Chocolate Dipped Cinnamon Donuts
Adapted from Joy the Baker
1 ½ cups flour, plus more if needed
1 teaspoon baking soda
½ teaspoon cinnamon
A pinch of salt
½ cup white sugar
1/3 cup sour cream
1 large egg
2 tablespoons unsalted butter, melted
6 oz. bittersweet or semisweet chocolate, melted
Neutral oil for frying
If you prefer a simple glaze:
1 cup powdered sugar splashed with a tad of warm water and whisked until smooth and glossy.
1. Mix together the flour, baking soda, cinnamon and salt in a bowl and set aside. Cream together the sugar, sour cream, egg and melted butter. Fold the dry ingredients into the wet until a sticky dough forms into a ball. Cover and refrigerate for at least 15 minutes.
2. Heat about 2-inches of neutral oil in a frying pan. Roll the chilled dough out on a lightly floured surface to about ½-inch in thickness. Cut the dough using a biscuit cutter or a large drinking glass and a shot glass. (The latter being the preferred method.) Fry the donuts and shot-glass-created donut holes until golden brown and crisp on one side and then flip, frying until golden brown and crisp on the other side, about two minutes per side. Drain on paper towels. Dip into melted chocolate or glaze and cover with sprinkles. If using chocolate, freeze the sprinkled donuts for about 10-15 minutes to set the chocolate. Eat immediately with coffee, milk, or chocolate milk if you’re feeling daring. Don’t worry if you freeze the donuts for a bit after frying, they will still retain their room temperature warmth if put in the freezer hot. Mmmm.