Ingredients
1½cupswhite sugar
1tspbaking soda
2eggs
½tspsalt
4tbspbutter
1ozunsweetened chocolate,(3 squares)
1½tspvanilla extract
1cupbuttermilk
3½cupsall purpose flour
3tspbaking powder
1cupconfectioners’ sugar
1egg white
½tspvanilla extract
4cupsvegetable oil,for frying
Preparation
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.
In a separate bowl, combine the vanilla and 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 to a ½-inch thickness. Cut into doughnuts. Allow the cut doughnuts to dry for 10 minutes.
Heat 2 inches of oil to 370 degrees F 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 for about 90 seconds per side. Remove the doughnuts and drain on paper towels. Repeat with the remaining dough.
Beat the sugar, egg white, and vanilla together until smooth.
Drizzle onto the doughnuts after they have cooled. Enjoy!
