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1
All ingredients should be at room temperature (about 70 degrees F).
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2
Beat the sugar and eggs together until creamy and lemon colored.
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3
Melt the butter and chocolate together in a small saucepan over low heat; beat into the sugar/egg mixture.
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4
In a separate bowl, combine the buttermilk and vanilla; stir into the sugar/egg mixture.
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5
Combine the flour, baking powder, baking soda and salt in a large bowl; stir into the liquid mixture, mix until well combined.
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6
Chill the dough in the refrigerator to make it easier to handle.
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7
On a lightly-floured board, roll out half of the dough to a 1/2-inch thickness.
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8
Cut into doughnuts; allow the cut doughnuts to dry for 10 minutes.
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9
In a large heavy skillet, heat 2-inches of oil to 370 degrees F (185 degrees C).
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10
The dough should be at room temperature before frying (this is important!) Transfer the doughnuts to the hot skillet, one doughnut about each 15 seconds, (dip a metal pancake turner into the hot oil each time before using it to remove or turn a doughnut) Fry each doughnut about 90 seconds per side.
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11
Remove the doughnuts, and drain on paper towels.
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12
Repeat with remaining dough.
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13
To make the icing/glaze: Beat the powdered sugar with the egg white and vanilla together until smooth.
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14
Drizzle onto the doughnuts after they have been cooled.
