OK so . . . Donuts . . .

I can never decide do I say doughnuts or donuts?

I’m going with donuts because well, it looks cuter and it’s shorter so less typing for me = winning!

Sorry but that’s just how it’s gonna be my friend.

So these donuts . . .

One of the first things our girl requested as part of her birthday treat table was donuts . . . “donuts with choc-lick and lots of sprinkles please mama”

So donuts with choclick and sprinkles it is sweet girl.

Oh and if you don’t have yourself a donut baking tray never fear, you can totally make these as sweet little cupcakes instead, no excuses 😉

These donuts are light, tender and fluffy, loaded with sweet vanilla flavour and lots and lots of sprinkles. Although you can’t really see the sprinkles, they kinda melted into the donuts while they were baking but we all knew there were there and that’s what matters right?

Light, fluffy and subtly sweet vanilla donuts with a chocolate hardshell glaze that crackles as you bite into it.

Divine!

I thought I would try a little experiment and use coconut oil instead of my usual butter or Greek yogurt  in this recipe and oh my deliciousness, love!

And because these donuts are oven bakes and have coconut oil in them totally makes them healthy right? Oh you know I’m right. And the super sister say so , so it must be true!

Totally healthy, loaded with immune boosting nutritional value from the coconut oil and the rich antioxidants from the dark chocolate hardshell glaze what more could you possible want?

Now go make these donuts already! I mean if you know what’s good for you 😉

Vanilla Funfetti Donuts {Baked} with Chocolate Hardshell Glaze
Makes approx 8-10 delicious donuts

Ingredients –

1 egg – vegan friends use your fave egg replacer

3/4 cup vanilla almond milk (or milk of choice)

1 Tablespoon of coconut oil, melted and cooled

2 teaspoons of vanilla extract

1 cup plain flour – I like to use cassava flour (or Bob Red Mil’s 1:1 GF flour blend) to keep them gluten & grain free

2 teaspoons of baking powder

1 teaspoon of baking soda

1/4 cup monk fruit sweetener (or coconut sugar)

1/4 teaspoon of salt flakes

Optional – Your favourite Sprinkles –  as many or as little as you like.

For the Glaze –

1 block (or 1/2 cup) dark chocolate  – I use dairy free

1 teaspoon of coconut oil

Sprinkles, sprinkles, sprinkles for sprinkling!

Method –

1 – Preheat oven to 150’F (350’F) and have your donut (or mini muffin) trays out ready

2 – In a large bowl place egg, vanilla, milk and coconut oil then whisk to combine.

3 – Into the vanilla/egg mix sift your flour, sugar, baking powder, baking soda and salt then whisk to combine.

4 – Add sprinkles if using and gently stir to almost combine. Careful not to over mix as this can cause the colours to run and you just end up with a funky coloured donut – which still tastes delicious just looks a little . . . greenish/grey funky is all.

5 – Pour the batter evenly into your donut trays – either use a spoon,pour from a jug or transfer to a ziplock bag and snip off a corner and “pipe” the mixture in.

6 – Bake for 12-15 mins, until lightly golden and the tops spring back when lightly pressed.

7 – Allow to cool in their trays for 5-10 mins then transfer to a wire rack to cool completely.

8 – When your donuts have just about cooled its time to get our glaze on which is simply a matter of melting the chocolate and coconut oil together until smooth and all kinds of delicious looking. So go ahead and do this by your preferred method – I myself am a melt it in a bowl over a pot of simmering water kind of girl but do what you feel people, whatever works.

9 – Once your chocolate and coconut oil are all delicious and melty take one donut at a time, face plant it directly into the delicious melted chocolate, allow a little of the excess to run off before placing on a wire rack and showering with an excessive amount of sprinkles. Repeat until all donuts have been dunked and sprinkled.

10 – Allow to sit at room temperature for a few minutes to set or you can speed this process up by placing in the fridge or freezer for a few minutes. Or you could just go head and get all ooey gooey and deliciously sticky by inhaling sampling a delicious donut before they have even set.

FYI – these babies freeze (glazed or unglazed) really well and keep for a 3-5 days covered in the fridge.

Enjoy xo

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Question of the day –

What is your all time fave donut flavour?