Toasted Coconut and Sea Salt Baked Doughnuts

Name: Toasted Coconut and Sea Salt Baked Doughnuts | Recipes
Total time: 24 min
Yield: 1 dozen doughnuts
Ingredients: 1/2 cup margarine (125 mL); 1/3 cup packed brown sugar (75 mL); 1/3 cup granulated sugar (75 mL); 2 eggs; 1 tsp vanilla (5 mL); 2 2/3 cups all-purpose flour (650 mL); 1 1/2 tsps baking powder (7 mL); 1/2 tsp salt (2 mL); 1/4 tsp baking soda (1 mL); 1/4 tsp ground nutmeg (optional) (1 mL); 1 cup milk (250 mL); 1 cup HERSHEY'S CHIPITS Dark Chocolate Chunks (50 mL); 1/2 cup toasted coconut chips (125 mL); 1/2 tsp sea salt flakes (2 mL)

Details

Timing
Timing
Total:
Bake:: 14 Min.
Skill Level:: Intermediate
Yields:: 1 dozen doughnuts

Get festive with these Toasted Coconut and Sea Salt Baked Doughnuts! With HERSHEY'S Cocoa, HERSHEY'S CHIPITS, and toasty coconut, it will be hard to resist.

Ingredients & Directions

Bake Time: 14 minutes
Cool Time: 10 minutes

BAKE MODE:

Prevent your screen from going dark while you bake.

Ingredients

Doughnuts:
1/2 cup

margarine (125 mL)
1/3 cup

packed brown sugar (75 mL)
1/3 cup

granulated sugar (75 mL)
2

eggs
1 tsp

vanilla (5 mL)
2 2/3 cups

all-purpose flour (650 mL)
1 1/2 tsps

baking powder (7 mL)
1/2 tsp

salt (2 mL)
1/4 tsp

baking soda (1 mL)
1/4 tsp

ground nutmeg (optional) (1 mL)
1 cup

milk (250 mL)
Toasted Coconut Topping:
1 cup

HERSHEY'S CHIPITS Dark Chocolate Chunks (50 mL)
1/2 cup

toasted coconut chips (125 mL)
1/2 tsp

sea salt flakes (2 mL)

Key Ingredients

HERSHEY'S CHIPITS Dark Chocolate Chunks, 200g bag - Front of Package

Where to Buy

Directions

Equipment Needed 

Oven & Stovetop

12-mold Doughnut Pan

Measuring Cups

(2) Mixing Bowls

Mixer

Wire Rack

Saucepan

Doughnuts: Preheat oven to 375°F (190°C). Grease 12-mold doughnut pan. Using electric mixer, beat together margarine, and brown and granulated sugars until light and fluffy. Beat in eggs one at a time; beat in vanilla.

In separate bowl, whisk together flour, baking powder, salt, baking soda, and nutmeg (if using); stir into margarine mixture alternately with milk, beginning and ending with flour mixture, until smooth. Spoon into prepared doughnut molds, filling about 3/4 full.

Bake for 14 to 16 minutes or until golden and tester comes out clean when inserted in centre. Let stand in pan on rack for 10 minutes; turn out onto rack and let cool completely.

Toasted Coconut Topping: In heatproof bowl set over hot, not simmering, water, melt half of the chocolate. Dip doughnuts in chocolate and immediately sprinkle with remaining chocolate chunks, toasted coconut and salt. Let stand until chocolate has set.