MINT DONUT RECIPES

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.

Steps:

• Preheat the oven to 375ºF.
• Spray a donut pan with non-stick spray and set aside.
• DONUTS
• MINT GLAZE