ALMOND COCONUT CHOCOLATE DONUTS
Perfect baked chocolate donuts that are reminiscent of a favorite almond coconut candy bars! Breakfast couldn't be sweeter!
Provided by Tanya Schroeder
Categories Breakfast
Time 35m
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees. Spray 2 donut pans ( if you don't have 3, you will have to bake in batches) with non stick spray and set aside.
- In a bowl combine flour, cocoa powder, brown sugar, salt and baking powder.
- In a separate bowl, whisk together buttermilk and eggs. Add wet ingredients to try ingredients. Stir in espresso powder, vanilla and vegetable oil. Stirring just until combined.
- Pour donut batter into a large tiptop bag. Snip one corner and carefully each donut cavity 3/4 of the way full. Bake donuts for 12-15 minutes or until a toothpick inserted comes out clean.
- Allow donuts to sit in pan for 1 minute; carefully run out donuts onto a cooling rack. Cool donuts completely.
- To prepare the glaze, combine butter, milk, corn syrup and chocolate chips in a saucepan. Whisk over low heat until butter and chocolate have melted. Remove from heat and whisk in powdered sugar.
- Dip each donut top into the glaze, remove and set donuts on a cooking rack. Repeat with remaining donuts. Sprinkle each donut with coconut and chopped almonds before glaze has set.
Nutrition Facts : Calories 259 calories, Carbohydrate 38 grams carbohydrates, Cholesterol 31 milligrams cholesterol, Fat 11 grams fat, Fiber 2 grams fiber, Protein 4 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1 donut, Sodium 175 grams sodium, Sugar 26 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
BAKED COCONUT DONUTS
Here you get a melt-in-your-mouth-soft, baked cake donut covered with a sweet glaze and they are finished with finely shredded coconut (toasted or not). And you'll find plenty of coconut flavor through every layer. One dreamy donut!
Provided by Jaclyn
Categories Dessert
Time 34m
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees.
- In a mixing bowl whisk together flour, baking powder and salt for 20 seconds, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment blend together butter and sugar then mix in vegetable oil.
- Mix in one egg then mix in second egg, coconut extract, and vanilla extract.
- Add in 1/3 of the flour mixture then mix on low until combined, mix in 1/2 of the coconut milk and the lemon juice.
- Mix in another 1/3 of the flour mixture followed by remaining 1/2 of the coconut milk. Mix in last 1/3 of the flour, fold batter with a rubber spatula to ensure it's evenly incorporated.
- Spray donut pans with non-stick baking spray. Transfer batter to a gallon size resealable bag.
- Cut a small corner from bag and pipe batter into donut pans, coming about 1/3-inch from the top.
- Bake in preheated oven until donuts are set, about 8 - 11 minutes. Let cool in pan for about 3 minutes then invert onto a wire rack to cool.
- For the glaze, in a medium mixing bowl whisk together powdered sugar, milk, butter and coconut extract until smooth.
- Place coconut in a bowl. Dip cooled donuts in glaze then let excess run off and dip glazed portion in coconut.
- Return to wire rack to let glaze set. Store donuts in an airtight container at room temperature.
- Recipe source: Cooking Classy
Nutrition Facts : Calories 242 kcal, Carbohydrate 32 g, Protein 2 g, Fat 11 g, SaturatedFat 8 g, Cholesterol 32 mg, Sodium 127 mg, Sugar 17 g, ServingSize 1 serving
BAKED CAKE DONUTS
While cake donuts are traditionally fried, they're just as delicious baked in the oven, with far less cleanup. Toss in powdered sugar or finish with a simple glaze and sprinkles or toasted coconut -- you can't go wrong!
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h5m
Yield Makes 12
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees. Lightly brush two standard donut pans with butter. In a medium bowl, whisk flour, baking powder, baking soda, nutmeg, and salt; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat butter and sugars on high speed until light and fluffy, about 3 minutes. Reduce mixer speed to medium; add eggs and vanilla, beating until combined, scraping down the sides of the bowl as needed. Reduce speed to low. Add flour mixture in two batches, alternating with milk, and beat just until combined.
- Transfer batter to a piping bag or a resealable plastic bag, and snip a 1/2-inch hole in one corner of bag. Divide mixture evenly between prepared pans. Bang pans several times on counter to release air bubbles.
- Bake until tops of donuts spring back when lightly pressed, 12 to 14 minutes. Let cool 10 minutes, then transfer to a wire rack to cool. To decorate, see Variations below.
CHOCOLATE ALMOND BREAKFAST DONUTS
I'm showing you how to make gluten-free, grain-free, low-carb, high-protein donuts that are healthy enough to eat for breakfast, without all the guilt and shame. You might think "that sounds great, but they must taste terrible like all 'healthy' donuts," but that's the thing--they don't! They taste really good, especially if they're covered in chocolate. These donuts may be topped with melted dark chocolate and garnished with toasted coconut, chopped almonds, or dark chocolate chips if desired.
Provided by Chef John
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Generously spray or brush a nonstick donut pan with cooking spray; set aside until needed.
- Place eggs, vegetable oil, and maple syrup into a mixing bowl and whisk thoroughly until the mixture is emulsified, light, and a little bit foamy, 3 to 4 minutes. Add almond flour, baking powder, salt, and cocoa powder; mix everything together thoroughly with a spatula until all the almond flour is incorporated and you've achieved a very thick batter.
- Transfer batter into a pastry bag, or a plastic zip-top bag with one of the corners cut off. Pipe the batter evenly into the prepared donut pan.
- Dip a finger in water and smooth the tops of the batter to even out. Tap the pan on a work surface a few times to settle the batter even more.
- Bake in the center of the preheated oven until a wooden skewer inserted into a donut comes out clean, 9 to 10 minutes. Let cool in the pan for 10 minutes before inverting onto a wire cooling rack. Cool completely before serving.
Nutrition Facts : Calories 246.1 calories, Carbohydrate 13.6 g, Cholesterol 62 mg, Fat 19.3 g, Fiber 3.3 g, Protein 7.9 g, SaturatedFat 2.4 g, Sodium 306.5 mg, Sugar 7 g
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