I discovered Top Pot's Hand-Forged Doughnuts cookbook at Green Apple, and my destiny became clear. These doughnuts are hearty and not too sweet, which means you'll need a glaze or icing to round out the flavor. (A peanut butter glaze or icing pairs nicely.)
- 1/2 cup sugar
- 2 tbsp shortening
- 2 egg yolks
- 8 oz sour cream
- 2 tsp kosher salt
- 2 cups cake flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1/2 tsp nutmeg
- canola oil for frying
In the bowl of a standing mixer fitted with a paddle, combine sugar and shortening. Mix in the yolks, sour cream, and salt.
Sift in the cake flour, cocoa powder, baking powder, and nutmeg. Mix until combined.
Form a dough ball and transfer to a bowl. Cover with plastic wrap and refrigerate for 1 hour.
Heat 2" canola oil to 325º. (I've found that medium seems to maintain the right temperature.)
On a lightly floured work surface, roll out dough to 1/2" thick. Cut out 2 1/2" doughnuts, re-rolling the remnants and cutting again.
Working in batches, drop the doughnuts into the oil. Once they float, flip them over and cook for 1 minute. Then flip again and cook 1 minute. Remove. Let drain and cool.
Apply a glaze or icing.