Chocolate glazed toasted coconut doughnuts + a giveaway
There's a Voodoo Doughnut shop two blocks away from our place. I run by there at least five times a week. At 6AM when there isn't a line (!) and the sun isn't up to reflect off the glass and impede my ability to see trays upon trays of delicious palm oil-laden sugar bombs. Somehow I keep running, even though I want to stop. Even though I haven't eaten breakfast and the thought of getting a yeasted doughnut and devouring it in the alley sounds so much better than hurrying through the convoluted city route I've got mapped out in my head.
I've started this thing where, at least once a week, I indulge myself after the concrete loop. I deserve it! I say. And so I walk in, completely out of breath, trying to figure out which pocket swallowed my cash (why do running tights have so many pockets?) (and why does Voodoo only accept cash?) and while I'm digging I order two doughnuts: one coated in cinnamon sugar and one topped with chocolate frosting. I usually get a little over halfway into each before tossing them back in the bag because not only does the overly processed sugar give me some serious jitters, I swear it penetrates my teeth in a way that can't be brushed or swished away.
So this is where I tell you that eating doughnuts isn't exactly the best thing to ingest after a 12 hour fast (or however long you go between eating dinner a post-dinner snack and first breakfast). Are doughnuts delicious? Absolutely. Nutritious? Not in the slightest. But thankfully I've kinda-sorta fixed that with a baked doughnut recipe that won't leave us feeling like we just ate 10 pixie sticks or like we need to pay a visit to that person who examines oral cavities for a living.
You're probably wondering about the + GIVEAWAY thing up top so let's get to it. Just over three years ago I started this blog and I somehow missed what some would call a 'blogiversary'. To show you how much I appreciate your kindness and constructive criticism (or sometimes not-so-constructive) and emails filled with funny .gifs, I figured there's no better way to celebrate than by giving away three packages loaded with a few of my favorite ingredients (like dark chocolate chips, coconut oil, and naturally colored sprinkles). There may also be a bottle of that 12 month aged vanilla extract tucked inside, along with two new products I'm launching later this year. Plus a doughnut pan, the best spatula in the history of spatulas, and a copy of Green Kitchen Travels because it's my favorite cookbook right now (it isn't 100% vegan, but many of the recipes are and those that aren't can easily be adapted to suit your dietary preferences).
So how do you enter? All you have to do is comment below (if you’re not a first time commenter, you’ll get two entries) (no need to let me know, I can tell if you've commented before), telling me your favorite breakfast food (and why) or what you like to do with your free time or if there's a new kitchen tool/ingredient you're crazy about. Anything, really. And because I don't like to discriminate against people and their various geographic locations, we're opening this thing to the whole goddamn world. I'll draw three winners on Tuesday 7 October and will notify them via email, so please comment with an address you check with some sort of frequency. GIVEAWAY IS CLOSED! Winners will be notified later today.
From the bottom of my guts, thank you for visiting my little expletive-filled corner of the interweb.
Notes: If you don't have coconut sugar, feel free to use regular cane sugar, sucanat, brown cane sugar, etc. Make sure the almondmilk is room temperature, as any cold ingredient will cause the coconut oil to solidify. Whatever you do, do not warm it on the stove to speed up the process - if it's too warm it will make the batter lumpy and the doughnuts won't bake properly (trust me, tried it). If you'd rather these be plain ol' chocolate glazed doughnuts, replace the toasted coconut almondmilk with Califia's original or unsweetened variety and finish with sprinkles, crushed nuts, pretzel pieces, etc. You can prepare the doughnuts in either a normal or mini size doughnut pan. This recipe will make 12 normal doughnuts, 24 mini doughnuts, or 6 normal and 12 mini. The glaze recipe makes just enough for the doughnuts, so if you're looking to give them a heavy dip, increase the powdered sugar to 3/4 cup, the cacao to 1/3 cup, and the toasted coconut almondmilk to 3-4 tablespoons.
This post is sponsored by Califia Farms. All opinions are my own (and I think Califia rules).
CHOCOLATE GLAZED TOASTED COCONUT DOUGHNUTS
1/4 cup unrefined coconut oil, melted
1/2 cup coconut sugar
1 teaspoon pure vanilla extract
1 cup Califia Farms toasted coconut almondmilk, room temperature
1 3/4 cups unbleached flour
2 1/2 teaspoons baking powder
1/2 teaspoon fine sea salt
1/4 teaspoon ground nutmeg
1/2 cup powdered cane sugar
1/4 cup cacao powder
2-3 tablespoons Califia Farms chocolate coconut almondmilk
Toasted coconut (flaked or shredded)
Preheat oven to 325˚F. Lightly spray two 6 cavity doughnut pans with oil; set aside. Line a drinking glass with a piping or ziplock bag; set aside. In a large mixing bowl, combine the oil, sugar, vanilla extract, and almondmilk; whisk thoroughly to combine then set mixture aside for 10 minutes to allow the sugar to dissolve a bit (if using brown sugar, you can skip this step). In a small mixing bowl, whisk together the flour, baking powder, salt, and nutmeg. When the wet mixture is ready, create a well in the center of the dry ingredients and pour in the wet ingredients; whisk in just until the lumps disappear (be sure not to over mix or else your doughnuts will be dense). Pour the batter into the bag and (if using a ziplock, snip the corner about 1/2" up) fill each doughnut cavity 2/3 full. You should have just enough batter to fill the two pans. Bake at 325˚F for 15-16 minutes, until golden. Remove from oven and let cool in pan for 5 minutes, then transfer to a cooling rack to cool completely.
While the doughnuts are cooling, prepare the chocolate glaze by sifting together the powdered sugar and cocoa powder. Whisk in the chocolate coconut almondmilk, 1 tablespoon at a time, until the glaze reaches the desired consistency. When doughnuts have cooled, dip into glaze then transfer to a baking sheet lined with parchment paper. Sprinkle with toasted coconut. Let the doughnuts sit until the glaze has hardened; about 1 hour. Doughnuts are best served the day of, but will keep at room temperature for up to three days, loosely covered with plastic.
Yield: 12 doughnuts