Today is National Doughnut Day. Here is a recipe to celebrate!
By the way, Chocolate sugared doughnuts are my Daddy's favorite. He used to work for Harris Doughnuts in Maine many years ago. Chocolate sugared doughnuts were one of the varieties they made. I guess I sorta followed in his footsteps years later when I went to work for Dunkin' Donuts. We didn't usually have "sugared" chocolate cake doughnuts in the case (typically they were glazed) but I'd worked a "deal" with the baker and he would save out a half dozen or so for me to sugar for Daddy. These came in handy some times! ;-)
This particular recipe has been in my family for many years. It came from a family friend. They will freeze very well. Don't sugar them if you are going to freeze them. Just pull one out of the freezer and zap it in the microwave. Roll in sugar while warm if desired.
1 C. sugar
1 tsp. baking soda
2 tsp. vanilla
1/2 C. baking cocoa
1 C. sour or buttermilk
1/2 tsp. salt
2 TBSP. crisco
3 1/2 C. flour
Mix dry ingredients (except flour) thoroughly. Mix eggs, vanilla, buttermilk/sour milk and crisco. Add to dry ingredients and mix well. Work flour into mixture to a workable but not too stiff dough. You may put the majority of the flour on your cutting board and work in from there.
Generously sprinkle flour on a large cutting board or clean counter. Place dough on flour and roll out to about 1" in thickness. Using a doughnut cutter cut out doughnuts. (Save centers for doughnut holes!) Heat oil to 375 degrees in a heavy bottom (or cast iron) dutch oven. It is important that the oil be hot enough or your doughnuts will just soak it in and be extremely greasy. Carefully place raw doughnuts in hot oil. Do not overload pot to allow doughnuts to cook evenly. Fry for about 5 minutes.
Place cooked doughnuts on paper towel lined cookie sheet. Allow to cool slightly. If desired place sugar in a large bowl. Place doughnuts in sugar to cover. Serve immediately.
If storing doughnuts place in an airtight container once completely cooled.