Chocolate Donut Holes

• FOR THE DONUT HOLES:
• 2-1/2 cups All-purpose Flour
• 1 cup Unsweetened Cocoa Powder
• 2 teaspoons Baking Powder
• 1/2 teaspoons Baking Soda
• 1/4 teaspoons Salt
• 3/4 cups Low-fat Buttermilk
• 2 whole Large Eggs
• 1 cup Granulated Sugar
• 1/4 cups Unsalted Butter, melted
• 2 teaspoons Vanilla Extract
• Vegetable Oil, For Frying
• FOR THE GLAZE:
• 2-1/2 cups Powdered Sugar
• 1/4 teaspoons Vanilla Extract
• 4 Tablespoons Milk

1. In a large bowl, sift together flour, cocoa powder, baking powder, soda and salt.
2. In a smaller bowl, whisk together buttermilk, eggs, sugar, melted butter and vanilla extract. Add the wet ingredients to the flour mixture, stirring with a large spoon until a dough forms. Line a baking sheet with wax or parchment paper, and roll dough into balls just slightly smaller than golfball size.
3. Add vegetable oil to a large pot and heat over medium heat. Once it reaches 350u0b0F, add 2-3 donut holes at a time, frying for 2-3 minutes. I tossed mine a few times during the frying process, just using a slotted spoon to continually flip them over. One finished, remove with a slotted spoon and let drain on a paper towel. Once all the donut holes have been fried, dip in the glaze them set on wire rack. Allow to set for 10-15 minutes for simple glazed donuts. If you want sprinkled donuts, immediately roll in sprinkles after glazing and let sit until set.
4. This recipe makes about 3 dozen.
5. For the glaze:
6. Combine all ingredients in a bowl and whisk well. If too runny, add more powdered sugar. If too thick, add more water about 1/2 teaspoon at a time, whisking well for at least 30-60 seconds.
7. Recipe slightly adapted from Martha Stewart.

donut, allpurpose, cocoa, baking powder, baking soda, ubc, ube, eggs, sugar, ubc, vanilla, vegetable oil, powdered sugar, ubc, milk

Taken from tastykitchen.com/recipes/breakfastbrunch/chocolate-donut-holes/ (may not work)