1 1/2 c. warm water
1/4 c. honey
1 stick butter (melted)
4 eggs room temperature
1 tsp. vanilla
1 bag Pamela's Bread (NOT pancake) mix
Yeast packet from Bread mix
1/2 c. cocoa (use a better quality cocoa for better flavor)
2 tsp. baking powder
oil for frying or donut maker (my preferred method)
Heat oil to 350 or preheat donut maker.
In medium bowl combine water, honey and yeast. Allow mixture to proof for several minutes. Add butter, eggs and vanilla. In a separate larger bowl combine Pamela's Bread mix, cocoa and baking powder. Gradually add wet mix to dry ingredients. Mix well.
Fill an icing decorator bag (or Gallon ziploc bag...just snip off corner) with dough. If frying in oil skip down to next paragraph. Pipe dough into grooves of donut maker. Close lid. Bake 5-7 minutes. Remove. Cool. Glaze (recipe below)
If frying in oil. Pipe donut shapes onto greased parchment squares. Drop the donut (paper and all) into hot oil. Fry approximately 3 minutes per side. The parchment paper will easily remove when donut is turned over. Cool and glaze.
Alton Brown's Chocolate Glaze recipe:
1/2 stick unsalted butter
1/4 c. milk
1Tbl. light corn syrup
2 tsp vanilla
4 oz. Chocolate Chips
2 c. powdered sugar
Combine milk, butter, corn syrup, and vanilla in small saucepan. Stir over medium heat until butter melts. Add chocolate chips and whip until the chips melt and the mixture is smooth. Turn off the heat. Add powdered sugar and whip until smooth. Dip each donut in glaze and place on cooling rack to set. (You may want to have something under the cooling rack to catch the chocolate drips or if you have little boys like I do their fingers work just as well. :)
Enjoy because they go fast.
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