INGREDIENTS:
For the Chocolate Doughnuts:
- ¾ cup Flour
- ½ cup Sugar
- ½ cup Cocoa Powder
- ½ tsp Baking Soda
- 1 tsp Vanilla Extract
- 1 Egg
- 6 Tbsp Heavy Cream
- ¼ cup Milk
- ¼ cup Vegetable Oil
For the Chocolate Glaze:
- 1 cup Powdered Sugar
- ¼ cup Cocoa Powder
- 2-3 tbsp. Milk
- 1 drop Blue Food Coloring
For the Butternut Topping:
- 2 cups Desiccated Coconut (preferably finer)
- ¼ cup Powdered Sugar
- 4 tbsp. Melted Butter
- 2 drops Bright Orange Food Coloring
HOW TO COOK:
For the Chocolate Doughnuts:
- Preheat oven to 375F.
- Combine the flour, sugar, cocoa powder, and baking soda in a mixing bowl. Set aside.
- In a separate bowl, mix together the vanilla, egg, heavy cream, milk, and oil.
- Add the wet mixture into the dry ingredients and mix until just combined.
- Spoon or pipe the batter into a cake pop mold. Fill each half-sphere to the top.
- Once filled, cover and close the mold.
- Bake in the oven for 10 to 15 minutes, until a toothpick comes out clean.
- Set aside to cool
For the Chocolate Glaze:
- Combine all ingredients in a bowl. Glaze should have a thick consistency. (The food coloring is optional, but helps achieve the dark, almost black color of the donuts)
For the Butternut Topping:
- Add all the ingredients into a medium bowl.
- Work the mixture until well combined and al of the coconut is colored.
- Spread the mixture onto a baking sheet or flat surface and dry for 20 minutes before using.
Assembly:
- Take the cooled doughnuts and dip into the glaze.
- Fully coat the doughnuts and remove them using a fork, allowing the excess glaze to drip off.
- Place the glazed doughnuts into the coconut topping and roll until fully coated.
SOURCE: pepper.ph
IMAGE: louiecueto.com
