Coconut Lime Chocolate Glazed Donuts Recipes

BAKED COCONUT DOUGHNUTS WITH COCONUT GLAZE

Steps:

• Heat oven to 425°F. Spray mini doughnut pan with cooking spray.
• In medium bowl, mix all doughnut ingredients with spoon until blended. Spoon batter into pan, using about 1 tablespoon for each doughnut.
• Bake 6 to 8 minutes or until toothpick inserted near center comes out clean. Remove doughnuts from pan to cooling rack; cool 5 minutes.
• Meanwhile, in small bowl, mix powdered sugar, 1 tablespoon milk and 1/2 teaspoon coconut extract with whisk until smooth. In another small bowl, place 1/4 cup coconut.
• Dip tops of doughnuts in glaze, then dip in coconut. Serve warm.

GLAZED CHOCOLATE DONUTS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Spray 11 donut cups with cooking spray.
• Mix flour, sugar, cocoa powder, baking powder, baking soda, and salt together in a bowl. Beat in 3/4 cup plus 2 tablespoons milk, eggs, 2 tablespoons melted butter, and vanilla extract using an electric mixer. Beat until well blended.
• Pour batter into a zip-top bag and cut off 1 corner. Fill each donut cup about 3/4 full using the zip-top bag.
• Bake in the preheated oven until a toothpick inserted into a donut comes out clean, about 10 minutes. Allow to cool slightly, 5 to 10 minutes.
• While donuts cool, combine 1/4 cup butter, cream, milk, corn syrup, and vanilla extract in a small saucepan over medium-low heat until butter is completely melted, 2 to 3 minutes. Reduce heat to low and stir in bittersweet and semisweet chocolate until melted, 2 to 3 minutes more. Remove from heat and whisk in powdered sugar to combine. Dip each cooled donut into the glaze and let cool and set, about 15 minutes.

COCONUT GLAZED CHOCOLATE DONUTS

Steps:

• Preheat oven to 350 degrees.
• In mixing bowl combine all ingredients, and mix until smooth. Batter will be thick.
• In a donut pan, lightly spray with non-stick spray. Fill the donut cups aproximately 1/2 full. This equates to about 2 Tbsp. of batter per donut.
• Bake for approximately 8 minutes. Donut is done when the cake is touched and it springs back. Let cool in the pan for about 5 minutes before transferring to a cooling rack.
• To prepare icing, simply combine powdered sugar with milk. Stir to a thinner, glaze consistency add a few more drops of milk if necessary. Drop the donuts into the glaze and cover the entire surface. Drop into the coconut, and cover all sides. Transfer back to the rack to let dry, or eat right away. Store in airtight container at room temperature.