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1
In a medium saucepan, over low heat, bring the milk, orange zest and sugar to a low simmer.
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2
Whisk in the cocoa, light corn syrup, and the chocolate chips.
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3
Stir until the mixture is smooth.
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4
Remove from the heat and reserve.
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5
Cinnamon Sugar:
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6
In a small bowl, combine the sugar and cinnamon Reserve.
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7
Donuts:
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8
Put the water, vanilla, butter, sugar, salt, and the orange zest into a medium saucepan and bring to a simmer over medium-high heat.
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9
Remove the mixture from the heat and add the flour.
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10
Stir with a wooden spoon until the flour is incorporated and begins to pull away from the sides of the pan, about 8 minutes.
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11
Fill a large Dutch oven, over medium heat, halfway with vegetable oil and heat to 360 degrees F.
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12
Put the flour mixture into a large bowl.
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13
Using a hand mixer, slowly add the eggs 1 at a time.
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14
The mixture will break apart as you add each egg but will become smooth again once the egg is incorporated.
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15
Make sure each egg has been incorporated into the batter before adding the next.
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16
Oil a 1-ounce ice cream scoop and scoop the batter into the hot oil.
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17
Fry the dough balls, in batches, until they are a deep golden brown on all sides.
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18
Test a fried donut to make sure that the center is cooked and then remove them from the oil.
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19
Frying will take about 8 minutes per batch.
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20
Put a few donuts into a brown paper bag and pour in 2 tablespoons of the cinnamon sugar mixture.
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21
Close the bag and shake.
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22
Repeat steps.
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23
Serve with chocolate sauce for dipping.
