Ingredients
Equipment
Method
From Start to Finish:
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking soda, baking powder, salt, nutmeg, and cinnamon. Whisk together until well combined.
- In a separate bowl, beat the eggs and then add the buttermilk, sour cream, and melted butter. Mix until smooth.
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined; be careful not to overmix. The batter should be thick and slightly sticky.
- Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. This helps the doughnuts hold their shape when frying.
- In a deep pot or fryer, heat vegetable oil to 350°F (175°C). Use a frying thermometer to maintain the temperature throughout the frying process.
- On a floured surface, roll out the chilled dough to about ½ inch thick. Use a doughnut cutter to cut out the doughnuts, making sure to cut the centers out as well.
- Carefully drop the doughnuts into the hot oil, frying in batches. Fry for about 2-3 minutes on each side until golden brown. Use a slotted spoon to remove and transfer to a plate lined with parchment paper.
- In a small saucepan over low heat, combine the chopped dark chocolate, heavy cream, and butter. Stir until melted and smooth. Remove from heat and whisk in powdered sugar, milk, and vanilla extract until the glaze reaches your desired consistency.
- Once the doughnuts have cooled slightly, dip the tops in the chocolate glaze. Allow excess glaze to drip off before placing on a cooling rack.
- For a delightful twist, you can also mix granulated sugar and ground cinnamon in a bowl and roll the warm doughnuts in the mixture. Serve fresh and enjoy!
Notes
- Store in an airtight container at room temperature for up to 2 days.
- For longer storage, freeze unglazed doughnuts in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months.
- Reheat in a low oven or toaster oven to restore freshness.