Double Chocolate Yeast Doughnuts
From jo_jo_ba 11 years ago
- 3 hours to make
- Serves 5
A lightly sweetened cocoa yeast dough bakes up into soft puffs, perfect for housing a filling of all-natural Chocolate Sweet Potato Frosting or Date Fudge Filling. Read more A cap of stevia-sweetened dark chocolate and coconut oil makes them perfect to crust with sprinkles for a bake-sale worthy appearance See less
Ingredients
- 1 cup white whole wheat flour shopping list
- ½ cup Kamut flour shopping list
- 1 ¼ tsp instant yeast shopping list
- 1 tbsp raw sugar shopping list
- 3 packets Pure Via Turbinado Raw Cane sugar and stevia blend (or 1 tbsp raw sugar) shopping list
- ¼ tsp salt shopping list
- 1 tbsp unsweetened cocoa powder shopping list
- 1 tbsp egg-replacer.html">Homemade Ener G Egg Replacer shopping list
- ½ cup warmed plain Amoré almonds + Dairy (or unsweetened almond milk) shopping list
- ½ tbsp camelina oil (I used Karlene’s Veg-licious Camelina oil) or canola oil shopping list
- 1 tbsp vanilla shopping list
Filling
- 5 tbsp potato-frosting.html">Chocolate sweet potato Frosting or Date Fudge Filling Date Fudge Filling">shopping list
Topping
- 3 oz stevia-sweetened dark chocolate shopping list
- 1 ½ tbsp coconut oil shopping list
- Sprinkles shopping list
How to make it
- In a bowl, whisk together the flours, yeast, sugar, Pure Via Turbinado Raw Cane Sugar and Stevia blend, salt, cocoa and egg replacer powder.
- Add the Amore Almonds + Dairy, camelina oil and vanilla and mix well to form a soft but not sticky dough.
- Knead in the bowl for 10 minutes, then cover and let rest 30 minutes.
- Flour a countertop well and turn out the rested dough, making sure to coat both sides evenly with flour.
- Roll out to ½” thick and with a greased round cookie cutter or glass cut into individual doughnuts. Re-roll scraps as necessary but note they will be slightly tougher than first-rolled ones.
- Place cut doughnuts on a parchment-lined baking sheet, cover loosely and let rest 1 hour.
- Preheat oven to 375°F.
- Bake donuts for 12 minutes.
- Immediately transfer to a wire rack and let cool completely before filling.
Topping
- Melt together the chocolate and coconut oil until smooth.
- Dip the tops of each filled doughnut into the melted chocolate and top immediately with sprinkles (if using). Let set before enjoying
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