Mini Samoa Doughnuts

Mini Samoa Doughnuts

 

Every Halloween for the last few years, I’ve tried my hand at a new doughnut recipe. I’ve struck gold in the past with flavors like Apple Cider and spiced Pumpkin, and had high hopes that these little guys – fashioned after the Girl Scout cookie classic, Samoas (also known as Caramel deLites) – would be just as yummy. Mission accomplished! The combination of sticky caramel, crunchy toasted coconut and semi-sweet chocolate was divine, if not a wee bit messy (which just means ooey-gooey delicious, right?). The recipe below makes 12-15 miniature doughnuts – perfect for a brunch treat or a morning meeting in the office. Enjoy!

Tip: Make sure that you use a slightly thickened (but still drizzly) caramel sauce rather than a caramel syrup. The thickness of the sauce helps the coconut adhere to the doughnut’s surface, preventing the whole thing from falling apart while eating.

 

MINI SAMOA DOUGHNUTS

Yields | 12-15 miniature doughnuts

Inspiration | Damn Delicious

 

For the doughnuts:

  • ¾ cup all-purpose flour
  • 1/3 cup sugar
  • 2 tbsp cornstarch
  • 1 tsp baking powder
  • ½ tsp salt
  • 1/3 cup plus 2 tablespoons milk
  • 1 tsp white vinegar
  • 1/2 tsp pure vanilla extract
  • 1 tbsp unsalted butter, melted
  • 1 large egg

For the toppings:

  • ¼ cup salted caramel
  • ½ cup unsweetened coconut flakes, toasted
  • ½ cup semi-sweet chocolate chips, melted

     

  1. Preheat oven to 425 degrees F. Coat a mini donut pan with nonstick spray.
  2. In a large bowl, combine flour, sugar, cornstarch, baking powder and salt.
  3. In a large glass measuring cup or another bowl, whisk together milk, vinegar, butter and egg. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
  4. Scoop batter evenly into donut pan. Place into oven and bake for 4-5 minutes, or until donuts are slightly browned and spring back when touched.
  5. When the donuts are done, cool for 10 minutes and dip the top into the salted caramel. Sprinkle with toasted coconut flakes and drizzle with chocolate.
  6. Allow chocolate to set before serving.

 

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