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Tuesday, September 28, 2021
Words & Brush Recipe Corner: Chocolate peppermint and coffee-glazed donuts
Chocolate peppermint and coffee-glazed donuts
These sweet and scrumptious donut flavors top any drive-thru donut shop varieties you’ve tasted.
Donuts tend to have a reputation as one of those no-good foods that only police officers are allowed to enjoy, with their requisite cup of coffee, during long, all-nighters. But this recipe is a game changer – the donuts are baked, not fried, made with high-fiber whole wheat flour, no added oils, and they taste as delicious as they look.
Choose from two different toppings – peppermint and coffee – or make both and serve your friends and family a gorgeous platter of homebaked goodies. My apologies to the donut drive thru, but they won’t be seeing you again – these donuts are too good, easy to make, and a whole lot less guilt-inducing.
4 cups white whole wheat flour
2/3 cup cocoa powder
4 tablespoons baking powder
1/2 teaspoon salt
2 cups sugar
1 cup brown sugar
1 tablespoon Earth Balance or butter
2 2/3 cup coconut milk
For peppermint glaze:
1 1/4 cup powdered sugar
2-3 tablespoon milk
1-2 teaspoon mint extract
1/2 cup crushed peppermint candies for sprinkling
For coffee glaze:
1 1/4 powdered sugar
1 tablespoon instant coffee granules
2-3 tablespoon hot water
1/2 cup turbinado or demerara sugar for sprinkling
Preheat oven to 400° F. Grease donut pans with Earth Balance or butter, using a paper towel to spread.
Mix dry ingredients. Add remaining ingredients gently just until incorporated.
Fill donut wells about 2/3 full and bake for 10 minutes.
Allow to cool for several minutes. Run rubber spatula around edges, and transfer to wire rack to cool completely.
While donuts are cooling, prepare glazes. In two separate medium bowls, combine powdered sugar with remaining ingredients until smooth.
When donuts are completely cool, drizzle half of them with the peppermint glaze, and then top with crushed peppermints while glaze is still soft.
Drizzle the remaining donuts with coffee glaze, and sprinkle with turbinado sugar.
Enjoy. And remember to share! They’re not completely guilt-free…
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