These bite-size donuts are divine. Serve with a shot of strong espresso.

Makes approx 30

1. In a food processor, pulse together the flour, baking powder, baking soda, cocoa powder, salt, and 1⁄2 cup of hibiscus sugar until just combined.
2. Whisk together the buttermilk, egg, butter, and vanilla in a bowl.
3. With the motor running, add the buttermilk mix to the dry ingredients until a dough ball forms.
4. Turn the dough out onto a floured work surface and roll out to 1” thickness.
5. Using a cookie cutter, cut the dough into rounds.
6. Knead the scraps together, roll out, and continue to cut into rounds until all the dough is used.
7. Pour the vegetable oil into a deep pan and heat over a medium heat until it registers 350°F on a deep fry thermometer.
8. Place a wire rack over a baking sheet.
9. Working in batches, gently add the dough balls to the hot oil.
10. Turn after 2 minutes with a pair of tongs and continue to cook for another 2 minutes until golden brown. If they are getting too brown too quickly turn the heat down.
11. Place the cooked donuts on the wire rack to drain the excess oil.
12. Pour the remaining 1 cup hibiscus sugar on a plate.
13. Roll the warm donuts in the sugar to coat.

Photography by Staci Valentine