Preparation Steps

• Line two sheet pans with parchment and dust lightly with flour. Fit a wire rack over a third sheet pan for glazing. Set a 3-inch donut cutter nearby.
• Make the glaze first: In a medium bowl, whisk powdered sugar, milk, honey, vanilla, and salt until smooth and pourable. If too thick, add milk by the teaspoon; if too thin, whisk in a bit more sugar. Cover and set aside; it will thicken slightly while you fry.
• Sift together cake flour, cocoa, baking powder, baking soda, salt, instant espresso, and cinnamon into a large bowl.
• In a separate large bowl, whisk the sugar and egg yolks vigorously for 1 minute until thick and slightly lightened. Whisk in sour cream and vanilla until smooth. Stream in the melted butter and melted shortening while whisking until fully combined.
• Add the dry ingredients to the wet in two additions, folding gently with a spatula just until no dry streaks remain. The dough will be thick and tacky. Scrape onto a lightly floured sheet of parchment, pat into a 3/4-inch-thick slab, and cover with another parchment sheet.
• Chill the sandwiched dough for 25 minutes in the refrigerator, then slide it into the freezer for 8 minutes to firm the surface for cleaner cuts.
• While the dough firms up, heat 2 inches of oil in a heavy pot to 350°F (175°C). Adjust the heat to maintain 345–355°F throughout frying.
• Peel away the top parchment, lightly flour the dough, and roll to an even 1/2 inch thick. Cut out donuts, dipping the cutter in flour between cuts. Transfer the rings and holes to the prepared floured pan. Gently press scraps together and repeat, avoiding overworking.
• Fry 2–3 donuts at a time: slide into the oil and cook about 1 to 1 1/2 minutes per side until the crust is set and the donuts look slightly puffed and matte. Fry holes for about 60–75 seconds total, moving them frequently.
• Use a slotted spoon to transfer donuts to the rack to drain for 2 minutes. While still warm (not hot), dip the smooth side of each donut into the glaze, let excess drip back, then return to the rack glazed-side up. For an extra-thick finish, dip a second time after 10 minutes.
• Tip: Fry a single donut first to gauge timing and color. If it browns too quickly, reduce the heat; if it takes longer than 3 minutes total, raise the heat slightly.