There’s a Chocolate Party going on and I’m thrilled to be a part of it! Now you may know by now how much I’m a lover of chocolate so when Roxana from Roxana’s Home Baking invited me to participate in her Chocolate Party, I couldn’t pass this up. Since you may be new to the party, there’s a small twist. The first Monday of each month there’s a secret ingredient paired with (of course)… chocolate!
Can you guess what is today’s secret ingredient?
If you guessed coconut then you’re correct!
Now don’t judge me, because what I’m about to say may come as a surprise… I’m not a fan of Samoas, never have been however, I am easily impressed when I see samoa look-a-likes such as cupcakes and bundt cakes, to name a few. So I’ve decided to make doughnuts. Something different for a change on the blog and because coconut is this month’s secret ingredient, then I’ve succeeded. Plus, my true intention was to make this for Wes. He’s been so good lately, I decided to be a “nice girlfriend” (laughing at myself) and make him something I know he’d like. And he sure did! Caught his hand in the tray full of donuts.
A few days ago, I asked on Facebook what you preferred: fried or baked doughnuts; everyone said fried and I’m glad you did. It was my first time making fried donuts, probably the first time in about 5 years since the last time I fried anything! These donuts tastes amazing naked but add the chocolate, caramel and coconut and it’s all over. They’re addicting! I must confess, I did pop a couple of these minis this morning for breakfast. Should’ve been good and had my boring fiber cereal but I couldn’t help it. I think I’ve changed my mind about Samoas.
- 3 ½ cups all-purpose flour plus 1 cup reserved for dusting
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoon ground nutmeg
- 1 teaspoon salt
- ¾ cup buttermilk
- 4 tablespoons unsalted butter, melted and cooled
- 2 eggs plus 1 yolk
- 6 cups vegetable shortening
- CHOCOLATE COATING
- 6 tablespoons unsalted butter, divided
- 1 cup milk chocolate chips
- 1 cup caramel bits or about 15 unwrapped caramels
- ½ cup milk
- 1 cup toasted coconut, divided
- Line wire racks or baking sheets with paper towels; set aside.
- In a large bowl, whisk 1 cup flour, sugar, baking powder, baking soda, nutmeg and salt; set aside.
- In a medium bowl, whisk buttermilk, butter and 2 eggs plus 1 egg yolk until just combined. Pour into the flour mixture and using a rubber spatula, mix until smooth. Add the remaining 2 ½ cups flour and continue mixing until just combined. NOTE: Dough will be very moist and tacky.
- In a large pot, heat shortening over medium-high heat to 375 degrees F.
- Dust a clean countertop with flour and using a floured rolling pin, roll dough to about a ½ -inch thick. Cut out a circle of dough using a 1-inch round cookie cutter. In the center of each cut-out circle, cut out another circle using a ½-inch round cookie cutter. Toss dough in between both hands to remove excess flour and place on paper-lined rack until all donut rounds have been cut out.
- Carefully transfer dough rings into the hot shortening using a long-armed tongs, wire skimmer or slotted spoon.
- Allow donuts to rise to the surface of the oil and fry for 10 to 15 seconds one side. Flip donuts and fry for additional 10 to 15 seconds until they have turned to a light golden brown.
- Carefully remove donuts from oil and transfer onto prepared racks to drain any excess oil. Continue until all dough rings have been fried.
- Meanwhile, prepare chocolate coating. In a small bowl, melt 3 tablespoons butter and ½ cup chocolate chips on HIGH for 30 seconds. Stir and repeat for 15 seconds if necessary. Stir again.
- Dip each cooled donuts into the melted chocolate about ¼ deep; set aside on rack chocolate-side-up until cooled. Repeat chocolate dipping for the rest of the donuts.
- Meanwhile, prepare caramel-coconut topping. In another small bowl, melt caramel and ¼ cup milk on HIGH for 30 seconds. Stir vigorously and repeat at 15 second intervals until caramel has completely melted. NOTE: If caramel is too dry, add more milk 1 teaspoon at a time until you’ve reached a creamy caramel. Mix in ½ cup toasted coconut.
- In a small shallow bowl, place the remaining ½ cup dry coconut.
- Dip the opposite of the chocolate coated side of each doughnut into the coconut-caramel. Brush off excess caramel and dip into the dried coconut.
- Repeat step 9 and drizzle straight chocolate lines across the coconut. ENJOY!
Mini Samoa Donuts was adapted from Buttermilk Doughnuts (p.66) of Cook’s Illustrated Baking Book.
Want more chocolate with coconut? See what my other amazingly talented blogger friends have for you.
- Chocolate coconut cake – Roxana’s Home Baking
- Chocolate Dipped Coconut Shortbread Cookies – Crunchy Creamy Sweet
- Chocolate and Coconut Cream Pie Cupcakes – From Gate to Plate
- Chocolate Coconut Ice Cream – Karen’s Kitchen Stories
- Easy Bird’s Nest Cookies – From Brazil To You
- Toasted Coconut Marshmallow Cups – It Bakes Me Happy
- Chocolate Coconut Joy Pudding – Cindy’s Recipes and Writings
- Double Chocolate Coconut Pudding Cookies – Life on Food
- Mini Samoa Donuts – URBAN BAKES
- Chocolate Cake and Coconut Milkshake – Diethood
Now are you ready to join the party? Here’s how…
1.) Blog about your chocolate treat. Your recipe must include the two ingredients we choose. It can be a simple no bake treat or a sophisticated layer cake, the complexity level of the recipe is totally up to you.
2.) Include a link back to the Chocolate party page. Optionally, add the Chocolate Party logo in your blog post or on your sidebar.
3.) Your recipe must be published during the current month. Please do not link old recipes, they will be deleted.
Have you made any of my recipes? I would love to see them. Snap a pic and use the #urbanbakes on your public Instagram and Twitter.