Chocolate Cinnamon Doughnuts Recipe
Ingredients
| All purpose flour | 4 Cup (16 tbs) | |
| Unsweetened cocoa powder | 1/3 Cup (16 tbs) | |
| Baking powder | 4 Teaspoon | |
| Ground cinnamon | 1 Teaspoon | |
| Salt | 3/4 Teaspoon | |
| Baking soda | 1/4 Teaspoon | |
| Eggs | 2 , beaten | |
| Sugar | 1 1/4 Cup (16 tbs) | |
| Cooking oil | 1/4 Cup (16 tbs) | |
| Vanilla | 1 Teaspoon | |
| Buttermilk | 3/4 Cup (16 tbs) | |
| Cooking oil or shortening for deep-fat frying | ||
| Cinnamon Glaze | ||
Directions
In mixing bowl stir together the flour, unsweetened cocoa powder, baking powder, cinnamon, salt, and baking soda.
Beat eggs and sugar together till thick and lemon-colored.
Stir in 1/4 cup cooking oil and vanilla.
Add dry ingredients and buttermilk alternately to egg mixture, beginning and ending with dry ingredients.
Beat just till blended after each addition.
Cover and chill dough about 2 hours.
Roll dough, half at a time, on lightly floured surface to 1/2-inch thickness.
Cut with floured 2 1/2 inch doughnut cutter.
Fry in deep hot fat (375°) about 1 1/2 minutes per side; turn once.
Drain.
Dip warm doughnuts in Cinnamon Glaze
Beat eggs and sugar together till thick and lemon-colored.
Stir in 1/4 cup cooking oil and vanilla.
Add dry ingredients and buttermilk alternately to egg mixture, beginning and ending with dry ingredients.
Beat just till blended after each addition.
Cover and chill dough about 2 hours.
Roll dough, half at a time, on lightly floured surface to 1/2-inch thickness.
Cut with floured 2 1/2 inch doughnut cutter.
Fry in deep hot fat (375°) about 1 1/2 minutes per side; turn once.
Drain.
Dip warm doughnuts in Cinnamon Glaze
Chef
