If you want to make quick doughnut holes, simply scoop small balls of dough into the oil.
Ingredients
3 large eggs
1 cup granulated sugar
3 T. unsalted butter, melted
1½ tsp. vanilla extract
1 tsp. baking soda
1 cup buttermilk or plain yogurt
2½ cups flour
3/4 cup Dutch-process cocoa, sifted
1 teaspoon espresso powder
1/2 tsp. salt
1½ tsp. baking powder
oil or shortening for deep-frying
cinnamon sugar (stir together 1 T. cinnamon and 1 cup granulated sugar), or confectioner’s sugar
Preparation
In large bowl, beat eggs and sugar on high speed until very light and fluffy. Beat in butter and vanilla. Dissolve baking soda in buttermilk and beat into egg mixture. In medium bowl, whisk together flour, cocoa, espresso powder, salt and baking powder. Add to egg mixture, and mix on low speed just until blended. Refrigerate mixture for at least 30 minutes or up to several days.
In deep pot, cast-iron pan, Dutch oven or electric fryer, heat oil to 350 degrees F. On lightly floured rolling board, dust top of dough with flour, then roll or pat it out with floured hands to 1/4-inch thick. Cut out doughnut holes with small, round cutter as close together as possible, or use 3-inch cutter to cut out circles, then 1-inch cutter to cut the center hole. Gently press scraps together and cut out more doughnuts.
Gently add doughnuts to the oil without overcrowding the pan; cook 1 minute, turn them over, and cook 1 minute more, keeping the at 350 degrees F. Remove with a spider or slotted spoon to cooling rack set over baking sheet.
While doughnuts are hot, roll in cinnamon sugar, or roll in confectioner’s sugar when cooled. (Doughnuts keep, loosely covered, for one day.) Makes about 5 dozen doughnut holes, or 20 doughnuts and 20 holes.