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RECIPE

BAKED MINI-DONUTS WITH CHOCOLATE GLAZE & TOASTED COCONUT FLAKES

Oh Lord, mini-deliciousness in a round form is here. If you don’t believe me, then I don’t know what to do with you, unless you just grab this recipe & you make a batch 🙂 Love love these baked donuts and will tell you soon why do I love them so much.

So when we say “donuts or doughnuts” we right away think of greasy huge donuts, which will oblige you to do at least 30 minutes of jogging, few squats or push ups to burn the sinful calories down 🙂

But you won’t feel the same way, when making these baked donuts. They are less heavy, thus less calories. I personally love these baked donuts, because of the fact, that they are not fried, but baked…sort of healthier version of donuts. And plus they are mini version, which should not lead to overeating.

ROUND DONUTS

I used a food safe grade silicon mold for donuts and I have chosen the mini donuts form.  If you use a mold, it helps to keep the nice shape. You can find non-stick mold version and either regular size donuts or mini donuts.

DOUGH

We will be using classic dough for classic donuts. Yeast, flour, butter, sugar, eggs….etc., so if you are feeling like, hey I’ll bake half of the batch and fry the other half just to see the difference. Then yes, yes, it is a superb idea to compare, if you prefer more baked donuts version of fried donuts version. So as I said, we will be using classic yeast dough for donuts.

TIPS

Time is money, they say! Well not this time. We need to take some time to let the gluten to get together, to give us a good fluffy and workable dough. We don’t want a dense or saggy dough here. Our baked donuts needs to be fluffy as an air and yummy as the fried version. So take your time slowly prepare the dough, let the dough rise for full one hour and let it prove it again for a good 30 minute to 1 hour, before baking it.

YEAST

I am using instant yeast in this recipe, but you can use also fresh yeasts or dry yeast. If you need a help how to use fresh or dry yeast,  refer here, I am explaining what is the difference in between fresh yest, dry yeast and instant yeast.

TOPPINGS

In this recipe for baked donuts, I used milk chocolate glaze and I topped the donuts with toasted coconut flakes. These donuts are not to sweet, so I wanted to add little sweetness and chocolate was the best option. I simple melted a chocolate chips and dipped the donuts in it. The chocolate glaze is very thin, but still enough chocolaty. If you would like to have thicker layer of chocolate, then once your chocolate is melted, wait few minutes, so it thickens and then dip the donuts in it. It will create thicker layer of chocolate.

Coconut flakes are toasted. I already bought it this way in the store. But if you have coconut flakes at home, you can simply toast them in the oven at 325F/177C for 10-25 minutes, until desired crunchiness.

RECIPE

BAKED MINI-DONUTS WITH CHOCOLATE GLAZE & TOASTED COCONUT FLAKES

Preparation time: 30 minutes+1 hour raising the dough+proving ⭐baking time: 15-20 minutes⭐servings: 30 mini donuts

INGREDIENTS:

• 2 1/2 cup all purpose flour
• 1 cup lukewarm milk
• 1 1/2 Tbs active yeast or 30g of fresh yeast
• 2 Tbsp sugar
• 1 tsp vanilla extract
• 3 large egg yolks
• 1/2 tsp salt
• 4 Tbsp soften butter

Chocolate Glaze

• 1 cup semi sweet chocolate chips
• 1 cup coconut flakes (toasted)

INSTRUCTIONS:

1. In a large bowl, combine active yeast with 1/4 cup lukewarm milk & 1/2 tsp of sugar.
2. Mix well and let sit covered with plastic foil for 15-20 minutes, in a warm place.
3. Once the yeast got active and doubled in size, add tot he bowl with yeast, sifted flour, 3/4 lukewarm milk,  1 1/2 tbsp of sugar, vanilla extract, salt, egg yolks and butter. Mix until well combined.
4. If you are using stand mixer use kneed hook.  Mix on low, until the dough doesn’t stick anymore. If the dough is still sticky, add little bit more butter.
5. Remove the dough from the bowl and spray inside of the bowl with oil or brush with butter, return the dough inside the bowl. Cover with plastic foil and let rise in warm place for at least 1 hour (if you have a time, let it rise up to 2 hours, donuts will be fluffier).
6. On a floured surface, roll out your dough to ¼ of an inch thick.
7. Using a cookie cutter (or jar)  cut out round pieces of dough (in the diameter of your donuts mold), with smaller cookie cutter, cut out the middle.
8. Place the cut out rounds into the donuts mold, cover the mold with a towel and leave it to prove again at room temperature for 20-30 minutes. They are ready, once they almost double in their size.
9. Bake at 375 F (190 C) for 15 – 20 minutes. Keep a close eye on them so they don’t get too brown.
10. Take the donuts mold out of the oven & let it cool down for 10 minutes. Once it’s cooled down, remove donuts and place them on cooling rack.
11. Melt the chocolate in a microwave  ( 70% power 1 minute…repeat until chocolate is melted, stir in between each session) and dip donuts in the melted chocolate, place the donuts on the cooling rack and decorate them with toasted coconut flakes.
12. Wait until the chocolate sets and enjoy it!

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