Directions

Serving Size: 20

Fill a large bowl with water and a smaller glass bowl on top. Place butter and baker’s chocolate in glass bowl and stir occasionally as they melt.
While the butter and chocolate are melting, in a separate large bowl, whisk flour, sugar, Protein Hot Chocolate, baking powder, baking soda, and salt.
When the butter and chocolate are completely melted, remove the glass bowl from the pot.
Add buttermilk and vanilla to the melted chocolate. Stir well.
Add whisked egg to the wet mixture. Stir well.
Add WET ingredients to DRY and mix until combined. Form dough into a ball and wrap in plastic wrap.
Place in fridge for at least 30 minutes.
Roll dough into approximately 20 balls of similar size.
Heat a sauce pan with vegetable oil until the oil reaches 350F. Make sure the oil does not get too hot or the insides of the balls will not cook and the outsides will burn. You want to keep the oil at a constant temperature.
Add 3-4 balls to the pan and cook approximately 2-4 minutes.
Remove balls with a slotted spoon and place on a paper towel-lined plate. Finish cooking all balls at once before glazing.
While the balls are cooling, whisk powdered sugar, milk, and vanilla. Add water until the mixture is about the consistency of heavy whipping cream.
Dip each donut hole in the glaze. Remove with a fork and place donuts on a wire cooling rack with a tray or sheet pan underneath. Let donuts sit until glaze is set.