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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 10 |
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These are very good Ingredients:
5 cups flour, plus more |
flour, for kneading |
1 2/3 cups 2% low-fat milk, warm |
3/4 cup sugar, plus more |
sugar, for dipping |
1/4 ounce instant yeast |
2 tablespoons butter, melted and cooled plus |
3 tablespoons butter (set aside) |
2 eggs |
2 teaspoons vanilla |
5 tablespoons dutch process cocoa |
Directions:
1. Whisk together the egg, milk, and vanilla.
2. In a separate bowl, whisk together the flour, yeast and cocoa. Slowly stir the milk mixture into the dry ingredients until a dough forms.
3. Flour a counter top and knead, adding more flour a tablespoon at a time as needed, until a very slightly sticky, elastic ball of dough forms. Place in a buttered bowl, cover with a towel and allow to rise, about 1 hour or until it has doubled in bulk.
4. Punch down, and roll it out on a floured surface until it is about 1/2 to 2/3 of an inch thick. If you have a doughnut cutter, use that to cut out the doughnuts. If not, use a small cutter to make doughnut holes or improvise using a drinking glass or large cookie cutters and smaller cutters to make the holes. You could also make round, biscuit sized doughnuts with no holes.
5. Place the doughnuts on 2 greased cookie sheets, cover with a towel and allow to rise an additional hour. Preheat the oven to 375°. Melt the additional 3 tablespoons of butter. Pour some (granulated) sugar on a plate. Bake the doughnuts exactly 6 minutes, then remove to a wire rack.
6. Brush each doughnut with melted butter and dip in sugar. Serve hot, although they are still pretty good at room temperature.
7. Store up to 1 day (but eating them immediately is preferred) in a air tight container.
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