Chocolate Cayenne Donuts
The other day I started pondering what my next recipe should be.
What dessert have I been neglecting recently? I asked myself. I have been focusing more on French techniques, and I can bake a cake with my eyes closed and one hand tied behind my back.
What's good and American? Something I can pack up easily and share with all my friends? And it came to me.
About ten trains of thought and Google searches later, I discovered the perfect recipe to use as a base and I was off to the kitchen.
These mini donuts are perfection, with their cake-like texture and unexpected kick from the cayenne along the way. I love surprising people with unexpected flavor twists, but be careful, as these little buggers are not for the faint of heart--as cute and delicate as they may look!
These donuts work for two reasons: they are simple enough to be a 'basic' recipe and to use as a springboard for other donut ideas, and they are unique enough that you can brag about all their cool features and reach a wider audience. Oh, you aren't a dessert person? Well, did you know these don't have any butter, just coconut oil?! Or Oh, you're not interested in donuts? Too plain? But have you tried a donut thats SPICY before?!
Trust me, you can trick everyone you know and even those you don't into tasting these.
Two things I'm dying to try upon repeating this recipe: 1) Can the cayenne pepper be swapped out for Korean red pepper flakes to create some sort of kimchi-meets-donut fantasy world experience? I don't know. I think it could work. 2) Will these donuts hold up even if I swap out the regular flour to almond flour, or another gluten free blend? Probably. But I don't want to loose the amazing texture they already have going for them, so I need to find the right balance.
Let me know in the comments below if you try either of these or any other adaptations to the recipe!
Chocolate Cayenne Donuts
based off of the recipe by The Little Epicurean
50g unsweetened cocoa powder
1 tsp cayenne
2 tsp baking powder
1/4 tsp salt
1 1/4 cup buttermilk
40g coconut oil, melted
1) Preheat your oven to 350 degrees Fahrenheit and grease your donut pan.
2) Mix all the dry ingredients in a bowl, then whisk in the two eggs.
3) As things start coming together, add in half of the buttermilk followed by the coconut oil and remaining buttermilk. Whisk well with each addition to incorporate all of the ingredients.
4) Scoop the batter into a piping bag and pipe into the prepared pan. Tap the pan a few times to release any trapped air bubbles, then bake for 20 minutes.
5) Allow the donuts to cool a few minutes in the pan, then turn out and cool completely on a wire rack.
100g dark chocolate
20g coconut oil
1) When the donuts are cool, place the chocolate and oil in a bowl over a pan of simmering water. Stir until the chocolate has completely melted.
2) Dip the tops of the donuts one at a time then let them sit on the cooling rack to dry a bit before handling them.
**Top with sprinkles as desired!