Caramel-glazed Chocolate Donuts

If you don't like donuts, I almost don't trust you. How could you not? They're so good! I had been craving a donut all last week but i never got around to buying one. I was very very sad about that, when I realized I could just make them for myself!

And here we find ourselves. 

These donuts were so very yummy and not bad for a first time recipe if I do say so myself. Recipes like this make me feel pretty darn awesome.


Caramel-Glazed Chocolate Donuts

Yields about 30


Donuts:

2 1/2 cups flour
1 cup cocoa powder
2 tsp baking powder
1/2 tsp salt
4 eggs
1 tsp vanilla
1 1/2 cup sugar
1/3 cup almond milk
3 tbsp melted coconut oil

Vegetable oil for frying


Caramel Glaze:

1/2 cup butter substitute
1 cup light brown sugar
1/3 cup almond milk
1/4 cup cornstarch
1 tbsp vanilla
2 cups confectionery sugar


Whisk the flour, cocoa powder, baking powder, and salt together in a large bowl.

In a small bowl, whisk eggs, vanilla, sugar, almond milk, and melted coconut oil. Mix into the dry ingredients until well combined; the dough should be very thick.

Cover and put in the refrigerator for about an hour.

After your hour is up, scrape the dough out of the bowl and onto a heavily floured work surface. Flour your hands, then pinch off a piece of dough, about 1/3 the size of your fist (mine anyway, you might have big hands, who knows). 

Roll the dough into ropes 5 to 8 inches long, and about 1/2 an inch thick, and pinch the ends together to form the donut shape.

*it's very important that they are the same thickness throughout, so that they will cook evenly and won't over or under cook in one spot*

Don't worry if your donuts don't look perfect! Donuts are like people: everyone is differently shaped and sized and imperfect, but Jesus loves them all (I'm just going to go ahead and assume Jesus loves donuts, but we haven't spoken on the matter, so don't quote me on that). 

While you are forming your donuts, you might want to start getting your oil ready. Pour about 2 inches of oil into a medium heavy-bottomed sauce pan. Heat the oil to around 380 degrees, because the donuts need to fry at 375 degrees, and when the donuts initially go into the oil, the temperature will drop about 5 to 10 degrees.

Use a slotted spoon to slide the donuts into the hot oil, and fry on 375 until puffy (about 2 minutes per side).

When the donuts are done frying, transfer them to a wire rack, or a plate with a paper towel on it to absorb any excess oil.

While you continue frying your donuts, you can also start working on your {delicious} caramel glaze.

Oh by the way, I'm a mulitasker if you haven't picked up on that. Just work at whatever pace is most comfortable for you :)

In a large frying pan over medium heat, melt the butter substitute, brown sugar, almond milk, and vanilla.

Once it completely melts, let it sit on the stove for about a minute more until it starts to bubble.

In a small bowl, mix the cornstarch with 2 tbsp water until you have a pourable paste-like liquid. 

While still whisking the caramel, pour the cornstarch and water into it. Whisk until it is completely combine, and allow it to stay on the stove for a minute more.

Remove the pan from the heat and chill it for 20 to 30 minutes.

After it has cooled a bit, beat 1/2 cup of powdered sugar in at a time until it is completely combined. Make sure it isn't lumpy!

*I left the caramel in the frying pan while I beat it so it would be easier to glaze the donuts*

Wait until the donuts are cooled, and then dip them into the glaze. Set them to drip back on the wire rack. There should be enough glaze to dip each of the donuts twice. 

Now enjoy as many donuts as you want because you are amazing and you deserve it.