I had this recipe on deck for a while and based on my notes i think i may have made it before but forgot to take photos or make a note.
It indicates to use coconut milk, which i didn’t have. It also was much less sweet than one would expect for a donut.
Those that enjoy dark chocolate will really enjoy these – i think… aka – not me.
I recently remade the apple cinnamon donuts for a house guest and realized — check your ziplock bag corners or your end up with a weird stream.
Ingredients
Equipment
Method
- Heat oven to 325° F and grease the donut pan.
- Set a sieve over a large bowl and add the flour, cocoa powder, baking soda, and salt (I always sift when using cocoa powder).
- Sift, then fold together for even distribution.
- In a smaller bowl, whisk the coconut milk, sugar, egg, coconut oil, and vanilla until smooth.
- Add the wet ingredients to the flour mixture and mix with a whisk or wooden spoon until everything is blended. The batter will be thick.
- Spoon batter into a piping bag (or into a large resealable plastic bag with the corner cut off) and pipe into the greased doughnut pan, making sure to not overfill.
- Bake for 13 minutes, until a tester comes out clean.
- Cool the doughnuts in the pan for 3 minutes, and then carefully turn the doughnuts onto a rack to finish cooling.
- Once the donuts are completely cooled, make a glaze. This recipe originally called for a confectioners sugar type, I made a chocolate one.
- Place a rack over a piece of parchment to catch any drips.
- Dip the cooled donuts into the glaze and allow excess to drip back into the bowl.
Verdict:
For those that like things less sweet
Pretty easy and fun to make and glaze.
If you try these let me know what you think.
