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1
Bring all ingredients to room temperature.
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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 or in microwave, stirring every few seconds.
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4
Beat into the sugar and egg mixture.
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5
Add the vanilla and buttermilk.
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6
Mix well.
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7
Sift the flour, baking powder, baking soda andsalt together.
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8
Add slowly to the liquid mixture.
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9
Divide the dough in half.
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10
Chill to make it easier to handle.
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11
(I usually go this far the night before and finish in the morning.)
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12
Roll out one half of the dough on a lightly floured board to about a 1/2-inch thickness.
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13
Cut into doughnuts.
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14
Allow the cut doughnuts to stand for 10 minutes.
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15
Heat 2 tbsp.
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16
oil to 370F in a large skillet.
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17
An electric skillet is perfect if it has a temperature control.
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18
The doughnuts should be at room temperature before frying.
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19
Dip a metal pancake turner or slotted spoon into the hot oil before usingit to add or turn a doughnut.
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20
Transfer the doughnuts to the skillet, one every 15 seconds.
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21
Fry each doughnut about 90 seconds per side.
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22
Remove the doughnuts and drain on paper toweling or on a rack placed on a cookiesheet.
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23
Repeat with the remaining batter.
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24
Icing: Prepare the icing by beating all the ingredients together.
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25
If the icing is too stiff add additional water, one or two drops at a time.
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26
Beat until smooth.
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27
Spread onto the doughnuts after they have cooled.
