March 4, 2014 1 Comment
Who doesn’t like doughnuts? Because, um, I LOVE them.
When I was younger, Dunkin Donuts was a special morning treat. At 7:30 A.M., I’d crawl into my parents’ bed and innocently say, “Can we get doughnuts?” My dad or mom would then reluctantly roll out of bed, throw on some clothes, and drive over to get me a chocolate-glazed doughnut with sprinkles. Sure, on occasion I’d get a strawberry-glazed one, or a bunch of munchkins instead, but my go-to was always the tired-and-true chocolate-glazed.
I haven’t had a real doughnut in eons–mostly because of the unpronounceable ingredients hidden beneath that friendly brown sheen. Out of curiosity, I went on the Dunkin Donuts website to see what was actually in the treat I used to love. Here’s what was listed:
Donut: Enriched Unbleached Wheat Flour (Wheat Flour, Malted Barley Flour, Niacin, Iron as Ferrous Sulfate, Thiamin Mononitrate, Enzyme, Riboflavin, Folic Acid), Palm Oil, Water, Dextrose, Soybean Oil, Whey (a milk derivative), Skim Milk, Yeast, Contains less than 2% of the following: Salt, Leavening (Sodium Acid Pyrophosphate, Baking Soda), Defatted Soy Flour, Wheat Starch, Mono and Diglycerides, Sodium Stearoyl Lactylate, Cellulose Gum, Soy Lecithin, Guar Gum, Xanthan Gum, Artificial Flavor, Sodium Caseinate (a milk derivative), Enzyme, Colored with (Turmeric and Annatto Extracts, Beta Carotene), Eggs; Glaze: Sugar, Water, Maltodextrin, Contains 2% or less of: Mono and Diglycerides, Agar, Cellulose Gum, Citric Acid, Potassium Sorbate (Preservative), Artificial Flavor.
I’m sorry, but what’s iron as ferrous sulfate? Sodium stearoyl lactylate? And what does “artificial flavor” mean? I’m not even sure this doughnut is a food anymore.
If there was a Yes to Yummy Donuts, here’s what the ingredients would be instead:
Donut: Coconut flour, arrowroot powder, sweet rice flour, baking powder, baking soda, salt, honey, full-fat coconut milk, eggs, coconut oil, vanilla extract. Glaze: Dark chocolate, confectioner’s sugar, coconut milk, coconut oil, vanilla extract.
See how much smaller (and simpler) the list is? And–I promise–these doughnuts taste just as good, if not better. Forget the naysayers: these ROCK.
Ready to make these tasty babies? I hope so. Let’s get started.
Preheat the oven to 350 degrees and lightly grease a doughnut pan with coconut oil. No doughnut pan? You can make these in muffin or mini muffin tins; they just won’t be, uh, doughnuts, per say.
In a large bowl, lightly beat 2 eggs with 1/3 cup of full-fat coconut milk and 3 tablespoons of honey (or other liquid sweetener) until homogeneous, then pour in 2 teaspoons of vanilla extract and 2 tablespoons of coconut oil, melted, and whisk to combine.
In a separate bowl, sift together 1/4 cup of coconut flour, 1/4 cup of arrowroot powder, 1/4 cup of sweet rice flour (also called mochi), 1/2 teaspoon of baking powder, 1/2 teaspoon of baking soda, and a generous pinch of salt. Stir to combine.
A side note: as many of you may or may not know, I have recently adjusted how I eat, consuming less meat and not shunning grains and legumes. With my new open-minded approach, I’ve discovered sweet rice flour, which gives baked goods an excellent stretch without any weird gums or powders. In the spectrum of the starch world, rice is pretty safe, at least in my book. If you’d like to leave it out, I’d recommend replacing it with 1/4 cup of tapioca powder, which should provide some of the elasticity you’re missing; however, it won’t be the same.
Back to baking. Pour the dry ingredients into the wet ingredients and stir to combine.
Using a medium-ish-sized spoon, evenly divide the batter between the six slots in the doughnut pan. Bake until golden brown on the outside and a toothpick comes out clean somewhere towards the center, about 20 to 25 minutes.
Let cool in the pan for at least 15 minutes, then transfer to a wire rack to finish cooling while you make the chocolate glaze.
In a small saucepan over medium-low heat, melt 2 ounces of dark chocolate chips with 1 tablespoon of coconut oil. Once both are completely melted, whisk in 1/3 cup of confectioner’s sugar (I got the organic kind made with tapioca starch instead of cornstarch), 1/2 teaspoon of vanilla extract, and 2 tablespoons of coconut milk. If the glaze feels liquid-y but dries slightly when you put a bit on your finger, it’s ready; if it still feels too thick, add up to another tablespoon more of coconut milk.
Not into confectioner’s sugar? Use a liquid sweetener of choice, though I’d go for either honey or coconut nectar because they’re stickier and will help the glaze hold together better.
Remove the glaze from the heat and get your doughnuts ready. Drop each one in the center of the saucepan, swirl around to pick up as much glaze as possible, then return to the wire cooling rack. Once you’ve gotten to your last doughnut, repeat the process once more with the first doughnut. You should have two layers of glaze on each one.
Let the doughnuts sit out for at least 15 minutes so the glaze slightly hardens. Meanwhile, mash up some freeze-dried fruit and/or dried herbs for some decorations. (Do just a little, though. You don’t want to have a chocolate-and-oregano doughnut.) I used freeze-dried raspberries, parsley, pink sea salt, and coconut sugar. It’s not sprinkles, but it’s still pretty, right?
What is your favorite childhood dessert? Leave me a comment here or on Facebook and let me know!