Double Glazed Sweet & Salty Donuts
This Chanukah I wanted something different, and while fried donuts are my thing, I thought I could jazz up a baked donut too.
Subscribers were surprised with everything they need to make these scrumptious treats in November's Bakers Box.
The idea to combine popcorn and chocolate came naturally to me as those are 2 of my favorite food groups. Separately, they each stand on their own, but together, well, that's when the magic happens.
These are so simple to make, and so easy to eat! It's a good thing the recipe makes so many because 1 per person is just not enough!
Sweet & Salty Donuts– November 2018 box
RECIPE Yields: 20 Sweet & Salty Donuts TIME: 45 minutes
2 cups (300g) flour
2 tsp baking powder
½ tsp salt
1 cup (200g) sugar
1 tsp vanilla sugar
½ tsp nutmeg
1 cup sour cream (or 1 ½ cup non-dairy milk)
½ cup oil
400g icing sugar
½ cup milk
250g dark chocolate
2 tsp butter or coconut oil
Pre-heat oven to 375/190.
In a large bowl, whisk together flour, baking powder, salt, nutmeg and sugars.
Add sour cream and egg and begin to whisk, gradually adding the oil and whisking until just combined.
Fill a large pastry bag or ziplock bag with the batter and cut a small hole in the corner. Pipe the batter into the donut molds, filling almost to the top.
Bake for 14 minutes until the edges are golden brown.
Let cool in pans for 5 minutes and then remove to a cooling rack. Using the bottom of a piping tip, or the cap of a water bottle, cut out the center of the donut.
Prepare the glaze. In a small saucepan on medium heat mix icing sugar and milk until all the sugar has dissolved. Lower heat to low and while donuts are still warm dip each one into the glaze, coat on both sides and place on a cooling rack to set.
Prepare the chocolate glaze. In a microwave safe bowl place the chocolate and butter/coconut oil. Heat in microwave in 15 second increments, mixing in between, until melted.
Dip the top of each donut into the melted chocolate and top with some caramel popcorn.