Munchkins brings back childhood memories of walking the few short blocks from Grandma's house down to the local Dunkin' Donuts. When I saw this recipe on Food 52 (by far one of my favorite food blogs) it was only a few minutes later that I was rooting through the RV to see if I had the necessary ingredients to bring memories to life in my mouth. Buttermilk was all I was lacking so I squeezed some lemon into milk and voila! A buttermilk substitute was had.
This recipe is easy and straightforward. The only problem I found was keeping my oil at 350°-360° F. If the oil is too hot and they taste burnt, too low and they get greasy. Other than that, I found them moist, delicious, and rich - so you may want to find a neighbor to share with.
So here is how it looks:
|Not very appetizing looking at this stage.|
|On their way to chocolate yumness.|
|Glaze makes everything better.|
|Little balls of yum.|
Yield: approximately 2 1/2 dozen
- 2 tablespoons unsalted butter
- 1 ½ ounces unsweetened chocolate, chopped
- 1 cup all-purpose flour
- ¼ cup plus 2 tablespoons granulated sugar
- ¼ cup plus 2 tablespoons Dutch-process cocoa powder
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- ¼ cup buttermilk
- 1 tablespoon pure vanilla extract
- 1 large egg
- Vegetable oil, for frying
- 2 cups confectioners' sugar
- 2 tablespoons milk
- 2 teaspoons pure vanilla extract
- Water, if necessary
- Prepare the dough: In a medium heatproof bowl, melt the butter and the chocolate together over a pot of barely simmering water. Remove from the heat and let cool slightly.
- In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda, and salt.
- Add the buttermilk and vanilla to the melted butter mixture and stir to combine. Stir in the egg. Add the wet ingredients to the dry ingredients and stir until the mixture is combined. Wrap the dough in a piece of plastic wrap and let rest in the refrigerator for at least 30 minutes. In a heavy pot heat 3 inches of oil to 360° F. Meanwhile, scoop the dough into 1-tablespoon balls. Roll each ball into a neat circle between the palms of your hands.
- Use a slotted spoon, gently place the dough balls into the oil, 4 at a time. You can add a few more balls depending on the size of your pot, but don’t crowd them. Adjust the flame to maintain the temperature between 350° F and 360° F at all times. Cook the dough until puffed and cooked through, 2 to 3 minutes. (Cooking time may vary depending on the size and oil temperature so take one out and test that the center is cooked through.) Use a slotted spoon to transfer the donuts to a paper towel-lined baking sheet. Repeat with the remaining dough.
- Prepare the glaze: In a small bowl, whisk together the confectioners’ sugar, milk, and vanilla until smooth. The glaze should be about the consistency of heavy cream. Add a little bit of water if necessary.
- Dip each donut into the glaze with a fork and coat. Let excess glaze drip off and transfer to a rack set on a baking sheet. Repeat with the remaining donuts. Let the donuts stand until the glaze is no longer wet. Then EAT! They keep well so don't be afraid to make them ahead of time, even overnight.