MINT CHOCOLATE DONUTS RECIPES

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MINT CHOCOLATE BAKED DONUTS - SWEETEST KITCHEN



Mint Chocolate Baked Donuts - sweetest kitchen image

These fudgy mint chocolate baked donuts have a subtle hint of mint in the white chocolate icing and are so easy to create!

Provided by Jamieanne | King Arthur Flour

Categories     Dessert

Total Time 33 minutes

Prep Time 20 minutes

Cook Time 13 minutes

Yield 12

Number Of Ingredients 17

2/3 cup Dutch-processed cocoa powder
1 3/4 cups plain flour
1 1/4 cups light brown sugar (packed)
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon espresso powder (optional)
3/4 teaspoon salt
2 large eggs (room temperature)
3/4 cup whole milk (room temperature)
2 teaspoons pure vanilla extract
2 teaspoons vinegar (white or cider)
1/2 cup unsalted butter (melted, or 1/3 cup flavorless oil)
Mint icing:
200 g white chocolate (chopped)
1/2-3/4 teaspoon peppermint extract
Green food coloring gel
75 g dark chocolate (chopped)

Steps:

  • Preheat the oven to 350F (180C). Lightly grease the wells of two donut baking pans (you can use either mini-sized (yield 22 donuts) or regular-sized (yield 12 donuts) and set aside.
  • In a large mixing bowl, whisk together the cocoa powder, flour, brown sugar, baking powder, baking soda, espresso powder and salt.
  • In a medium-sized mixing bowl, whisk together the eggs, milk, vanilla, and vinegar. You may notice some curdling of the milk, which is fine.
  • Add the wet ingredients, along with the melted butter or oil, to the dry ingredients. Stir gently with a wooden spoon until no floury bits remain; take care not to overmix or your donuts may end up a little tough.
  • Transfer batter to a piping bag and pipe the batter into the wells of the prepared donut baking pans. Fill them about 3/4 full. If you're using two mini donut pans, you'll have to bake in two batches.
  • Bake mini-sized donuts for 7-9 minutes; bake regular-sized donuts 10-13 minutes. You can do the toothpick test to check if the donuts are done, or simply lightly press on top of the donuts - if they spring back, they are done. Whatever you do, do not overbake!!
  • Remove the doughnuts from the oven, and after 30 seconds or so, loosen their edges (if needed), turn the pan upside down over a rack, and gently let the doughnuts fall onto the rack.
  • Let the donuts cool completely before dipping into the icing.
  • For the mint icing: Melt the white chocolate using your preferred method. Add 1/2 teaspoon peppermint extract, or a little more, to suit your tastes, and a couple drops of green food coloring - you'll be after a pastel-like mint green color, so add a little bit at a time, and stir after each addition, until you reach your desired color.
  • Carefully dip the cooled donuts into the melted chocolate (if you find the chocolate is a little runny and drips all over the sides of the donuts, set the chocolate aside for a little bit to thicken up). Let the chocolate icing set. You should have plenty of chocolate left to double dip the donuts, so go for a second layer and let it set before adding the dark chocolate drizzle.
  • For the dark chocolate drizzle, melt the dark chocolate using your preferred method. Transfer the melted chocolate to a piping bag and cut a small opening in the bottom then drizzle the chocolate over the donuts in a zig-zag motion (you can also just use a spoon to drizzle the chocolate). Let the donuts set once more (if you can wait), then ENJOY IMMEDIATELY!!
  • Can be stored in the refrigerator, or at room temperature; best eaten within two days.

CAMO CHOCOLATE MINT DOUGHNUTS RECIPE | COOKING CHANNEL



Camo Chocolate Mint Doughnuts Recipe | Cooking Channel image

Provided by Cooking Channel

Categories     dessert

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 10 doughnuts

Number Of Ingredients 16

Scant 1 cup buttermilk
1 large egg
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour, plus extra for rolling
1/2 cup Dutch processed cocoa powder
1/2 cup granulated sugar
Scant 1/2 teaspoon table salt
4 tablespoons unsalted butter, melted
Canola oil, liquid shortening, or vegetable oil (enough to fill a pot by 3 inches)
3 1/4 cups confectioners' sugar
1/3 cup whole milk
Scant 1/2 teaspoon mint extract
Green food coloring
1 cup semisweet chocolate chips
1/3 cup heavy cream
Scant 1/2 teaspoon mint extract (optional)

Steps:

  • For the doughnuts: Whisk the buttermilk, egg and vanilla together in a small bowl and set aside. Add the flour, cocoa powder, sugar and salt to a fine-mesh sieve and sift into the bowl of a stand mixer fitted with the paddle attachment. With the machine running on low speed, slowly begin drizzling in the melted butter until the mixture looks like a fine-textured shortbread dough. Turn off the mixer and add the buttermilk mixture to the dry ingredients, then mix on low speed just until the dough starts to ride the paddle and comes together into a ball (add a little extra flour if needed).
  • Line a baking sheet with parchment paper and set aside. Generously coat the work surface with flour and turn the dough out onto the floured surface. Dust the top of the dough with more flour, then roll the dough into a 3/4-inch thick sheet. Use a 3-inch doughnut cutter to stamp out circles from the dough. Place the circles on the prepared baking sheet and repeat rolling and cutting with the scraps; you should get about 10 donuts.
  • Line a rimmed baking sheet with paper towels. Pour the oil into a large pot set over medium-high heat; the oil should fill the pot by about 3 inches-if it doesn't, add more. Heat the oil until it reads 365 degrees F on an instant-read thermometer. Add a few doughnuts to the hot oil, taking care not to overcrowd the saucepan (otherwise the doughnuts will stick together and not cook evenly). Cook until the doughnuts are golden brown, about 45 seconds on each side. Transfer to the paper towel-lined baking sheet to drain and cool. Repeat with the remaining dough circles, making sure the temperature of the oil returns to 365 degrees F between batches.
  • For the glaze: In a medium bowl whisk together the confectioners' sugar, milk and mint extract until smooth. Pour about one-quarter of the glaze into another bowl, cover with plastic wrap and set aside. Add a few drops of green food coloring to the remaining glaze in the bowl and whisk to combine.
  • For the ganache: In a small saucepan heat the cream over medium-high heat until it comes to a boil. Turn off the heat and add the chocolate chips and mint extract to the saucepan, whisking the mixture until smooth.
  • To finish the doughnuts: To a large bowl add the green glaze, the white glaze and a few drops of the chocolate-mint ganache. Do not mix. Dip the smoothest side of the cooled doughnuts into the bowl, then gently remove and place glazed-side up on a wire rack to set before serving. Repeat with the remaining doughnuts.

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