OLD-FASHIONED CHOCOLATE DONUT HOLES

Dough: In a bowl, whisk together the cake flour, cocoa powder, baking powder, salt & espresso powder. Set aside.

In a separate large bowl, beat together the melted butter & sugar. Add the egg yolks; beat until well combined. Then, beat in the greek yogurt & vanilla until combined & smooth.

Add the dry ingredients to the wet; mix until well combined (dough will be cohesive yet still slightly sticky & soft).

Cover the bowl w/ plastic wrap & refrigerate for at least 1hr or up to 48hrs (2 days).

Fry: Fill a large, heavy-bottomed pot or Dutch oven with oil, filling ~2” in the pan. Heat on medium-high until it reaches 350F-370F.

Line a wire cooling rack w/ a thick layer of paper towels.

Once oil is hot enough, use a small cookie scoop to scoop the dough & drop directly into the oil. Add 6-8 donuts at a time, frying for 2-4 mins, until crispy. I continually tossed mine w/ a fork during the frying process.

Use a slotted spoon to carefully remove & transfer to the rack w/ paper towels. Rest for 10-15 mins. Repeat.

Make the glaze by whisking together all of the ingredients in a bowl, until smooth. If too thick, whisk in 1 tsp more milk at a time. If too runny, add more powdered sugar.

Dunk each donut hole into the glaze & toss to coat. Set on a cooling rack until the glaze sets.

Serve & enjoy!