Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup granulated sugar
- 1/2 cup sour cream
- 2 large eggs
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 1/2 cup semi-sweet chocolate chips
- Vegetable oil for frying
Special equipment needed:
- Doughnut cutter or 2 round cookie cutters (one larger than the other)
- Deep fry thermometer
Step-by-step instructions:
1. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
2. In a separate large bowl, whisk together sugar, sour cream, eggs, vegetable oil, and vanilla extract until smooth.
3. Gradually stir in the dry ingredients until just combined.
4. Fold in the chocolate chips.
5. Cover the bowl with plastic wrap and chill in the refrigerator for at least 1 hour.
6. Heat vegetable oil in a deep pot or fryer to 375°F.
7. On a lightly floured surface, roll out the dough to 1/2 inch thickness.
8. Use a doughnut cutter or 2 round cookie cutters to cut out doughnuts and holes.
9. Carefully drop the doughnuts into the hot oil, frying for 1-2 minutes on each side until golden brown.
10. Use a slotted spoon to remove the doughnuts from the oil and place them on a paper towel-lined plate to drain excess oil.
11. Repeat with the remaining doughnuts and holes.
12. Serve warm.
Time:
Preparation time: 15 minutes
Chilling time: 1 hour
Cooking time: 10 minutes
Temperature:
Oil temperature: 375°F
Serving size:
Makes 12 doughnuts
Nutritional information:
Calories: 250
Fat: 14g
Saturated Fat: 4g
Cholesterol: 35mg
Sodium: 200mg
Carbohydrates: 29g
Fiber: 2g
Sugar: 13g
Protein: 4g
Substitutions for ingredients:
- Greek yogurt can be substituted for sour cream
- Milk chocolate chips can be substituted for semi-sweet chocolate chips
Variations:
- Add 1 tsp of cinnamon to the dry ingredients for a Mexican chocolate twist
- Top with a chocolate glaze or sprinkle with powdered sugar
Tips and tricks:
- Make sure to chill the dough before rolling it out to prevent it from sticking to the surface and to make it easier to cut out the doughnuts.
- Use a slotted spoon to carefully drop the doughnuts into the hot oil to prevent splattering.
- Fry the doughnuts in small batches to avoid overcrowding the pot and lowering the oil temperature.
Storage instructions:
Store the doughnuts in an airtight container at room temperature for up to 2 days.
Reheating instructions:
Reheat the doughnuts in the microwave for 10-15 seconds or in a 350°F oven for 5-7 minutes.
Presentation ideas:
Serve the doughnuts on a platter with a dusting of powdered sugar or a drizzle of chocolate glaze.
Garnishes:
Sprinkle with chopped nuts or chocolate shavings.
Pairings:
Serve with a glass of cold milk or a cup of coffee.
Suggested side dishes:
Fresh fruit or a side of bacon.
Troubleshooting advice:
- If the dough is too sticky, add more flour until it reaches the right consistency.
- If the doughnuts are too tough, try reducing the cooking time or lowering the oil temperature.
Food safety advice:
Make sure to use a deep fry thermometer to monitor the oil temperature and avoid overheating.
Food history:
Doughnuts have been a popular treat since the mid-19th century, with the first doughnut machine invented in 1920 by Adolph Levitt.
Flavor profiles:
Rich, chocolatey, and slightly tangy from the sour cream.
Serving suggestions:
Serve warm as a breakfast or dessert treat.
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Taste: Sweet, Rich, Creamy, Chocolatey, Tangy