Chocoalte Chocolate Donut

Directions

Whisk flour, cocoa powder, baking powder, baking soda, salt, and cinnamon in a bowl.

In the bowl of a stand mixer, beat together sugar, butter, chocolate, vanilla extract, buttermilk, and eggs + yolks until incorporated.

Slowly add the dry ingredients to the bowl of the stand mixer and mix until a soft, sticky dough forms.

In a 5½ quart dutch-oven, or similar, heat up 1 quart (4 cups) of canola oil to 370 degrees Fahrenheit.

While the oil is heating up, using lightly oiled hands, roll ¼ cup of dough into a loose ball and gently pat down on it forming a disc. Using your thumb, form a 1½-inch hole in the center (or you can use a small biscuit cutter to cut out the center). Do this for the remaining dough.

Once the oil has heat up to the correct temperature, gently drop the donuts, 2-3 at a time, into the hot oil and fry until puffed and golden on both sides, about 3 minutes.

Using a slotted spoon or spider strainer, transfer donuts to a wire rack covered with two paper towel layers to cool completely. Repeat until all donuts have been fried.

While the donuts are cooling, make the glaze.

In a medium bowl big enough for you to dip the donuts, whisk together chocolate and confectioners sugar. In a small pot, bring cream and 2 tbsp. of water to a boil then pour over chocolate and confectioners sugar. Let sit for 2 minutes then whisk everything together.

Dip the tops of the donuts in the chocolate glaze. If topping with pecans, immediately dip into chopped pecans.