Yeah, Baby: Morning-After Donuts

This mouthwatering recipe from The KitchyKitchen's Claire Thomas will give you a good reason to get out of bed.

Sweet treat: The dark chocolate doughnuts from The KitchyKitchen.
Sweet treat: The dark chocolate doughnuts from The KitchyKitchen.

FEBRUARY 15TH DOUGHNUTS

Doughnuts with coffee make a lovely pair, so to celebrate a fun night with your better half, why not make them the perfect "morning on the couch" breakfast? Sour milk donuts are a vintage take on classic buttermilk doughnuts, where a touch of vinegar curdles the milk, making it slightly tart and adding a rich flavor to the dense cake. The dark chocolate donuts are as decadent as they come, but if you're going to go a little choco-holicy, isn't the day after Valentine's the perfect time to do it? Cuddle up with a cup of coffee and enjoy. —Claire Thomas, The KitchyKitchen

DARK CHOCOLATE DOUGHNUTS

Makes 1 dozen

1 quart peanut oil (or canola or vegetable)
2 cups flour
¼ teaspoon baking soda
¼ teaspoon kosher salt
¼ teaspoon cinnamon
¼ teaspoon nutmeg
2 tablespoons unsweetened cocoa powder
1 egg, beaten
½ cup plus 2 tablespoons sugar
½ cup milk
½ teaspoon white vinegar
2 tablespoons butter, browned
2 ounces semisweet chocolate (about ⅓ cup), finely chopped
1 teaspoon vanilla extract

Pour the oil into a deep saucepan over medium heat. Heat up to 375° F.

In a medium bowl, sift the the flour, baking soda, salt, spices, and cocoa together.  In a separate bowl, beat together the egg and sugar.  Combine the milk and vinegar in a small bowl, the milk will curdle slightly.  Place the chocolate in a small bowl. Melt the butter in a small saucepan until the milk solids caramelize and the butter smells nutty.  Immediately add to the finely chopped chocolate, and stir until the chocolate is melted. Combine this with the milk mixture, along with the vanilla extract. Add the chocolate milk mixture alternately to the eggs and sugar with the dry.  A dough will form. Lightly flour a work area and roll out the dough to a ¼-inch thick.  Cut and with a donut cutter.  To test the oil, add a doughnut hole to the oil and see how it fries.  It should float up to the top and have large bubbles surrounding it.  Add the doughnuts, careful not to overcrowd the pot, and fry for about 3 minutes a side, or until golden brown.  They should be crisp on the outside and cooked through and fluffy on the inside.  Drain the doughnuts on a plate covered with a paper towel, cool for at least 5 minutes, then coat with the ganache glaze. Serve that day.

GANACHE GLAZE

3 ounces semisweet chocolate (about ½ cup), chopped
½ tablespoon corn syrup
⅓ cup heavy cream

In a small saucepan, bring the cream to a boil. In a heatproof bowl, combine 3 ounces of chopped chocolate with the corn syrup. Pour the hot cream over the chocolate and let stand until melted, about 5 minutes. Whisk until smooth. Let the ganache glaze cool until thick but still pourable, about 5 minutes.

Sour milk doughnuts, dusted with sugar.
Sour milk doughnuts, dusted with sugar.

SOUR MILK DOUGHNUTS

Makes 1 dozen

1 quart peanut oil (or canola or vegetable)
2 cups flour
¼ teaspoon baking soda
¼ teaspoon kosher salt
¼ teaspoon cinnamon
¼ teaspoon nutmeg
1 egg, beaten
½ cup plus 2 tablespoons sugar
½ cup milk
½ teaspoon white vinegar
1 teaspoon vanilla extract
2 tablespoons butter, browned
Powdered sugar, to garnish

Pour the oil into a deep saucepan over medium heat. Heat up to 375° F.

In a medium bowl, sift the the flour, baking soda, salt, and spices together.  In a separate bowl, beat together the egg and sugar.  Combine the milk and vinegar in a small bowl, the milk will curdle slightly.  Melt the butter in a small saucepan until the milk solids caramelize and the butter smells nutty.  Immediately add to the milk mixture, along with the vanilla extract. Add the browned butter and milk alternately to the eggs and sugar with the dry.  A dough will form. Lightly flour a work area and roll out the dough to a ¼ inch thick. Cut and with a donut cutter.  To test the oil, add a doughnut hole to the oil and see how it fries.  It should float up to the top and have large bubbles surrounding it.  Add the doughnuts, careful not to overcrowd the pot, and fry for about 3 minutes a side, or until golden brown.  They should be crisp on the outside and cooked through and fluffy on the inside.  Drain the doughnuts on a plate covered with a paper towel, cool for at least 5 minutes, then coat in powdered sugar. Serve that day.

The KitchyKitchen's Claire Thomas.
The KitchyKitchen's Claire Thomas.

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