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30 minutes
Prep: 10 minutes
Cook: 20 minutes
344 calories per serving view nutrition facts
12 servings
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| 1 1/2 | cups | sugar | granulated |
| 2 | large | eggs | |
| 4 | tablespoons | butter | |
| 3 | ounces | chocolate unsweetened | |
| 1 1/2 | teaspoons | vanilla extract | |
| 1 | cup | buttermilk | |
| 3 1/2 | cups | flour, all-purpose | |
| 3 | teaspoons | baking powder | |
| 1 | teaspoon | baking soda | |
| 1/2 | teaspoon | salt | |
| Icing | |||
| 1 | cup | powdered sugar | |
| 1 | each | egg white | |
| 1/2 | teaspoon | vanilla extract | |
All the ingredients should be at room temperature (70oF.) Beat the sugar and eggs together until creamy and lemon colored.
Melt the butter and chocolate together in a small saucepan over low heat.
Beat into the sugar and egg mixture.
Combine the vanilla and the buttermilk.
Stir into the sugar mixture. Combine the flour, baking powder, baking soda and salt in a large bowl.
Stir into the liquid mixture. Chill the dough slightly to make it easier to handle.
Roll out half the dough on a lightly floured board.
Roll to a /andquot; thickness.
Cut into doughnuts. Allow the cut doughnuts to dry for 10 minutes.
Heat 2andquot; of oil to 370o in a large skillet.
The dough should be at room temperature before frying.
Dip a metal pancake turner into the hot oil each time before using it to move or turn a doughnut.
Transfer the doughnuts to the skillet, one every 15 seconds.
Fry each doughnut about 90 seconds per side.
Remove the doughnuts and drain on paper towelling.
| % Daily Value* | |
| Total Fat 7.0g | 11% |
| Saturated Fat 4.0g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 46mg | 15% |
| Sodium 206mg | 9% |
| Total Carbohydrate 65.0g | 22% |
| Dietary Fiber 2.0g | 7% |
| Sugars 36.0g | |
| Protein 6.0g | 12% |
| Vitamin A | 3% | Vitamin C | 0% | |
| Calcium | 6% | Iron | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Ahh, the taste of the far east... I realy liked it, Mike.
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