Entenmann’s Devil’s Food Donut Recipe
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Ingredients
Devil's Food Donut
- 2 1/2 cups all purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1 tablespoon espresso powder
- 4 eggs, beaten with 1/4 cup water
- 1 3/4 cup granulated sugar
- 1/3 cup buttermilk
- 5 tablespoons butter, melted and cooled
- oil for frying
Chocolate Glaze
- 1 cup melted semi-sweet chocolate chips (quality brand)
- 6 tablespoons melted butter
- 1/2 cup milk
- 3-4 tablespoons light corn syrup
- 2-3 cups powdered sugar
- 1 teaspoon salt
Directions
| Devils Food Donut | |
| In a large bowl, whisk together all dry ingredients. In a smaller bowl, whisk eggs for about 1 minute. Add the sugar, melted/cooled butter, and buttermilk and whisk for another minute or so. Add the wet ingredients to the dry and mix together with a rubber spatula, until they come together. Do not overmix. **If baking instead - pipe the dough into a greased doughnut pan. Bake in the oven at 350 degrees for 10-12 minutes, until they are "just" done. Be careful not to overbake as they will firm up as they set.** | |
| Flour a work surface and turn the dough out onto it. Give the dough a fold so it comes together in one mass, then allow it to rest for 10 minutes. Liberally flour the top of the dough. Dough will be very sticky. Add more flour as you go, to each sticky area. Use a rolling pin to make the dough an even 1/2 inch thick. Using cutters dipped in flour, cut the donuts and place on a floured tray. Saving the holes for frying as well. | |
| Prepare your frying oil. Place a large, heavy pot on the stove and rest the candy thermometer inside. Heat oil to around 375 degrees. Maintain this temp throughout frying process. Adjusting heat as necessary. Set up a cooling rack covered with paper towels next to the stove and get tongs or slotted spoon ready. | |
| Once the oil has reached 375°F, begin to add the donuts, one at a time. Cake donuts will sink to the bottom of the oil, then cook for a bit before rising up. Once the doughnut bobs to the surface, fry it for approximately 1-2 minutes more before turning it and fry for an additional 2 minutes on the other side. Be careful not to overcook. Place the doughnuts on the prepared cooling rack. | |
| Chocolate Glaze | |
| Combine butter, milk and corn syrup in a small bowl. Whisk in melted chocolate chips and powdered sugar until smooth. (I melted my chocolate in the microwave for 30 seconds, then 10 second intervals until completely smooth. Remember to not over cook chocolate or it will seize!) Glaze will set up, so return it to the microwave if needed to soften and whisk smooth again. | |
| Prepare a cooling rack with foil or parchment paper set below the rack to catch the drippings and prevent mess. Dip each cooled donut into the glaze, ensuring full coverage of glaze. Flip donut and spoon glaze over, being sure it runs over all sides and completely covers donut. Remove with two forks, tap excess off the edge of bowl and place onto cooling rack. Repeat with remaining donuts. | |
