Thursday, February 14, 2013

Almond Joy + Donut

If you don't have a donut pan in your life, you should probably get one. We had put it on our registry thinking it'd be fun to try our hand at homemade donuts. Well, tried we have. And the results are delicious. Always. Plus, they're baked. Way healthier than fried donuts, right?

This base recipe is great. From there, you can dip the donuts into any toppings. I'm still on a Nutella kick, so I decided on an almond joy variety of donut, but with Nutella instead of plain ol' chocolate. Great decision, if I do say so myself.

Almond Joy Donuts
adapted from Table for Two
6 donuts


For the Donut:
3/4 cup flour
2 tbsp corn starch
1 tsp baking powder
1/2 tsp salt
1/3 cup sugar (I cut this down to even less)
1/3 cup + 2 tbsp milk
1 1/2 tsp vinegar
1 egg, beaten
1 tbsp butter, melted

For the "Almond Joy" topping:
1/3 cup nutella
1/4 cup heavy cream
1/4 cup shredded coconut
1/4 cup sliced almonds

Preheat oven to 450 degrees. Lightly butter or grease donut pan.
In a large bowl, mix together all dry ingredients: flour, cornstarch, baking powder, salt & sugar.
In a separate bowl or large measuring cup, whisk together milk, vinegar, egg & melted butter.
Pour the egg mixture into the dry ingredients. Mix until just combined. Do not overmix, or your donuts won't be fluffy!
Transfer batter to the donut pan. I use a spoon, but a ziploc bag with a corner cut out would work well, also.
Bake for 7 minutes, or until slightly golden brown on top and the donuts spring back when touched.
Let cool for a few minutes.
While the donuts are cooling, prepare the topping. 
Mix together the nutella and heavy cream until smooth. 
Place coconut and almond together in a separate bowl.
Take each donut, dip and swirl in the nutella mix and then dip in the almond & coconut mix.
Repeat until you've reached your desired amount of topping.

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