Chocolate Cake Doughnuts - cooking recipe

Ingredients

1 1/2 cups white sugar
2 eggs (room temperature)
4 tablespoons butter
3 ounces unsweetened chocolate
1 1/2 teaspoons vanilla
1 cup buttermilk (room temperature)
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup powdered sugar
1 egg white
1/2 teaspoon vanilla

Preparation

All ingredients should be at room temperature (about 70 degrees F).
Beat the sugar and eggs together until creamy and lemon colored.
Melt the butter and chocolate together in a small saucepan over low heat; beat into the sugar/egg mixture.
In a separate bowl, combine the buttermilk and vanilla; stir into the sugar/egg mixture.
Combine the flour, baking powder, baking soda and salt in a large bowl; stir into the liquid mixture, mix until well combined.
Chill the dough in the refrigerator to make it easier to handle.
On a lightly-floured board, roll out half of the dough to a 1/2-inch thickness.
Cut into doughnuts; allow the cut doughnuts to dry for 10 minutes.
In a large heavy skillet, heat 2-inches of oil to 370 degrees F (185 degrees C).
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.
Remove the doughnuts, and drain on paper towels.
Repeat with remaining dough.
To make the icing/glaze: Beat the powdered sugar with the egg white and vanilla together until smooth.
Drizzle onto the doughnuts after they have been cooled.