• Make sure to mix in the flour until just combined. You do not want to over-mix these donuts as they will be tough instead of tender. We use cake flour to keep these tender, over mixing the dough will create too much gluten.
• If you don’t have a donut cutter, you can use any ring mold, glass, or small bowl to cut the outer ring. Then find something about 1” wide, such as a bottle cap or a pastry piping tip, and use that to cut the hole out. 

Working with sticky dough

• Use plenty of flour when rolling it out and don’t press too firmly.
• Coat the cutter. Place the donut cutter in flour before cutting
• Use an angled spatula to get under the cut circles, and place on a parchment paper lined baking sheet
• Return the dough to the fridge to chill as you fry. Since you’ll only fry 2 or 3 at a time, keep the rest of the cut circles in the fridge. The chilled dough is easier to handle.

Glaze options

• Ganache glaze: For an even richer donut, you could glaze these donuts with a simple ganache. Add chopped chocolate to a bowl, then measure an equal amount of cream and heat it up to just a simmer. Pour over the chocolate and let it set for 2 minutes, then stir until the chocolate is fully melted and the mixture is smooth. Glaze the donuts and then place them in the fridge until fully set. You could add sprinkles while the ganache is still wet if you desire.
• Chocolate glaze: Add 1 tablespoon of cocoa powder to the glaze for more chocolate flavor. Add up to 2 tablespoons as needed.

Frying Tips

• Best pans for frying: I recommend using a cast iron Dutch oven for deep frying, it will retain its heat for longer than a stainless steel pot.
• Use chopsticks to easily flip the donuts, and if you have a spider strainer, that is the best way to remove the donuts from the oil.
• Keep the temperature between 330-340 degrees. Adding a splash of room-temperature oil can help cool down the oil and prevent it from scorching if it gets too hot.

Storage

• • At room temperature. Fried chocolate donuts are best when enjoyed fresh, but you can keep leftovers stored airtight on the counter for up to 2 days. After that, they tend to get a bit hard and stale and the glaze can get sticky.

• • Freeze. You can freeze the cooled donuts for up to 3 months. Wrap them in plastic wrap and place them in a ziplock bag. Thaw the donuts unwrapped at room temperature for best results. If you’re planning to freeze, you may want to consider adding the glaze after they are thawed.