Dip the doughnut holes in the glaze, transfer to the prepared baking sheet and sprinkle with nonpareils. Set aside until cooled and thickened, about 5 minutes. Whisk until the chocolate is melted and smooth, then whisk in the corn syrup and vanilla. Bring the heavy cream to a boil in a small saucepan and immediately pour over the chocolate cover and let stand 5 minutes. Put the chocolate in a small heatproof bowl. Make the glaze: Line a baking sheet with parchment paper. Transfer to the rack using a slotted spoon or wire strainer. Working in batches, carefully fry the doughnut holes until puffed and browned, 30 seconds per side. Place the rounds on the prepared baking sheet. (The dough will be sticky.) Cut out rounds using a 1-inch-round cookie cutter, dipping the cutter in flour each time. Meanwhile, roll out the dough until 1/2 inch thick on a floured surface. Heat 2 inches of vegetable oil in a large pot over medium-high heat until a deep-fry thermometer registers 340 degrees F.
Cover the dough with plastic wrap refrigerate at least 3 hours or overnight.Ĭoat a baking sheet with cooking spray.
Reduce the speed to low and gradually beat in the flour mixture, alternating with the sour cream, until a sticky dough forms, about 2 minutes. Beat in the eggs, one at a time, then beat in the vanilla and orange zest until light and fluffy, about 2 more minutes. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until smooth, about 3 minutes.
Make the doughnut holes: Whisk the flour, cocoa powder, baking powder, salt and cinnamon in a medium bowl.
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