Chocolate Doughnut Holes

These are a far cry from classic sufganiyot (Israeli-style jelly donuts). Rich chocolate, no yeast and no rolling. These will keep fresh for a couple of days but chances are they won’t last that long!

Ingredients:

2 3/4 cups flour
1 cup cocoa
2 teaspoons baking powder
1/2 teaspoon kosher salt
4 large eggs
1 1/2 cups sugar
1/3 cup milk or soy milk
3 tablespoons butter or margarine, melted
Oil for frying

White Glaze-
2 cups confectioners sugar
1/4 cup milk, or soy milk
1/4 teaspoon vanilla extract

Directions:

1. Mix flour, cocoa, baking powder, and salt together in a large bowl. Add in eggs, sugar, milk, and butter. Stir until well blended. Chill dough in the refrigerator for one hour.
2. To shape the holes: Form a 1″ ball by rolling a spoonful of dough between your palms. Repeat with rest of dough. Shaped doughnut holes can be placed in the refrigerator until ready to fry.
3. Heat oil in a large pot filled with 3-4 inches of oil. Oil is ready when a small bit of dough bubbles when dropped into the pot. Drop doughnut holes into the oil carefully. Fry for 1-2 minutes on each side. Since its hard to determine when the holes are done, due to their dark color, you can do a test on the first hole and adjust frying time for the rest.
4. Drain doughnut holes on a paper towel lined plate.
5. To prepare the glaze: Whisk together glaze ingredients until smooth. If necessary you can thin with additional milk, a few drops at a time.
6. When doughnut holes are cool dip them in the glaze and transfer to a wire rack to to drain and dry.

Dairy or parve. Yields 4 dozen.

Recipe adapted from: Smitten Kitchen.

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