Ingredients
Scale
- 2 ½ cups all-purpose flour, plus extra for dusting
- ½ cup granulated sugar
- 2 tablespoons unsweetened cocoa powder (for that velvet touch)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 cup buttermilk, at room temperature (substitute: milk + 1 tablespoon lemon juice, let sit 5 minutes)
- 2 large eggs, lightly beaten
- 4 tablespoons unsalted butter, melted and cooled
- 1 teaspoon pure vanilla extract
- Vegetable oil, for frying (about 2 cups)
- Optional toppings: powdered sugar, cinnamon sugar, or warm chocolate glaze
Instructions
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. This dry mix forms the base of our tender donut dough.
- In a separate bowl, combine the buttermilk, eggs, melted butter, and vanilla extract. Whisk until smooth and slightly frothy—this helps incorporate air for that light texture.
- Pour the wet ingredients into the dry ingredients. Using a wooden spoon or spatula, gently fold the mixture just until combined. It’s okay if the batter is a little lumpy; overmixing will make the donuts tough. I remember my Nonna warning me: “Love your dough, but don’t overwork it.”
- Cover the bowl with a clean kitchen towel and let the batter rest for about 10 minutes. This gives the leavening agents time to activate and improves the donut’s texture.
- Meanwhile, heat the vegetable oil in a deep, heavy-bottomed pot to 350°F (175°C). Use a candy or deep-fry thermometer to keep the temperature steady. When my daughters were little, they loved watching the oil bubble—just a reminder to always keep safety first!
- Lightly flour your hands and gently shape the batter into rings about 3 inches in diameter. You can do this by rolling dough ropes and joining the ends or using a small donut cutter if you prefer. I find that hand-shaping adds a rustic charm—each ring feels like a little love note from the kitchen.
- Carefully drop a few rings into the hot oil—don’t overcrowd the pot. Fry for about 2-3 minutes per side, turning once, until the donuts are puffed and golden brown.
- Using a slotted spoon, transfer the donuts to a wire rack lined with paper towels to drain excess oil. Let them cool just enough to handle.
- Dust with powdered sugar, cinnamon sugar, or drizzle with warm chocolate glaze. Serve warm for the best velvet experience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
