1972: Munchkins Are Born
In 1972, Dunkin' Donuts introduced Munchkins, and they were an instant hit.
GLAZED CHOCOLATE MUNCHKINS
I cup all purpose flour
1/4 cup granulated sugar
6 Tablespoons cocoa powder
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2 tablespoon butter
1 1/2 oz. baker's chocolate, unsweetened
1/4 cup buttermilk
2 teaspoons vanilla
1 large egg whisked
Glaze
2 cups confectioner's sugar
2 Tablespoons milk or more if needed
1 Tablespoon vanilla
In a saucepan melt butter and baker's chocolate. Remove from heat. Add buttermilk and vanilla to melted chocolate. Add whisked egg.
In a large bowl, whisk flour, sugar, cocoa, baking powder, baking soda, and salt.
Add wet ingredients to dry and mix until combined. With your hands, mix until dough is well combined. Wrap in plastic and cool in fridge for 30 minutes.
Once cooled, roll dough into 1 -2 Tablespoon sized balls, or use a small cookie scoop.
Heat a deep skillet with 3- 4 inches of vegetable or peanut oil until oil reaches 350 degrees. Add 4 - 5 balls into the oil and fry until cooked, they will get puffy, approximately 2-4 minutes. With a slotted spoon, remove from oil and place on paper towel lined plate. Repeat till all the dough is cooked.
Make glaze:
In a medium sized bowl, whisk confectioner's sugar, milk and vanilla until the consistently is runny. If needed, add more milk and mix to reach good consistency.
Dip each donut hole in the glaze. With a fork, remove and shake off excess glaze. Transfer donuts to rack until all donut holes are glazed. Let rest until glaze is set.
Store in an airtight container for up to a week.
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