3 large egg whites
3/4 cup sugar
1/4 teaspoon cream of tartar
2 tablespoons natural cocoa powder
3 cups buttermilk
1 teaspoon vanilla powder or 1 teaspoon vanilla extract
2 tablespoons active dry yeast
1/2 cup sugar
8 cups all-purpose flour, plus extra for rolling and cutting
1 teaspoon ground cinnamon
1 tablespoon table salt
2 large eggs
1 1/2 sticks (12 tablespoons) unsalted butter, melted
Canola or vegetable oil (enough to fill a pot by 3 inches)
1 stick (8 tablespoons) unsalted butter
1/4 cup whole milk
1 tablespoon simple syrup (made from 1/4 cup sugar dissolved into 1/4 cup water)
4 ounces dark chocolate, very finely chopped, plus 4 ounces chocolate shaved with a vegetable peeler for serving
2 cups confectioners' sugar, sifted
1 vanilla bean
If you don't have a piping bag, use a gallon-sized resealable plastic bag instead: simply fill the bag with meringue about 3/4 full, then snip off one corner of the bag to create a 1/2-inch opening.
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