By In The Kitchen With Stefano Faita
Yield: About 16 to 20 donuts
4 ounces dark or semi-sweet chocolate, finely chopped
2 tbsp. butter
1 tbsp. corn syrup (optional)
Assembly for All-Purpose Donut Dough
Oil, for frying
Candy sprinkles, chopped nuts, toffee bits or shredded coconut
Add chocolate and butter to heat-safe bowl. Place bowl over saucepan of barely simmering water to create a double boiler. (The simmering water should not touch the bottom of the bowl, as it may scorch the chocolate.) Add corn syrup and gently stir.
Lightly flour work surface. Roll All-Purpose Donut Dough to 1/3-inch to 1/2-inch thickness. Cut with 2 1/2-inch to 3-inch donut cutter or cookie cutter. Transfer to parchment-lined baking sheet lightly dusted with flour. Cover and let rise until doubled, about 30 to 45 minutes. You can re-roll the remaining dough and cut into more donuts, or just let the scraps of dough rise and fry them as is. (Makes about 16 to 20 donuts, depending on size.)
Add oil to deep fryer or pour enough oil in deep, heavy-bottomed saucepan to come about 3-inches up sides of pan. Heat oil to 365 to 375 degrees F. over medium heat.
Cooking in batches, carefully and gently add donuts to hot oil. Fry 1 to 2 minutes per side until golden brown, cooked through. Reduce heat if donuts are browning too quickly. Transfer to paper towel to remove excess oil.
Cool donuts completely.
Dip donuts in warm chocolate glaze. Finish with sprinkles, nuts, toffee bits or shredded coconut. Let stand until chocolate sets, about 10 to 15 minutes.