After dropping off youngerSon at his college dorm last week, I
Shutterbean recommends using cooking spray as the greasing agent. Normally, cooking spray gunks up a non-stick pan, at least in my house, so I dabbed olive oil on a paper towel and lubed up 3 mini-donut pans. At 12 minis per pan (don't bother taking off your shoes) that's 36 potential mini-donuts. I missed the part about a yield of 12 minis, as in only one pan's worth. I also missed greasing a few (and by few I mean most) spots here and here.
Big mistake, even with a supposed non-stick pan.
TIP ALERT! Shutterbean suggests to fill a freezer-type plastic bag (a food storage bag is too thin and might burst during the piping step) with the batter and pipe it into the molds. This is truly a great idea and one you should definitely follow.
Despite filling the molds 3/4 full each rather than 2/3 as directed, 18 molds were filled with potential donut, so it's a good thing I overdid the pan prep thing. ANOTHER TIP ALERT! Add water to the empty molds in a donut (or muffin) tin to avoid the possibility of overheating and discoloring the empty molds and burning the adjoining donuts (or muffins).
By the way, I made these donuts parve, so I substituted coconut milk mixed with vinegar for the buttermilk, and veggie oil for the butter.
I didn't bother icing or coconut-ing the donuts Yes, the donuts did taste great unadorned and yes, the toppings would have been the icing on the ... er... donuts, but since they were anything but a work of art, I didn't bother. Turned out I was right, since they were all scarfed up by late afternoon.
Chocolate Glazed Donuts (Normally) Dipped in Coconut
Slightly adapted from Shutterbean
Makes 12-18 mini-donuts (or 6 full-sized)
1 cup all-purpose unbleached flour
1/4 cup unsweetened cocoa
1/2 tsp. baking soda
1/4 tsp. table salt
1/2 cup coconut milk
1 Tbl. apple cider vinegar
1/2 cup granulated sugar
3 Tbl. vegetable oil
1 tsp. vanilla extract
2 cups confectioners’ sugar, plus more if needed
2 Tbl. coconut milk, plus more if needed
1 loosely packed cup toasted flaked coconut
Preheat oven to 325 F. Coat donut pan(s) with cooking spray.Set aside. In a small bowl stir the coconut milk with the vinegar. Set aside as well.
In a large bowl, whisk together flour, cocoa, baking soda, and salt.
|Kind of artsy-looking.|
In a small mixing bowl, whisk coconut-vinegar mixture, sugar, egg, oil and vanilla until smooth.
Add wet mixture to flour mixture and whisk just until completely combined and mostly smooth.
|I used a gravy ladle for greater control.|
Ladle batter into a large freezer plastic bag. Press out air, then seal bag.
|This is the neatest I've ever been.|
Cut off a corner and squeeze batter into prepared donut molds, about 3/4 full each.
Bake for 10 minutes for mini-donuts or 15 minutes for full-sized, or until doughnuts spring back when lightly pressed. Cool in pan on rack 5 minutes, then carefully remove donuts from baking pans onto a cooling rack (you might have to run a knife around edges). Allow to cool completely.
If you more successfully removed the donuts from the pan, combine confectioners’ sugar and and 2 tablespoons coconut milk in a small mixing bowl. Stir until consistency is thick. If too thin, add more sugar a tablespoon at a time. If too thick, stir in coconut milk a teaspoon at a time until desired thickness is reached.
Dip one side of a donut into icing and allowing excess to drip back into bowl. Place on cooling rack, icing side up; immediately sprinkle with coconut. Repeat with remaining donuts. Let icing set before serving.
Or just eat 'em plain.