Confession: I was born and raised on Shoppers Food Colossal Donuts. And in case you were wondering…yes, I was a little Chubster. But the Donuts…oh, the Donuts! They’re the reason I believed…and will continue to believe to the day I die…that Krispy Kreme and Dunkin Donuts are utter crap. Yeah, I went there. If you weren’t privileged enough to live in the Baltimore/DC/Northern Virginia metro area, you have my deepest sympathy.
So needless to say, when I left the area for New York to go to college, then Texas, the Middle East, and now Colorado there was a void in my life. And yes, we tried sending them through the mail, but damn if the folks behind the Shoppers bakery counters don’t use some black magic to make the donuts go stale extra fast. Seriously…if you ever have the chance to get after these bad boys, you have a 12-hour window of freshness and then they’re just as mediocre as KK or DD. Just trust me on this one.
So I’m NOT going to try and compete with my beloved Colossal Donuts. Even if I still ate wheat and vegetable oil and god-only-knows-what kind if shady sh*t made them so magically delicious. HOWEVER, I have been Jones-ing for a donut for about three months now and finally shelled out the $13.75 for a donut pan, so it was only a matter of time.
These took a little bit of experimenting with proportions and ingredients–I’ve got cupcakes and muffins down by now but donuts are a completely different venture since you have to make sure they’re sturdy enough to be baked and eaten without a support mechanism like a muffin cup or plate but without being too dry and crumbly. I bought my first bucket of palm shortening last week, and I highly recommend it for these since it allows the finished products to stay moist without letting them go flat. You can absolutely use butter or coconut oil instead but know that they naturally have some water in them and you’re running the risk of deflating your donuts. I’d recommend investing in some palm shortening, anyway–it’s a great cooking fat (especially for frying!) and can be used in all kinds of baked goods. It’s highly stable and can be used at much higher cooking heat than other kinds of oil and fat.
One last thing–this is my “Basic Donut” recipe, so you can get creative with it. And yes, plan on lots of donuts this summer
1/2 c Coconut Flour
1/2 t Baking Soda
1/2 c Palm Shortening
1/4 c Raw Honey
1 T Vanilla
1/2 c Enjoy Life Chocolate Chips or other high quality chocolate
1 T Coconut Oil
With an electric mixer, cream the shortening and honey. With the mixer running, add one egg at a time until blended. Add the vanilla.
Combine the coconut flour and baking soda in a separate bowl. Add the dry mixture bit by bit to the wet ingredients until fluffy and well blended.
Spoon the batter into greased donut pan–you want to fill them to the top.
Bake at 325 degrees for 15-20 minutes, or until a toothpick inserted comes out clean. Cool completely, then remove from the pan and frost with chocolate glaze.
For the glaze, combine chocolate chips and oil in a microwave-safe bowl. Nuke for 30-45 seconds, then stir until completely melted and smooth.