Description
These Chocolate Old Fashioned Doughnuts are rich, tender, and deeply chocolatey treats with a delightful mocha glaze. Made from scratch using a blend of cocoa, espresso powder, and malted milk powder, the doughnuts are fried to perfection, delivering a crispy exterior and tender crumb. The brown butter adds a nutty depth of flavor, while the mocha glaze enhances the chocolate experience with a creamy, slightly bittersweet finish. Perfect for a decadent breakfast or dessert craving.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ cup granulated sugar
- 2 tablespoons packed light brown sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 tablespoons cornstarch
- 1 teaspoon kosher salt
- 1 teaspoon instant espresso powder
- 2 tablespoons malted milk powder
Wet Ingredients
- 2 large eggs, room temperature
- ¾ cup buttermilk
- ¼ cup sour cream
- 1 teaspoon vanilla extract
- 4 tablespoons unsalted butter, browned and cooled slightly
Frying
- Neutral oil (such as vegetable or canola oil), about 4 cups total
Mocha Glaze
- 1½ cups powdered sugar
- 2 tablespoons unsweetened cocoa powder
- ½ cup milk
- 2 tablespoons unsalted butter, melted
- 1 teaspoon instant espresso powder
- ½ teaspoon vanilla extract
- Pinch of kosher salt
Instructions
- Brown the Butter: Melt 4 tablespoons of unsalted butter in a small saucepan over medium heat. Watch carefully as it foams and slowly turns a golden-brown color, about 4–5 minutes, releasing a nutty aroma. Pour into a heatproof bowl and let cool slightly.
- Mix Dry Ingredients: In a large bowl, whisk together flour, cocoa powder, granulated sugar, light brown sugar, baking powder, baking soda, cornstarch, kosher salt, instant espresso powder, and malted milk powder until evenly combined.
- Combine Wet Ingredients: In a separate bowl, whisk the eggs until frothy, then add buttermilk, sour cream, vanilla extract, and the cooled brown butter. Mix until smooth.
- Form the Dough: Pour the wet ingredients into the dry ingredients and gently fold together until a shaggy dough forms. Be careful not to overmix to keep the doughnuts light and tender.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for about 30 minutes to firm up and make it easier to handle.
- Cut Out Doughnuts: On a lightly floured surface, roll the dough out to about ½ inch thick. Use a 3-inch doughnut cutter to cut out shapes and a 1-inch cutter to make the holes. Re-roll scraps once for additional doughnuts.
- Heat Oil: Pour 3–4 inches of neutral oil into a heavy pot or deep fryer and heat to 350°F, maintaining the temperature between 340°F and 355°F.
- Fry Doughnuts: Fry 2–3 doughnuts at a time for about 1 minute per side until they become crackly and deep chocolate brown. Use a slotted spoon to transfer to a wire rack set over a baking sheet to drain excess oil.
- Prepare Mocha Glaze: While doughnuts cool slightly, whisk together powdered sugar, cocoa powder, milk, melted butter, instant espresso powder, vanilla extract, and a pinch of salt until smooth. Adjust consistency with milk or powdered sugar as needed.
- Glaze Doughnuts: Dip each warm doughnut into the mocha glaze, letting excess drip off. Place back on the wire rack and let glaze set for about 5 minutes before serving.
Notes
- Use neutral oil with a high smoke point for frying, such as vegetable, canola, or peanut oil.
- Maintaining the oil temperature between 340°F and 355°F is crucial to ensure the doughnuts cook evenly and absorb minimal oil.
- Do not overmix the dough to keep the doughnuts tender and light.
- The brown butter adds a deep, nutty flavor but be careful not to burn it.
- For a thinner glaze, add more milk; for thicker, add more powdered sugar.
- Store leftover glazed doughnuts in an airtight container at room temperature for up to 2 days.
