Cocoa Chocolate Doughnuts With Deep Fried Marshmallow Food

CHOCOLATE DONUTS

Steps:

• In a large bowl add 2 tablespoons of unsalted softened butter along with 1/4 cup granulated sugar, and 1/4 golden brown sugar. Mix it well using an electric hand mixer.
• Then add 1 large egg and 1/2 teaspoon of vanilla extract. Mix it again once more.
• Now, in a separate bowl sift together these dry ingredients: 1 3/4 cups all-purpose flour, 1/4 cup + 1 tablespoon cocoa powder, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 Tablespoon cornstarch, and 1/4 teaspoon salt,
• Now add 1/3 of the flour mixture to the butter and sugar mixture and begin working it in with a spatula.
• Then add a third of your sour cream (so 1/3 cup at a time). Mix again.
• Then add the second third of the flour mixture, mix again, then add another 1/3 cup of sour cream, mix.
• Now add the last third of the flour, mix, then add the last 1/3 cup of sour cream.
• Place the donut dough into a large sheet of plastic wrap and cover it tightly. Refrigerate for 1 hour or until firm.
• Now lightly dust your work surface with flour and begin rolling out the chocolate donut dough to about 1/2 inch thick. 
• Now use a donut cutter or 2 different sized biscuit cutters to cut out as many donuts as possible. It helps to dip the cutters in flour to prevent sticking.
• Now reshape the extra scraps, roll it out again to 1/2 inch thick, and cut as many donuts out once more. Repeat this step as needed. I got about 12 donuts.
• Fill a heavy-bottomed pot with about 2 inches of corn oil and bring the oil temperature to 325 degrees Fahrenheit.
• Carefully fry the donuts in batches for about 2 minutes per side. Keep a close eye on them to avoid overcooking them. Also, make sure to adjust the heat according to the thermometer. If it brings to climb too high, bring the heat down a notch.
• Once the donuts are fried, place them on a plate lined with paper towels to absorb the extra oil.
• Now, for the glaze, heat 1/2 cup of heavy cream to a light boil, then pour it over 1 cup of semisweet chocolate chips. Make sure all the chocolate is fully submerged, then use a whisk to mix it well. You may need to place it in the microwave for about 10 seconds at a time to reheat it.
• Once the glaze is smooth, whisk in 2 tablespoons of unsalted melted butter.
• Now dip the slightly cooled donuts into the glaze and let them set on a cooling rack. Then enjoy with a cup of coffee or a glass of cold milk.

CHOCOLATE DOUGHNUT HOLES

Steps:

• Make the doughnut holes: Whisk the flour, cocoa powder, baking powder, salt and cinnamon in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until smooth, about 3 minutes. Beat in the eggs, one at a time, then beat in the vanilla and orange zest until light and fluffy, about 2 more minutes. Reduce the speed to low and gradually beat in the flour mixture, alternating with the sour cream, until a sticky dough forms, about 2 minutes. Cover the dough with plastic wrap; refrigerate at least 3 hours or overnight.
• Coat a baking sheet with cooking spray. Heat 2 inches of vegetable oil in a large pot over medium-high heat until a deep-fry thermometer registers 340 degrees F. Meanwhile, roll out the dough until 1/2 inch thick on a floured surface. (The dough will be sticky.) Cut out rounds using a 1-inch-round cookie cutter, dipping the cutter in flour each time. Place the rounds on the prepared baking sheet.
• Set a rack on another baking sheet. Working in batches, carefully fry the doughnut holes until puffed and browned, 30 seconds per side. Transfer to the rack using a slotted spoon or wire strainer.
• Make the glaze: Line a baking sheet with parchment paper. Put the chocolate in a small heatproof bowl. Bring the heavy cream to a boil in a small saucepan and immediately pour over the chocolate; cover and let stand 5 minutes. Whisk until the chocolate is melted and smooth, then whisk in the corn syrup and vanilla. Set aside until cooled and thickened, about 5 minutes. Dip the doughnut holes in the glaze, transfer to the prepared baking sheet and sprinkle with nonpareils. Let sit at least 1 hour before serving.