Triple Chocolate Doughnuts
 
Rich triple chocolate doughnuts, dipped in a velvety smooth chocolate glaze and generously sprinkled with cocoa nibs. Recipe adapted from Naomi at Bakers Royale.
Ingredients
For the doughnuts:
  • ½ cup (125ml) milk
  • ½ teaspoon lemon juice
  • 1 cup (230g) sour cream
  • ½ teaspoon baking soda
  • 3¾ cups (475g) all-purpose flour
  • ½ cup (45g) cocoa powder
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1 egg yolk
  • 1 cup (200g) sugar
  • ¼ cup (55g) butter, melted
  • Vegetable oil for deep-fat frying
For the chocolate glaze:
  • ½ cup (110g) butter
  • ¼ cup (62.5ml) milk
  • 1 tablespoon light corn syrup
  • 2 teaspoons vanilla extract
  • 170g dark chocolate, chopped
  • ¼ cup (30g) icing sugar
  • cocoa nibs (optional, but then they will only be double chocolate doughnuts)
Method
Prepare the doughnuts:
  1. Mix together the milk and lemon juice and let sit until the milk curdles, about five minutes.
  2. Mix together the sour cream and baking soda in a small bowl.
  3. In a large bowl, sift together the flour, cocoa powder, baking powder, and salt.
  4. In a medium bowl, whisk together the eggs and egg yolk.
  5. Add sugar, the sour cream mixture, the milk, and the melted butter. Whisk until well mixed.
  6. Chill dough about 1 hour, or until it is easy to handle.
Cut out the doughnuts:
  1. Cut out two dozen squares of parchment paper slightly larger than the size of your doughnut cutter.
  2. On a floured work surface, roll out the dough to a ½ inch (1.2cm) thickness. Cut dough with a floured doughnut cutter, re-rolling dough as necessary. Use a large cup and a small cup, like a shot-glass, if you don't have a doughnut cutter. Transfer each doughnut to a separate square of parchment paper.
Fry the doughnuts:
  1. Fry doughnuts, two or so at a time, in deep, hot oil (about 365°F) for 2 to 3 minutes, turning once. Using a slotted spoon, transfer to paper towels to drain.
Prepare the chocolate glaze:
  1. Combine the butter, milk, corn syrup, and vanilla extract in a saucepan over medium heat.
  2. Once the butter melts, stir in the chocolate.
  3. Once the chocolate melts, whisk in the icing sugar until smooth.
Assemble the doughnuts:
  1. Dip each doughnut in the chocolate glaze, and then slowly raise the doughnut out of the glaze. Place the doughnuts on a tray.
  2. Sprinkle with cocoa nibs, and then wait about twenty minutes for the glaze to set before eating. Store in an airtight container.
Recipe by IronWhisk at http://www.ironwhisk.com/2013/10/triple-chocolate-doughnuts/