1- heat oil/fat to 370 degrees
2 - melt butter and chocolate in microwave for 30 seconds or in bain-marie - if using microwave check every 10 seconds and stir.
3 - combine eggs and sugar till combined. Add stout, vanilla and choc/butter mixture
4 - combine all dry ingredients in a separate bowl.
5 - add dry to wet 1/3 at a time - when done - refrigerate for 10-20 minutes to help stiffen the dough.
6 - generously flour your work surface, your hands, cutter and rolling pin.
7 - gently roll out dough to 1/2" thickness. Cut donuts with floured cutter, use a 1" cutter for donut holes - great for the 'scraps' of dough
8 - gently place donuts/holes in fryer - CAREFUL of splatters - fry for 45 seconds EACH side, the holes will generally turn themselves.
9 - do not overcrowd or overcook - maybe hard to tell since they are dark.
8 oz powdered sugar and 3-4 tbsp stout (or milk, buttermilk or water)