Gluten Free on a Shoestring Bakes Bread.
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