Yes, folks, today is National Doughnut Day. What does that mean? In short … we're eating doughnuts! And not only that, but we're going to make them! Hey, don't shudder—no scalding hot oil is required. Your kids can actually help you make these yummy snacks.
British blogger Izy Hossack of Top With Cinnamon shared her amazing recipe for baked doughnuts with us. Even more amazing—Izy is only 16 years old and produces one of our favorite baking blogs. There are two recipes for the coconut caramel. We've shared the quicker, easier version below, but you can also find the more involved version here on her website. And feel free to strip off the caramel topping and chocolate if you'd like a simpler doughnut. You could even try replacing those toppings with a sprinkling of classic cinnamon sugar. Or powdered sugar. Or just the chocolate with a few well-placed sprinkles … the combinations are endless.
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Ingredients
Baked Doughnut
1 cup flour
3/4 teaspoon active dry yeast
3/4 teaspoon baking powder
1/4 teaspoon salt
pinch of baking soda
1/4 cup (2 ounces) butter
6 tablespoons sugar
1 small egg
1/2 teaspoon vanilla extract
1 tablespoon yogurt
1/4 cup milk
Caramel Coconut Topping
6 ounces soft caramels
1 to 2 tablespoons milk
1/4 desiccated coconut
3.5 ounces dark chocolate
Directions
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Stir together the flour, yeast, baking powder, salt and baking soda in a small bowl and set aside.
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Preheat your oven to 350 degrees and grease a mini doughnut pan (or learn how to make your own here).
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In a medium bowl, cream together the butter and sugar. Then beat in the egg, vanilla and yogurt.
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Stir in 1/3 of the flour mixture, then mix in half the milk. Repeat this until you've added all of the flour mixture and the milk.
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Pipe the mixture into the prepared doughnut pan and leave to rest for 5 minutes while you put everything away.
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Bake the doughnut for 10 to 15 minutes until puffy and golden brown. (If you're using a larger donut pan, you'll need to cook them a little longer.) Remove the doughnuts from the pan after 5 minutes, and put them on a cooling rack.
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When the doughnuts are done baking, reset the oven to 300 degrees.
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Put the unwrapped caramels and milk in a small sauce pan and heat gently while stirring until the caramels have completely melted. Alternatively you can melt them in the microwave in a microwave safe bowl: Heat on high for 2 minutes, remove the bowl and stir the mixture, then return to the microwave for a further 1 to 2 minutes and stir again. (You can start making the caramel while the doughnuts are still baking.)
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Spread the desiccated coconut out on a cookie sheet and toast in the oven for 5 minutes, stirring it often, until it becomes a slight golden-beige colour.
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Stir the toasted coconut into the caramel. You might have to gently reheat this mixture to keep it fluid enough for dipping, but if you work quickly, you should be fine.
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Dip the top of a doughnuts (carefully!) into the caramel topping, turn it right side up, and place on the cooling rack. Repeat until all the donut have been dipped.
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While the caramel cools, melt the chocolate. Either melt it in the microwave, in a microwave safe bowl, for about 1 minute, stirring it every 30 seconds, or put it in a heat-proof bowl, then place the bowl over a gently simmering pan of water and stir the chocolate until it's completely melted.
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Line a cookie sheet with grease-proof paper. Dip the very bottom of each donut into the chocolate and place them on the lined cookie sheet. Then take a fork and drizzle them with the remaining chocolate. Let the chocolate cool and set at room temperature, then store in an airtight container.
