Donut Basket Recipe

Make batter

In a medium bowl whisk together flour, 1/4 cup granulated sugar, baking powder, baking soda and salt. In a separate bowl whisk buttermilk, egg, melted butter and vanilla until combined. Pour wet into dry and stir just until no large streaks remain; do not overmix.

Heat oil

Pour 3–4 cups vegetable oil into a heavy pot or Dutch oven to a depth of about 2 inches. Heat oil to 350°F (175°C). Use a candy/deep-fry thermometer to maintain temperature; adjust heat as needed.

Fry mini donuts

Using a small cookie scoop (about 1 tablespoon) or a piping bag with a round tip, drop portions of batter into the hot oil. Work in small batches (6–8 at a time) so oil temperature remains steady. Fry until golden brown on first side, about 60–75 seconds, then flip and fry another 45–60 seconds until evenly golden. Remove with a slotted spoon onto a wire rack set over a baking sheet lined with paper towels to drain briefly.

Cool slightly

Let the donuts cool 1–2 minutes on the rack so they are still warm but not scalding; this helps the coating adhere.

Prepare coating

In a shallow wide bowl combine 3/4 cup granulated sugar and 2 teaspoons ground cinnamon; stir until even. Place the 3 tablespoons melted butter in a separate shallow bowl.

Toss donuts in butter then sugar

Working with warm donuts, brush or lightly dip each donut into the melted butter, then immediately toss in the cinnamon-sugar mixture until evenly coated. Place coated donuts back on the rack. After coating all donuts, lightly dust some of them with powdered sugar using a fine sieve for a layered look; reserve remaining powdered sugar for additional dusting at service.

Make ganache

Place chocolate chips in a heatproof bowl. Heat the heavy cream in a small saucepan over medium until it just begins to simmer (do not boil). Pour hot cream over the chocolate chips and let sit 1 minute, then gently stir until smooth and glossy. Stir in 1 teaspoon butter if using for extra shine. If ganache is too thin to top donuts, let it cool 5–10 minutes to thicken slightly.

Top donuts

Spoon or drizzle ganache over some of the coated donuts. Allow ganache to set 5–10 minutes at room temperature. For a variety, leave some donuts plain cinnamon-sugar, some dusted with powdered sugar, and some topped with ganache.

Arrange the donuts in a basket or on a platter. Dust any remaining powdered sugar over the whole basket just before serving for a fresh look. Serve warm for best texture and flavor.

Store leftovers in an airtight container at room temperature up to 1 day. For longer storage, refrigerate ganache-topped donuts in a single layer up to 2 days and refresh in a 300°F (150°C) oven for 3–5 minutes to warm before serving.