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These donuts puff up visibly when they are ready to be removed from the frying oil.
Makes about 1 1/2 dozen donuts.


  • 3 1⁄4 cups (14 oz.) bread flour, sifted
  • 3⁄4 cup cocoa powder
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 3⁄4 tsp. kosher salt
  • 1⁄2 tsp. ground cinnamon
  • 1 cup sugar
  • 4 tbsp. unsalted butter, melted
  • 3 oz. bittersweet chocolate, grated
  • 2 tsp. vanilla extract
  • 3⁄4 cup buttermilk
  • 2 eggs, plus 2 yolks
  • Canola oil, for forming and frying
  • 3 oz. unsweetened chocolate, grated
  • 2 cups confectioners’ sugar
  • 1⁄4 cup heavy cream


  1. Whisk flour, powders, soda, salt, and cinnamon in a bowl; set aside.
  2. Combine sugar, butter, bittersweet chocolate, vanilla, buttermilk, eggs, and yolks in the bowl of a stand mixer fitted with a paddle attachment; beat until smooth. With the motor running, slowly add dry ingredients and mix until a soft, sticky dough forms.
  3. Heat 2″ oil in a 6-qt. saucepan until a deep-fry thermometer reads 350°.
  4. Using lightly oiled hands, roll about ¼ cup batter into a loose, sticky ball; pat gently into a disk. With your thumb, make a 1½” hole in the center of dough; carefully slide into oil and fry, flipping once, until puffed and golden, about 3 minutes.
  5. Using a slotted spoon, transfer to a baking sheet with a wire rack; repeat with remaining dough and let donuts cool completely.
  6. Mix unsweetened chocolate and confectioners’ sugar in a bowl. Bring cream and 2 tbsp. water to a boil in a 1-qt. pan over high heat.
  7. Pour cream over chocolate; let sit for 2 minutes without stirring, then whisk until smooth.
  8. Dip tops of donuts in glaze and return to rack until glaze is set.

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