Do you have any idea how many puns can be made about doughnuts?
There are at yeast more than you can overlook or glaze over. You probably doughnut even want to know! Ha, sorry but did I mention how for some reason my peeps have been in a punny mood recently? Especially Liv, I think she’s about to drive everyone crazy with the way she’s been cranking them out.
On a side note, I really need to just confess to you guys that I was looking at my recent recipes the other day and I realized that there’s been a serious lack of healthy-er/ish recipes going on. If you could see my face right now you’d notice the look of undeniable shame coming over it. I’m a cotton-headed-ninny-muggins-food-role-model-failure! It’s honestly not because I don’t make healthy foods. As much as my brothers try, I promise my family doesn’t actually live on cupcakes, chips, homemade snicker’s bars, and all manner of fried foods.
I do a huge amount of cooking that’s not for the blog. In fact, I probably only share about 5% of the recipes I make because I always overthink things and that usually means that I decide my healthier creations are too boring for your time and notice. I am determining right now to make some extremely healthy things to share soon. If anyone has any ideas or cravings tell me in the comments because I’m always open to suggestions.
Okay, but back to doughnuts because that’s why we’re all here, obviously. I mentioned sometime right before Mother’s Day that I was planning to make doughnuts for the occasion because they are probably my Mom’s ultimate weakness, and she’d tell you that herself. For that reason I have another confession to make regarding this subject; there was a day prior to me becoming a crazy food-making machine when we would have to buy doughnuts when the craving hit (Eh-hem…..and I may have had more than a few Krispy Kreme chocolate cream filleds growing up). I’m pretty sure there are more than a few other companies that received the benefits of our purchases over the years also, but that was before I had a deep-fryer.
There is one of our doughnut stories that was unforgettable. First let me say that along with her resolve to find the best food around, my mom has this talent for finding those unassuming hole-in-the-wall places that no one else would try based on face-value and yet they always turn out to be amazing. When we first moved to Idaho there was this one place she heard about that we decided to try on one of our first nights there. We got there just minutes after they’d closed but she could see that there were still employees behind the counter, and more importantly that they had the next morning’s doughnuts ready. I don’t think those poor dudes or any of my family will forget my mom excitedly
banging knocking on the window trying to get there attention or the terrified look they got when she did.
Oh my goodness, I’m pretty sure they thought she was a psychotic woman about to start trying to break the window glass with the nearest trash cans or something. Hey, but it ended in her victory. She got dem doh-dohs and true to her talent they ended up being the best in town even after further investigations were done. Look, we take these matters seriously, okay? Doughnut quality is no laughing matter.
With that being said, if you’ve ever wanted to try your hand at making your own then you have got to try this recipe because it’s been decided that they were the best I’ve ever made. Honestly, they aren’t very difficult and the rise time passes by pretty quickly when you’re busy making and doing “poison checks” on your filling. You know what I’m sayin’? I have complete faith that you can pull these off guys.
Come on, you know your Monday needs this so bad!
Chocolate Dipped Frosting Filled Doughnuts
No need to drive to the bakery when you can make your favorite doughnuts right at home! You're welcome/ my apologies. 😉
- 1 tablespoon active dry yeast
- 1/3 cup sugar
- 1 cup slightly warm water
- 1/2 cup coconut milk
- 1/2 teaspoon salt
- 2 1/2 cups all purpose flour
- Oil for frying
- 1/4 cup almond milk
- 1 teaspoon vanilla extract
- 2 tablespoons coconut oil melted
- 1/4 cup cocoa powder
- 2 1/2 cups organic powdered sugar
- 3 1/2 cups powdered sugar
- 1/2 cup 1 stick vegan butter, room temp
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons almond milk
In the bowl of a stand mixer fitted with beater attachment (or a large bowl), dissolve yeast in water and allow to sit for about 5 minutes until bubbly. Beat in coconut milk and sugar, and salt. Add about 2 cups flour, one cup at a time, until your dough comes together and pull away from the sides. Now switch the attachment to a dough hook and add up to 1/2 cup more flour as need until the dough is smooth and resilient. Cover bowl with a damp towel or plastic wrap and place in warm place to rise until doubled in size. (Alternatively, you can refrigerate the dough overnight.)
When dough is ready, roll it out on a lightly floured surface into a layer about 1/2 inch thick. Use a circular cookie cutter with a diameter of about 3 inches (or you can use the mouth of an inverted cup) to cut out circles. Place the doughnuts on a tray and allow them to rise for 30 to 45 minutes.
After they've been rising for close to 25 minutes, heat oil to 350 degrees F (180 C) in a deep fryer or wide pot and line a plate with paper towels. Drop doughnuts, a few at a time, gently into oil and fry on each side for about 1 minute or until golden brown. Remove with a slotted spoon and place on prepared plate.
Whisk all the ingredients together in a medium mixing bowl until completely smooth. Pour it into a shallow dish and dip the tops of doughnuts one by one and place on a parchment lined tray to dry.
Beat butter in a large mixing bowl fitted with whisk attachment until creamy. Add vanilla, salt, and powdered sugar one cup at a time. Add milk and beat until light and fluffy. Add a bit more milk or powdered sugar if needed for it to be a thick but pipe-able consistency.
Now fill a pastry bag fitted with a long narrow tip with the buttercream. Use a sharp skewer to poke holes into the sides of each doughnut then pipe the filling into holes to fill each one.
These are best served as soon as possible!