INGREDIENTS
Makes 8 donuts
* 350 g all-purpose flour
* 80 g dark cocoa powder
* 1 tablespoon activated charcoal
* 1 tablespoon vanilla extract
* 2 teaspoons baking powder
* 1 teaspoon salt
* 4 large eggs
* 300 g granulated sugar
* 115 mL buttermilk
* 6 tablespoons unsalted butter, melted and cooled
* Oil, for frying
Black Glaze
* 220 g powdered sugar
* 40 g dark cocoa powder
* 1 tablespoon activated charcoal
* 90 mL milk
* 1 tablespoon corn syrup
White Icing
* 110 g powdered sugar
* 2 teaspoon milk
* 2 teaspoon corn syrup
PREPARATION
1. In a medium bowl, whisk all-purpose flour, cocoa powder, charcoal, and salt. Set aside. In a smaller bowl, whisk eggs and sugar until light, about two minutes; add vanilla and baking powder and mix well. Add buttermilk and melted butter until well combined. Pour wets into dries and mix until just combined, making sure to not overmix.
2. Chill for 20 minutes to allow the dough to hydrate.
3. Turn the donut dough out on a well-floured surface and flour the top of the dough to prevent sticking. Gently work into a smooth mass, flatten, and folder over in thirds.
4. Roll dough out to ½-inch thickness, flouring liberally to prevent sticking. Gently cut out donuts and holes, dipping the cutter in flour before each cut.
5. In a large pan, heat frying oil to 375℉ (190˚C) and carefully place donuts in the oil, three at a time, making sure not to crowd the pan. When the donuts float to the top, wait 1 minute and flip them over, frying for 1 more minute. Place on a sheet tray lined with a cooling rack to remove excess oil.
6. Prepare the glaze by adding powdered sugar, cocoa, charcoal, milk, and corn syrup in a medium bowl and whisk until thoroughly combined. Repeat process for the white glaze. Keep black glaze in a bowl just bigger than the donut. This will aid in the glazing process. Place white glaze into a piping bag for decorating.
7. Begin decorating, but place the roundest side of each donut directly on top of the glaze and give one gentle push to cover as much surface area as desired. Pull the donut directly up and to the side, letting excess glaze drip off. Finish decorating with white icing as desired and enjoy!