Cinnamon Chocolate Doughnuts Recipe

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Cinnamon Chocolate Doughnuts Recipe

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I still remember the first time I make these doughnuts—I was about 14 or 15, and the day after, there were only five left! It's by far the best doughnut recipe I've ever made.
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. + chilling Cook: 10 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. + chilling Cook: 10 min.

Ingredients

  • 2 large eggs
  • 1-1/4 cups sugar
  • 1/4 cup canola oil
  • 1 teaspoon vanilla extract
  • 4 cups all-purpose flour
  • 1/3 cup baking cocoa
  • 4 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 3/4 cup buttermilk
  • Additional oil for frying
  • CINNAMON GLAZE:
  • 4 cups sifted confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 6 tablespoons whole milk

Directions

Beat eggs in a large bowl. Gradually add sugar, beating until mixture is thick and lemon-colored. Stir in oil and vanilla. Combine dry ingredients; stir into egg mixture alternately with buttermilk. Chill well (dough will be slightly sticky).
Meanwhile, combine glaze ingredients; set aside.
Remove half of the dough from refrigerator; roll out on a lightly floured surface to a 1/2-in. thickness. Cut with a 2-1/2-in. floured doughnut cutter.
Heat oil to 375°; fry doughnuts for about 3 minutes, turning once. Drain on paper towels. Dip in glaze while warm. Repeat with other half of dough. Yield: 2 dozen.
Originally published as Cinnamon Chocolate Doughnuts in Sweet and Scrumptious Chocolate 1994, p46

  • 2 large eggs
  • 1-1/4 cups sugar
  • 1/4 cup canola oil
  • 1 teaspoon vanilla extract
  • 4 cups all-purpose flour
  • 1/3 cup baking cocoa
  • 4 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 3/4 cup buttermilk
  • Additional oil for frying
  • CINNAMON GLAZE:
  • 4 cups sifted confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 6 tablespoons whole milk
  1. Beat eggs in a large bowl. Gradually add sugar, beating until mixture is thick and lemon-colored. Stir in oil and vanilla. Combine dry ingredients; stir into egg mixture alternately with buttermilk. Chill well (dough will be slightly sticky).
  2. Meanwhile, combine glaze ingredients; set aside.
  3. Remove half of the dough from refrigerator; roll out on a lightly floured surface to a 1/2-in. thickness. Cut with a 2-1/2-in. floured doughnut cutter.
  4. Heat oil to 375°; fry doughnuts for about 3 minutes, turning once. Drain on paper towels. Dip in glaze while warm. Repeat with other half of dough. Yield: 2 dozen.
Originally published as Cinnamon Chocolate Doughnuts in Sweet and Scrumptious Chocolate 1994, p46

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