If you have even half the sweet tooth I do then you've come to the right place my friend. As soon as I saw this donut recipe on a fellow influencers timeline I knew I just HAD to try it out and boy oh boy am I glad I did. Once I tried the base recipe I was in awe of the way they turned out, and I thought of all the ways I could jazz it up (aka thinking of all my favourite TimBit flavours!) so I started throwing in this and that and now I've made a few solid donut recipes that I just have to share with you!
Just a few quick notes before I get into what you came here for.
The original recipe uses regular whole wheat flour, but I initially started out using gluten free flour so it wasn't the ideal texture right away, My tip: if you're using gluten free flour like I do, cook the donuts just slightly less and add a few extra splashes of your choice of milk.
I also made this recipe non-dairy, so I use unsweetened original almond milk. The original recipe does use regular milk, so feel free to choose which ever you prefer!
Toppings... I totally made up my toppings so don't hold back on this one! The icing recipe I used was just something from google, but I added this and that to make it what I wanted. I've listed each suggested topping/icing recipe below.
Now to the good stuff...
THE BASE RECIPE
2 tbsp softened coconut oil
2 tbsp olive oil
1/3 cup coconut sugar
1 large egg
1/2 cup milk of your choice (recommended: unsweetened original almond milk
**Add 2-3 extra tablespoons of milk if using gluten-free flour
1 cup wholewheat flour (or gluten-free flour)
1/2 tsp nutmeg
**May substitute with cinnamon
1/2 tsp vanilla
1/4 tsp baking powder
1/4 tsp baking soda
1/8 tsp of salt
COATING
2 tbsp olive oil OR coconut oil
1/3 cup powdered sugar
2 tbsp white sugar
1/2 tsp cinnamon
DIRECTIONS
Preheat oven to 350
Mix together coconut sugar and coconut oil in a medium sized bowl until combined. Ideally this should be done using an electric mixer, but I did it by hand and it worked just fine!
Add in the egg and olive oil, beating until combined.
Add in milk, flour, nutmeg/cinnamon, vanilla, baking powder, baking soda, and salt. Mix thoroughly until you get an even mixture with a cake-like consistency. If you think your dough is a little too dry, add in a tiny bit more milk. And if you think it's not dry enough, now is the time to add a little bit more flour.
Once the mix is all ready to go, portion into a greased mini muffin tin, filling the cups all the way to the top. You should get about 18-21 donuts.
Bake for 15 minutes or 13 if using gluten-free flour.
While the donuts are baking, you can prepare your toppings so they're ready to go. You're going to need 3 small bowls. In the first bowl, pour in the olive oil. The second bowl is for the powdered sugar, and lastly, combine the cinnamon and sugar in bowl #3. Once the donuts come out of the oven, let them cool for a couple of minutes then roll them one by one in the oil, followed by either of the toppings. I like to do an even mix of the two toppings, but this is where you can do whatever you want!
These donuts are best served fresh or within the day you made them, but if you want to save some for later they can be stored a day or too. Here's the catch.. I tried to store them in a brown paper bag and they got pretty dry by day two. Keep in mind however this was the first batch which came out a little dry to begin with. The next couple batched I stored in an airtight glass container and they got a little sticky, but were still nice and moist for day 2. So I don't know what the right answer in here but I'm sure you'll figure something out! ;)
Now I'm going to share a few different recipes I decided to experiment with after I made the base recipe. Keep in mind I really just threw in the extra ingredients so you can be lenient on the amounts here. The recipes all stem from the base so they're pretty much the same with just a few tweaks here and there.
CHOCOLATE GLAZED MINI DONUTS
2 tbsp softened coconut oil
2 tbsp olive oil
1/3 cup coconut sugar
1 large egg
1/2 cup milk of your choice (recommended: unsweetened original almond milk
**Add 2-3 extra tablespoons of milk if using gluten-free flour
1 cup wholewheat flour (or gluten-free flour)
2-3 heaping tbsp cocoa powder
1/2 tsp vanilla
1/4 tsp baking powder
1/4 tsp baking soda
1/8 tsp of salt
COATING
1/4 cup milk of choice (again, I use almond milk here)
1 tsp vanilla
2 cups icing sugar
2 tbsp cocoa powder
DIRECTIONS
Preheat oven to 350
Mix together coconut sugar and coconut oil in a medium sized bowl until combined. Ideally this should be done using an electric mixer, but I did it by hand and it worked just fine!
