MUNCHABLE DOUGHNUT HOLES

3 1/2 cups flour

2/3 cup Dutch-process cocoa powder

2 tsp baking powder

1/2 tsp salt

2 eggs

1 1/4 cup sugar

1 tsp vanilla

2/3 cup milk

1//4 cup butter, melted

Vegetable oil for frying

Vanilla Glaze- recipe below

Stir together the flour, cocoa powder, baking powder and salt.

In a large bowl, beat eggs, sugar and vanilla with electric mixer on medium speed until thick, about 3 minutes.

In a small bowl, stir together the milk and melted butter.

Add flour mixture and milk mixture alternately to the egg mixture, beating at low speed after each addition, just until combined. (If necessary, you can stir in the last of the flour mixture.) Chill the dough, covered, about 1 hour, until easy to handle.

On a lightly floured surface, roll dough until 1/2-inch thick. Using a 1 1/2-inch round cutter, cut doughnut holes. Dip cutter edge into flour between cuts and reroll dough as needed.

Set a wire rack inside a sheet pan.

Pour oil to a depth of 2 1/2 to 3-inch in a 4-quart pot or a deep-fryer. (You will need about 2-quarts of oil. Heat oil to 365-degrees (Use a frying thermometer to monitor temperature as you work, keep as close as you can to 365-degrees).

Working in batches of 5 or 6 at a time, turning halfway through cooking, until golden. This will take about 2 minutes per batch. Transfer the fried holes to the wire rack and let cool about 2 minutes. Coat with the vanilla glaze. Allow to stand about 30 minutes for the glaze to set before serving. If you prefer, rather than glaze you can roll warm doughnut holes in powdered sugar.

VANILLA GLAZE:

3 cups powdered sugar

1/2 cup melted butter

1 tbsp vanilla

1/8 tsp salt

5 to 6 tbsp hot water

Whisk together the powdered sugar, butter, vanilla and salt. Whisk in water, 1 tablespoon at a time, until of the desired consistency. If glaze thickens, add additional hot water 1 teaspoonful at a time.

file photo - recipe adapted from allrecipes