Happy Monday everyone!!!! Normally, I wouldn't use so many exclamation points for a Monday but today is not your ordinary Monday! Today is Cate's virtual baby shower, hosted by Zainab and Allie!
Virtual baby showers are totally a thing and they're SUPER fun. The preparations are all done secretly and it's all just so exciting! Also, Zainab and Allie picked the best theme ever! I mean, who doesn't love baking donuts?!
I hadn't pulled my donut pan out in a while prior to this, so I was definitely excited about sharing this recipe with you all today.
In honor of Girl Scout cookie season, I have for you all, the Samoa donut. A rich, buttery donut topped with a caramel-coconut glaze and dipped in semi-sweet chocolate. Literally the best donut I've made thus far.
And of course, I made them in mini form because they're just so much cuter. Also, easier to handle when you're doing all this dipping.
These went straight to the neighbors after I took pictures because I knew I wasn't going to be able to resist! They are amazing!
Yield: 30 mini donuts
Baked Mini Samoa Donuts
Ingredients:
1 cup cake flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon nutmeg
1/3 cup granulated sugar
1/4 cup milk
1/4 cup sour cream
1 large egg
2 tablespoons unsalted butter, melted
pinch of vanilla powder (or 1 and 1/2 teaspoons vanilla extract)
For the caramel glaze:
7 oz. caramel bits
3 tablespoons heavy cream
1/3 cup toasted shredded coconut
6 ounces semi-sweet chocolate chips, melted
Directions:
In a mixing bowl, whisk together cake flour, baking powder, baking soda, nutmeg, and sugar. Add milk, sour cream, egg, butter, and vanilla, and whisk together until well-combined.
Preheat oven to 350 degrees F. Spray two mini donuts pans thoroughly with non-stick cooking spray.
Using a piping bag, or a Ziploc bag with the tip cut off, pipe batter into prepared donut pan cavities. Bake for 8-9 minutes. Let cool in donut pan for 5 minutes, then invert and place on a wire rack to col completely.
Meanwhile, prepare the glaze by melting caramel bits and heavy cream in a saucepan over medium low heat. Once caramel is melted and smooth, stir in toasted coconut.
Once donuts are cooled, dip their bottoms into the melted chocolate. Set them aside on a sheet of wax paper and allow the chocolate to harden.
Once the chocolate has hardened, dip the top of the coconuts into the glaze. If the glaze has thickened, reheat to make dipping easy.
Using a Ziploc bag with a tiny tip cut off, drizzle additional melted chocolate over the donuts.
Slightly adapted from A Dash of Sanity
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