Add in the egg and olive oil, beating until combined.
Add in milk, flour, nutmeg/cinnamon, vanilla, baking powder, baking soda, and salt. Mix thoroughly until you get an even mixture with a cake-like consistency. If you think your dough is a little too dry, add in a tiny bit more milk. And if you think it's not dry enough, now is the time to add a little bit more flour.
Once the mix is all ready to go, portion into a greased mini muffin tin, filling the cups all the way to the top. You should get about 18-21 donuts.
Bake for 15 minutes or 13 if using gluten-free flour.
While the donuts are baking, you can start to prepare your glaze. In a small saucepan on medium-low heat, begin to heat the milk and vanilla, stirring frequently. Gradually stir in the icing sugar until the mix begins to thicken. Note: the mix will still be pretty runny, but you should be able to notice it beginning to thicken slightly, and becoming more clear. Add in the cocoa powder and stir until completely combined; remove from heat. Once the donuts are cooked and have had a couple of minutes to cool, roll them one by one in the glaze and set on a cooling rack until the glaze is dry!
OPTION 2: COCONUT COATED CHOCOLATE GLAZED MINI DONUTS
Okay I'm not going to lie... this is my favourite option. The recipe is exactly the same as the chocolate glazed and all the steps are exactly the same. Once the donuts are cooked and you're ready to glaze, roll the donuts one by one in the chocolate glaze mixture, then let stand for just a few seconds. It typically works pretty well to coat about 6 donuts, then by the time you've dipped all 6 you can start rolling the first one in the coconut! Just dump a good amount of coconut shreds into a bowl, and roll the donut until completely coated. It's best to tough the donut as little as possible here to prevent the coconut from getting too chocolaty or lost in the glaze. Do this until all 6 are rolled, then move on to the next 6! From there let them stand for a few more minutes to finish hardening the glaze, and bon appetite!
BIRTHDAY CAKE MINI DONUTS
2 tbsp softened coconut oil
2 tbsp olive oil
1/3 cup coconut sugar
1 large egg
1/2 cup milk of your choice (recommended: unsweetened original almond milk
**Add 2-3 extra tablespoons of milk if using gluten-free flour
1 cup wholewheat flour (or gluten-free flour)
1/2 tsp nutmeg
**May substitute with cinnamon
2 tsp vanilla
*Use French vanilla if you can!
1/4 tsp baking powder
1/4 tsp baking soda
1/8 tsp of salt
Rainbow sprinkles
COATING
1/4 cup milk of choice
2 tsp vanilla (of French vanilla)
2 cups icing sugar
Rainbow Sprinkles
DIRECTIONS
Preheat oven to 350
Mix together coconut sugar and coconut oil in a medium sized bowl until combined. Ideally this should be done using an electric mixer, but I did it by hand and it worked just fine!
Add in the egg and olive oil, beating until combined.
Add in milk, flour, nutmeg/cinnamon, vanilla, baking powder, baking soda, and salt. Mix thoroughly until you get an even mixture with a cake-like consistency. If you think your dough is a little too dry, add in a tiny bit more milk. And if you think it's not dry enough, now is the time to add a little bit more flour.
Toss in a whole wack of rainbow sprinkles. You can use as many or as little as you'd like but I suggest adding a lot ;) They easily get lost in the batter, so just add enough that they're noticeable and the colour is seen in the mix. It also adds to the birthday cake flavour!
Once the mix is all ready to go, portion into a greased mini muffin tin, filling the cups all the way to the top. You should get about 18-21 donuts.
Bake for 15 minutes or 13 if using gluten-free flour.
While the donuts are baking, you can prepare your toppings so they're ready to go. In a small saucepan on medium-low heat, begin to heat the milk and vanilla, stirring frequently. Gradually stir in the icing sugar until the mix begins to thicken. Note: the mix will still be pretty runny, but you should be able to notice it beginning to thicken slightly, and becoming more clear. Remove from heat. Once the donuts are cooked and have had a couple of minutes to cool, roll them one by one in the glaze, then sprinkle on the sprinkles immediately after. Don't wait too long or they won't stick!
So far these recipes have been absolutely delicious, and I certainly plan on experimenting
with more flavours very soon so stay tuned for whatever I decide to try out next!
Don't forget to pair your donuts with a nice iced coffee for maximal enjoyment.
Comments