Chocolate Donut Holes

Ingredients:

Donuts

• 2.5 cups flour + extra for work
• 3/4 cup cocoa powder
• 2 tsp baking powder
• 1 teaspoon of salt
• 0.5 tsp ground cinnamon
• 3 tablespoons unsalted butter, room temperature
• 1 cup of sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 teaspoon finely grated orange zest
• 3/4 cup sour cream
• Vegetable oil or shortening, for frying

Glaze

• 110 g semi-sweet chocolate, chopped
• 0.5 cups heavy cream
• 1 tbsp light corn syrup
• 0.5 tsp vanilla extract
• Orange and black nonpareils, for decoration

Preparation:

1. Bake donut holes:

   
   In a medium bowl, combine the flour, cocoa powder, baking powder, salt, and cinnamon. In a large bowl, beat the butter and sugar with a mixer on medium-high speed until smooth, about 3 minutes. Beat in the eggs one at a time, then the vanilla and orange zest, and beat until light and fluffy, about 2 minutes more. Reduce the speed to low and gradually beat in the flour mixture, alternating with the sour cream, until a sticky dough forms, about 2 minutes more. Cover the dough with plastic wrap and refrigerate for at least 3 hours or overnight.
2. Spray a baking sheet with cooking spray. In a large saucepan, heat 2 inches of vegetable oil over medium-high heat until it reaches 350°F (170°C) on a deep-fry thermometer. Meanwhile, on a floured work surface, roll out the dough to a 1/2-inch thickness. (The dough will be sticky.) Using a 1-inch cookie cutter, cut out circles, dusting the cutter with flour first. Place the circles on the prepared baking sheet.
3. Place a wire rack on another baking sheet. Working in batches, fry the donuts for 30 seconds on each side, until golden brown. Transfer them to the wire rack on the baking sheet using a slotted spoon.

4. Prepare the glaze:

   
   Line a baking sheet with parchment paper. Place the chocolate in a small heatproof bowl. In a small saucepan, bring the heavy cream to a simmer and immediately pour it over the chocolate; cover and let stand for 5 minutes. Stir until the chocolate is melted and smooth, then whisk in the corn syrup and vanilla extract. Set aside to allow the chocolate to cool slightly and begin to thicken, about 5 minutes. Dip the donuts in the glaze, transfer to the prepared baking sheet, and sprinkle with nonpareils. Let stand for at least 1 hour, then serve.