Chocolate Cinnamon Doughnuts
2/3 Cup Sugar
1/3 Cup Buttermilk
1 Egg; Beaten
1/2 Tsp Salt
2 Tbs Butter; Softened
1/2 Tsp Vanilla
2 Cups Flour
3 Tbs Unsweetened Cocoa Powder
2 Tsp Baking Powder
1/8 Tsp Baking Soda
1/2 Tsp Cinnamon
1 Cup Powdered Sugar; Sifted
1 Tbs Unsweetened Cocoa powder
1/2 Tbs Butter; Softened
1 1/2 Tbs Boiling Water
Prepare the Cocoa Glaze by combining all the ingredients and stirring until
smooth. Set aside. Gradually beat the sugar into the egg using a large bowl.
Beat until thick and lemony. Stir in the softened butter and the vanilla.
Combine the flour, cocoa powder, baking powder, baking soda, cinnamon and salt
in another bowl. Stir into the egg mixture, alternating with the buttermilk.
Chill about 2 hours. The dough should still be slightly sticky.
Preheat the oil in the deep fryer. Roll out the dough in batches to a thickness
of 1/2" on a lightly floured board. Keep the remaining dough chilled. Cut using
a floured doughnut cutter. Repeat until all the
doughnuts have been cut out. Deep fry for about 2 minutes. Drain. Dip the tops
of the still warm doughnuts in the Cocoa Glaze.
Yields 8 Doughnuts