Original amount of salt was too much – i’ll reduce it for next time! Chocolate glaze wasn’t enough… I made a second glaze that i found on alton brown’s site and dipped some holes in that and added it to the ones already dipped in chocolate.
1 cup organic white all-purpose flour (substitute a nut flour for gluten-free)
¼ cup organic sugar
2 teaspoons baking powder
½ teaspoon cinnamon
1/2 teaspoon salt
2 tablespoons 100% unsweetened cocoa powder (such as Ghirardelli)
1 large egg white (substitute 2 tablespoons aquafaba for vegan option)
2 tablespoons melted coconut oil
¼ cup whole milk or almond milk
½ cup good quality semi-sweet chocolate chips (min 50% cacao; such as Guittard or Ghirardelli)
1 tablespoon whole milk or almond milk
1/4 cup whole milk
1 teaspoon vanilla extract
2 cups confectioners’ sugar
In a large bowl, combine the flour, sugar, baking powder, cinnamon, cacao and salt. Mix well.
Add the egg white (or aquafaba), coconut oil and milk.
Mix well with fork until too stiff to mix, then knead dough together with hands for a few seconds until combined. Dough should be slightly sticky.
Refrigerate dough in bowl for at least 1 hour.
Pre-heat air fryer for 5 minutes on 370°.
Remove dough from fridge, give it a quick knead, and divide into 12 equal pieces. Roll to form balls.
Cut a piece of parchment paper so it covers bottom of air fryer, but small enough that air can circulate.
Arrange in single layer on parchment in air fryer, leaving about 1-inch around each ball, as they grow.
Air fry in 2 batches of 6 at 370° for 10 minutes. DO NO SHAKE THE BASKET!
Place on baking sheet to cool.
In a double boiler or microwave, melt chocolate until shiny and smooth.
Dip each donut hole in chocolate and allow to cool.
Sugar glaze option
Combine milk and vanilla in a medium saucepan and heat over low heat until warm.
Sift confectioners’ sugar into milk mixture.
Whisk slowly, until well combined. Remove the glaze from the heat and set over a bowl of warm water.
Dip doughnuts into the glaze
Pour the glaze over the donut holes as layers. As each layer cools, pour more on!