Tina Webb | Bluebonnet EC

Making homemade chocolate doughnuts is easier than you think. Webb’s recipe, passed down through generations, begins with a batter that comes together in a snap.

1 1/2 teaspoons distilled white vinegar
1 cup milk
1 teaspoon baking soda
3 cups flour
1 cup sugar, plus 4 tablespoons for dusting
1/2 teaspoon salt
3 teaspoons baking powder
2 teaspoons ground cinnamon, divided use
2 eggs
2 tablespoons (1/4 stick) butter, melted
1 1/2 ounces unsweetened chocolate (1 1/2 squares), melted
1 1/2 teaspoons vanilla extract
1 cup vegetable oil

1. In a bowl, combine vinegar and milk and stir in baking soda to dissolve.

2. In another bowl, sift together flour, 1 cup sugar, salt, baking powder and 1 teaspoon cinnamon.

3. Stir in milk mixture, eggs, butter, chocolate and vanilla.

4. Roll out dough to 1/2-inch thickness on a floured surface, adding additional flour if dough seems too moist.

5. Cut dough into doughnuts using a doughnut cutter.

6. Heat oil to medium-high in a medium skillet and fry doughnuts until golden-brown on both sides.

7. In a small bowl, combine 4 tablespoons sugar and remaining 1 teaspoon cinnamon and dust over hot doughnuts.

Makes about 24–30 doughnuts.