I’m funny sometimes. I had no problem spending $100 on a new pair of heels the other day, but I didn’t want to spend $9 on a doughnut pan. I guess I have my priorities. 😉
I’ve seen so many wonderful doughnut recipes out there and I finally broke down and bought a doughnut pan so I could join in on the fun of creating my own doughnut flavor.
Since these doughnuts are the first ones I’ve made, I wanted them to be memorable. I think I nailed it with these German chocolate cake doughnuts. 🙂 These doughnuts reflect the traditional flavors of a German chocolate cake. They are a chocolate cake doughnut drizzled with caramel glaze and sprinkled with pecans and shredded coconut.
German Chocolate Cake Doughnuts Recipe
(Makes 18 doughnuts)
Ingredients for Doughnuts:
- 1/2 cup unsweetened cocoa powder
- 2 cups all-purpose flour
- 1 cup white sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs, beaten
- 3/4 cup skim milk
- 1/4 cup light sour cream
- 2 teaspoons vanilla extract
- 3 tablespoons butter, melted
Ingredients for Caramel Glaze:
- 2 tablespoons butter
- 1/4 cup dark brown sugar
- 2 tablespoons skim milk
- 1/2 cup powdered sugar
Ingredients for Topping:
- sprinkling of shredded coconut
- sprinkling of finely chopped pecan nuts
Directions for the Caramel Glaze: (Make this AFTER baking the doughnuts!)
- In a medium sauce pan, over Low heat, melt the butter
- Stir in the dark brown sugar and milk and bring it to a boil.
- Add the powdered sugar and stir it until it’s smooth.
Directions for Doughnuts:
- Preheat the oven to 350 degrees F.
- Grease a doughnut pan and set it aside.
- Sift the cocoa powder into a large bowl.
- Add the flour, sugar, baking powder, baking soda, salt and whisk all together. Set the dry ingredients aside.
- In a medium bowl, whisk together the eggs, milk, sour cream, and vanilla extract.
- Whisk in the melted butter until combined.
- Pour the wet ingredients into the dry ingredients and gently stir them together until just combined.
- Spoon the batter into the greased doughnut pan filling each well about 3/4 of the way full.
- Bake in the preheated oven for 8 to 10 minutes, or until a tester inserted comes out clean.
- Let the doughnuts cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely.
- Drizzle the warm caramel glaze over the doughnuts.
- Sprinkle the shredded coconut and finely chopped pecan nuts immediately. The glaze needs to be warm so they stick to it.
Store in an air tight container at room temperature or in a freezer friendly bag in the freezer.
Baking tip: Sift your cocoa powder. I know it’s just one more step, but trust me, it’s important. If you’ve worked with it before then you know that it is an ingredient that tends to get compacted. I’ve tried to smush lumps out when I mix it together with the wet ingredients but that really doesn’t work very well. Picture stirring hot cocoa mix into cold water. You can stir all day and never make any headway. Cake doughnut batter is a bit like a muffin batter. Over mixing it is going to mess up the result. I don’t know about you, but I don’t want to bite into a tough doughnut or worse, to find a pocket of cocoa powder.
It seems like doughnut pans come in all different sizes. I used Wilton’s Nonstick 6 Cavity Donut Pan. I find using a teaspoon is the easiest and least messy way to spoon the batter into the pan. Sure it takes a little more time, but the wells in the pan are a tricky shape, and a mess at this step will result in very odd doughnuts indeed.
While the doughnuts are cooling, I made the glaze. It should be a “drizzly” consistency. You don’t want it too thin because it may soak into the doughnut and you don’t want it thick because it won’t come off the spoon. The glaze should look opaque and it should be able to pull away from the spoon easily.
This caramel glaze is sweet and delicious. Initially I wanted to cover the entire top of the doughnut with it, but I didn’t want the doughnut to be overly sweet since it’s covered with other fun goodies. It is a breakfast treat, after all. If you’re anything like me you probably don’t mind sweetness in the morning. If the idea of caramel on the whole top sounds like the way you’d rather have your doughnuts then double the recipe for the topping and load them up. 😉
If you were wondering what else is on these highly decorated doughnuts the answer is shredded coconut and pecans just like you would find on a real German chocolate cake.
The doughnuts are so moist and chocolaty. It’s an awesome base recipe that I will definitely use it again for other chocolate doughnut creations.
If you could create a doughnut, what would you make? Go crazy…taco doughnut? (Ok, I’m channeling my husband there.) 😉
German Chocolate Cake Doughnut recipe source: Tina’s Chic Corner
Doughnut base adapted from: Sally’s Baking Addiction
Caramel glaze adapted from: Krista’s Kitchen
Here are some of my other favorite chocolate treats for the morning.