Description
Enjoy a delightful homemade treat with these Samoa Doughnuts, inspired by the beloved flavor combination of sweet caramel, toasted coconut, and rich chocolate. These baked doughnuts are soft and fluffy, topped with a luscious salted caramel and coconut glaze, and finished with a drizzle of melted dark chocolate for an irresistible indulgence.
Ingredients
Scale
Doughnuts
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 3/4 cup Granulated sugar
- 1/2 teaspoon Kosher salt
- 2 tablespoons Unsalted butter (melted)
- 1 cup Buttermilk
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1 teaspoon LorAnn Princess Cake and Cookie Bakery Emulsion
Topping
- 1 cup Unsweetened coconut flakes (toasted)
- 1 cup Salted Caramel Sauce (for dipping)
- 1/2 cup Dark chocolate chips (melted)
Instructions
- Preheat the oven: Begin by setting your oven to 350°F (175°C) and lightly spray a doughnut pan with neutral oil to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and kosher salt until evenly combined.
- Combine wet ingredients: In a large measuring cup or bowl, thoroughly whisk the buttermilk, egg, vanilla extract, and melted unsalted butter until the mixture is smooth.
- Incorporate wet and dry: Gently fold the wet ingredient mixture into the dry ingredients using a spatula. Stir just until combined to avoid overmixing and keep the doughnuts tender.
- Fill the doughnut pan: Using a piping bag or spoon, evenly fill the prepared doughnut pan cavities with the batter, ensuring each doughnut gets a similar amount for uniform baking.
- Bake the doughnuts: Place the pan in the preheated oven and bake for 12-15 minutes, or until the doughnuts are golden brown and emit a fragrant aroma.
- Cool the doughnuts: Allow the baked doughnuts to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely before decorating.
- Toast coconut flakes: Spread the unsweetened coconut flakes on a baking sheet and toast under the broiler for 3-5 minutes, watching closely to prevent burning, until golden and fragrant.
- Prepare caramel sauce: Warm the salted caramel sauce and let it cool slightly for about 30 minutes to reach a perfect dipping consistency.
- Combine coconut with caramel: Mix the toasted coconut flakes into the cooled caramel sauce for a delectable glaze.
- Dip doughnuts: Dip the tops of the cooled doughnuts into the coconut caramel mixture, coating them generously.
- Drizzle chocolate: Melt the dark chocolate chips gently, then drizzle the melted chocolate over the caramel-coated doughnuts to finish.
Notes
- Using buttermilk adds a tender crumb and slight tang to the doughnuts, enhancing flavor.
- Toast coconut flakes carefully under broiler supervision to avoid burning quickly.
- For best results, use a doughnut pan to maintain shape and even cooking.
- LorAnn Princess Cake and Cookie Bakery Emulsion boosts the doughnuts’ flavor but can be substituted with an additional teaspoon of vanilla extract if unavailable.
- Allow caramel sauce to cool to prevent melting the chocolate or causing toppings to slide off.
