Chocolate Coated Mini Donuts

You may or may not know that I have a thing for donuts.  I like them homemade.  And fried.  For a while, I was making donuts every Sunday – first for recipe developing, then for friends.  Anytime we have house guests, I usually fry up a batch of donuts for breakfast.  I give away as many as I can, so as not to have the temptation around the house for too long.

Not wanting to deal with all the oil, I made baked donuts.  They’re healthier, right?  Then I decided to cover them in chocolate.  So much for making them healthier.  Might as well put sprinkles on them, too.

Don’t forget that it’s day 3 of #BrunchWeek.  If you haven’t seen all the prizes that are being given away, check them out.  Here’s who else is participating today.

Brunch Beverage Recipes

Irish Cream Coffee by Sweet Remedy
{Grown-Up} Lemonade by {i love} my disorganized live

Brunch Egg Recipes

An Easy Italian Egg Recipe by Cook the Story
Asparagus Tomato Frittata by Big Bear’s Wife
Sausage and Egg Muffins by Small Wallet Big Appetite
Mennonite Gold Hash & Eggs by The Vintage Cook
Eggs Over Wilted Spinach by The Vintage Cook
Brie and Herb Omelette by Noshing With The Nolands
Hangover Breakfast Burrito by Cooking In Stilettos

Brunch Recipes for Breads, Grains, Cereals and Pancake-Type Yums

Almond Croissants by Love and Confections
Granola Pancakes by Jane’s Adventures in Dinner
Blueberry Scones with Lemon Glaze by Katie’s Cucina
Strawberry Scones by Real Housemoms
Blueberry Vanilla Muffins by Take a Bit Out of Boca

Brunch Dessert Recipes

Marcona Almond and Duck Fat Brittle by Vanilla Lemonade
Kiwi and Rose Cream Trifle by Culinary Adventures with Camilla
Banana “Ice Cream” by Amanda’s Apron

adapted from Mini Donuts

by Jessica Segarra

Chocolate Coated Mini Donuts

Chocolate Coated Mini Donuts

makes 18 mini donuts

Ingredients

1 c flour
1 tsp baking powder
¼ tsp nutmeg
⅛ tsp salt
½ egg, lightly beaten (I divided the egg after beating it)
¼ c sugar
2 Tbs sour cream
1 Tbs vegetable oil
½ tsp vanilla
⅓ c milk
8 oz. chocolate melts
Sprinkles (optional)

Instructions

  1. Preheat oven to 350 degrees. Coat a mini donut pan with non-stick spray.
  2. In a small bowl, combine the flour, baking powder, nutmeg, and salt. In a medium bowl, beat the egg and sugar with a whisk. Add the sour cream, vegetable oil, and vanilla to the egg mixture and mix until combined. Add ½ of the flour mixture and gently whisk. Add the milk and whisk until just combined. Add the rest of the flour mixture and whisk until just combined.
  3. Place batter in a piping bag with a medium tip. Pipe batter into donut wells, filling to ¾ full. Bake until a toothpick inserted in the center comes clean, about 9 minutes. Place donut pan on a wire rack, and cool for 5 minutes. Remove donuts from pan and cool completely. Coat the donut pan with non-stick spray, and pipe the rest of batter into the pan. Repeat baking process.
  4. To coat the donuts, melt the chocolate in the top of a double boiler over gently simmering water. Dip the donuts in the chocolate, coating completely. Place donuts on a baking sheet lined with waxed paper. Decorate with sprinkles (optional.) Chill donuts in the refrigerator until chocolate is set.
http://kokocooks.com/2013/05/chocolate-coated-mini-donuts/

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Sweet Comments:

  1. Lovely! I have to admit to a bit of a donut obsession too.

  2. Oh wow donuts are one of my major weaknesses!

  3. My girls are going to love these donuts. Not to mention, we are going to have fun making them. Thanks for the great recipe.

  4. These look adorable! I have a mini donut pan that I’ve never tried using, but I think that piping them in must be key… yours look so perfect. And even with the chocolate and sprinkles, they’re probably still healthier than actual fried donuts. 🙂

  5. Your donuts look so amazingly good!! Thanks for sharing!!

  6. I just got a doughnut pan for my birthday. I have had so much fun finding new recipes to try out. I have pinned this one to try.

  7. I love your chocolate coated mini recipe! A wonderful delight.

  8. Store leftover donuts in an airtight container in the refrigerator or freeze for later eating. These also make great lunchbox treats and are fantastic sliced in two and filled with natural peanut butter, sunflower seed butter, all-fruit spread, organic cream cheese or organic butter.

  9. There’s one other observation I need to make: Sometimes the doughnuts don’t raise at high as others. I don’t know why because I’m very careful when making them to keep everything the same as possible. It seems there are still many aspects to making doughnuts that still elude me.

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