Double Chocolate Yeast Doughnuts
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1 cup white whole wheat flour½ cup Kamut flour1 ¼ tsp instant yeast1 tbsp raw sugar3 packets Pure Via Turbinado Raw Cane Sugar and Stevia blend (or 1 tbsp raw sugar)¼ tsp salt1 tbsp unsweetened cocoa powder1 tbsp Homemade Ener-G Egg Replacer½ cup warmed plain Amore Almonds + Dairy (or unsweetened almond milk)½ tbsp camelina oil (I used Karlene’s Veg-licious Camelina Oil) or canola oil1 tbsp vanilla---5 tbsp Chocolate Sweet Potato Frosting, for filling---3 oz stevia-sweetened dark chocolate1 ½ tbsp coconut oilSprinkles
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 with Sweet Potato Frosting.
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For 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. Let set before enjoying
Serving Size: Makes 5
Number of Servings: 5
Recipe submitted by SparkPeople user JO_JO_BA.
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 with Sweet Potato Frosting.
---
For 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. Let set before enjoying
Serving Size: Makes 5
Number of Servings: 5
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 342.5
- Total Fat: 14.9 g
- Cholesterol: 1.0 mg
- Sodium: 54.9 mg
- Total Carbs: 51.6 g
- Dietary Fiber: 9.7 g
- Protein: 8.6 g
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