I’m so excited to launch a new series today: Donut o’ the Month featuring recipes by my friend, Quelcy! In addition to fancying herself a professional picnicker, Quelcy T. Kogel is a food stylist and event designer. Quelcy combines many of her interests on With The Grains, her blog about “Whole Grains, Film Grains, Wood Grains, Words & Wanderings.” You can typically find Quelcy at a local farm dinner or playing with her puppy, Julep.
Who complains when someone hands them fried dough sprinkled with powdered sugar?!?
Though I’m a grown-ass woman, my mom deserves a chance to slap me in the face. When I was a wee picky thing, she used to make homemade donuts. Yours truly had the gall to turn up her nose and complain because these odd, amorphous treats were not the recognizable rings topped with shiny glazes or powdery mounds oozing with all too brightly colored jams. How dare she call them donuts, I thought.
Fast forward to a very lucky day at Goodwill when I discovered a working, $8 donut maker – you know one of those all too specific kitchen gadgets on par with a Magic Bake oven. Now I’m cranking out donuts that would cause purists (or 6-year-olds with zero filters) to scoff.
True, these donuts are not 100%, technically donuts in the heavily fried sense of the word. However, with a proper greasing of organic butter or coconut oil, they have just enough of a fried exterior to satisfy a donut craving and appease the adult side of the brain that wants to eat wholesome foods. That pretty much sums up my food philosophy- how can I appease my sweet tooth without the tremendous guilt of disgusting ingredients?
On that note, let the donut adventures begin! I’m really excited to be joining Jojotastic to bring you a Donut o’ the Month post, and to kick it off, we’re covering everything in the rich decadence of homemade nutella!
Nutella & Coconut Donuts
- 1 1/4 cups whole-wheat pastry flour
- 1 Tablespoon unsweetened cocoa powder
- 1 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup organic cane sugar
- 3 Tablespoons packed organic, light-brown sugar
- 1/3 cup homemade Nutella
- 3 Tablespoons organic, unsalted butter, softened
- 1 large organic, cage-free egg
- 1/2 teaspoon pure vanilla extract
- 1/2 cup organic half & half (or whole milk)
- Organic coconut oil
- Homemade nutella
- Unsweetened, shredded coconut
In a mixing bowl whisk together the flour, cocoa powder, baking powder and salt. Set aside. In the bowl of a stand mixer, on medium speed, beat together the cane sugar, light-brown sugar, Nutella and butter until well blended, about 20 seconds. Stir in egg and vanilla. Working in three separate batches, alternate adding the flour mixture and the half & half, starting and stopping with the half and half. Mix and fold until just combined. Prepare donuts according to your donut maker’s instructions, using melted coconut oil to thoroughly grease the surface before adding the dough.
Alternatively… Preheat oven to 400F. Use coconut oil to grease a donut pan. Bake in preheated oven until toothpick inserted into doughnut comes out clean, about 7 – 9 minutes. Remove from oven and allow to cool 5 minutes, then run a butter knife around edges to loosen and invert onto wire rack and allow to cool completely.
Top each mini donut with a dollop of homemade nutella and a sprinkling of coconut.
photography & recipe by With The Grains for Jojotastic