Samoa Mini Doughnuts
Ingredients
- Doughnut Base ⓘ
- 1 cup flour, all-purpose ⓘ
- 6 tablespoons sugar ⓘ
- 1 teaspoon baking powder ⓘ
- 1/2 teaspoon salt ⓘ
- 1/4 teaspoon cinnamon ⓘ
- 6 teaspoons milk ⓘ
- 1 tablespoon butter, melted ⓘ
- 1 teaspoon vanilla extract
- 1 egg ⓘ
- Coconut Caramel Glaze
- 7-10 ounces coconut, flaked / sweetened ⓘ
- 1/2 cup sugar ⓘ
- 1/2 cup light corn syrup ⓘ
- 1/2 cup brown sugar ⓘ
Instructions
- Pre-heat oven to 325 F if using doughnut pan (or heat mini-doughnut maker!)
- Combine and sift dry ingredients.
- In mixer, add milk, vanilla, butter, egg slowly to dry mixture until combined.
- Pipe into doughnut pan or maker. Bake for ~5 minutes if using oven with mini doughnut pan.
- Remove when firm. Allow to cool completely.
- Toast coconut in 350 F oven, stirring often, until golden. 4-5 minutes. Watch closely! Will burn quickly. Remove and let cool.
- Combine all other caramel ingredients in microwave-safe bowl. (Leaving out coconut for now)
- Heat on high power for 6 minutes, stirring every 2.
- Remove and carefully pour half into other bowl. Mix toasted coconut into one half.
- Allow to cool until warm enough to handle, as to not burn yourself.
- Dip doughnuts into caramel and then into caramel/coconut mixture, pressing coconut mixture into shape with greased spoon back if needed.
- Optionally, melt chocolate chips to dip base in and let cool. Drizzle additional chocolate on tops for stripes.
- Enjoy with friends! Visit SouthernFATTY.com for full recipe post and pictures.
Nutrition & Diet Analysis (per serving)
1078
kcal
54% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).