Fudge Donuts with Fudge Drizzle

from a cozy mystery: Survival of the Fritters by Ginger Bolton

Prep Time 30

Cook Time 10

Chill dough for 1

Course Breakfast, Dessert

Cuisine American

Servings 8

2 cups all-purpose flour
2 tsp baking powder
½ cup unsweetened Dutch process (alkalized) cocoa powder
1 egg, beaten
½ cup milk
¼ cup sugar
2 Tbsp unsalted butter, melted
If frying: Vegetable oil with a smoke point of 400 degrees or higher, or follow your deep fryer manufacturer's instructions. Or you can bake them as I did.

Sift flour, baking powder, and cocoa powder together.
Place beaten egg, milk, sugar, and melted butter into a large bowl.
Stir in the mixture of flour, baking powder, and cocoa powder.
Flours vary. If dough is too wet and sticky to form a ball, stir in flour, 1 tablespoon at a time. If it is too dry, stir in milk, 1 tablespoon at a time.
Form into a ball. Optional: wrap and chill.
Roll dough to ½ inch thick.
Cut out with a donut cutter and let cut donuts rest for 5 minutes.
Heat fryer to 360 degrees.
Place donuts, a few at a time, into hot oil. Fry for about 1 minute. Turn and fry for about 1 minute longer. Drain on paper towels.
OR bake at 350 degrees for approximately 7 minutes on a cookie sheet lined with parchment paper or a silicone baking sheet.

Bring cream, corn syrup, sugar, cocoa, and half of chocolate to a boil in a heavy saucepan over moderate heat, stirring until chocolate is melted.
Reduce heat and cook at a low boil, stirring occasionally, 5 minutes.
Reduce heat again. Add butter and stir until butter melts, then remove from heat
Add remaining chocolate and stir until smooth. Add vanilla and stir until blended.
This can be made in advance and warmed (careful not to overheat or burn it) in the microwave oven until it's warm enough to drizzle.
When donuts are cool, decorate with fudge drizzle.

Keyword baked, breakfast, chocolate, cocoa, cream cheese frosting, dessert, donut, doughnut, drizzle, dutch cocoa, fudge