I know what’s going through your head right now. Well, at least some of your heads. And before you start thinking – ‘what on earth is she doing talking about chocolate doughnuts…..wait, no….Double Chocolate Toasted Coconut Doughnuts in January?!?!?! What about the New Years resolutions and the diets?!?!’ – hear me out for two minutes.
For starters, resolutions….I’m not really into them. I did set some goals of the year. Some that do, in fact, involve food. But, not the eat less carbs, cut out dessert variety. More of the culinary bucket list, fun things I really want to cook/bake this year, sort.
And diets….also not into them. Nothing against them, just not something I personally believe in for myself. I follow more of the everything in moderation mindset. Good food is one of the greatest pleasures in life. Enjoy it….in moderation.
Now, let’s talk about why Double Chocolate Toasted Coconut Doughnuts are totally January worthy! They’re baked. No frying happening here. I’m not gonna try and tell you that these doughnuts are healthy, but they’re certainly more new resolution-worthy than fried variety.
If you’ve been reading for a while, you know I have a serious love for baked doughnuts. And, if you’re new to these parts….I have a serious love for baked doughnuts. Also, moderation.
This recipe is hands down my favorite, go-to chocolate doughnut recipe. It has a little bit of a hard, crunchy exterior, reminiscent of a fried cake doughnut, with a soft, cake-y interior. The texture is really the best of both worlds. The chocolate flavor in the doughnut is on the mild side…..and this is where the chocolate glaze comes in. This glaze……oh.my.heavens. Whoa.
P.S. If you don’t already have a doughnut pan, I recommend this one from Wilton….and while you’re at it, maybe you should think about a mini doughnut pan, as well!
For the doughnuts:
For the chocolate glaze:
Preheat the oven to 325 degrees F. Coat the doughnut pan with non-stick cooking spray. Set aside.
In a large bowl, whisk flour, cocoa, baking soda and salt. In a small bowl, mix together buttermilk, sugar, egg, butter and vanilla until smooth. Add wet ingredients to the dry ingredients, and mix until smooth, and no lumps remain.
Spoon batter into a resealable plastic bag. Cut one of the corners and squeeze batter into the prepared doughnut pan about 3/4 full. Bake for 11-13 minutes, until the doughnuts spring back when lightly pressed. Remove from the oven and cool in the pan on rack for 3 minutes. Carefully turn doughnuts out directly onto rack and cool fully.
For the glaze:
While the doughnuts are baking prepare the glaze. In a small saucepan over medium heat, whisk together the butter, vanilla, corn syrup and milk. Once the butter is melted, reduce the heat to low and add the chocolate, stirring constantly until the chocolate is melted and smooth. Remove the pan from the heat and stir in the powdered sugar, mixing until it's fully dissolved and no lumps remain.
To toast the coconut, heat a large sauté pan over medium-low heat and add the shredded coconut, using a wooden spoon to move it around the pan as it begins to obtain color. Cook until golden brown. Transfer to a bowl until you're ready to use.
Once the doughnuts are completely cooled, dip them in the chocolate glaze and top with toasted coconut.
Serve immediately.
Notes:
http://thecornerkitchenblog.com/baked-double-chocolate-toasted-coconut-doughnuts/
Enjoy!
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Tagged as: baking, breakfast, brunch, chocolate, coconut, donut, doughnut
And if you're looking for a sweet treat like these delicious doughnuts while you're on vacation, consider staying at a hotel with a great in-house bakery. Indulge in delectable desserts and pastries made fresh daily by talented pastry chefs.