Double Chocolate Yeast Doughnuts
Nutritional Info
- Servings Per Recipe: 5
- 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
View full nutritional breakdown of Double Chocolate Yeast Doughnuts calories by ingredient
Introduction
A lightly sweetened cocoa yeast dough bakes up into soft puffs, perfect for housing a filling of Chocolate Sweet Potato Frosting. A cap of stevia-sweetened dark chocolate and coconut oil makes them perfect to crust with sprinkles for a bake-sale worthy appearance A lightly sweetened cocoa yeast dough bakes up into soft puffs, perfect for housing a filling of Chocolate Sweet Potato Frosting. A cap of stevia-sweetened dark chocolate and coconut oil makes them perfect to crust with sprinkles for a bake-sale worthy appearanceNumber of Servings: 5
Ingredients
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1 cup white whole wheat flour
½ cup Kamut flour
1 ¼ tsp instant yeast
1 tbsp raw sugar
3 packets Pure Via Turbinado Raw Cane Sugar and Stevia blend (or 1 tbsp raw sugar)
¼ tsp salt
1 tbsp unsweetened cocoa powder
1 tbsp Homemade Ener-G Egg Replacer
½ cup warmed plain Amore Almonds + Dairy (or unsweetened almond milk)
½ tbsp camelina oil (I used Karlene’s Veg-licious Camelina Oil) or canola oil
1 tbsp vanilla
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5 tbsp Chocolate Sweet Potato Frosting, for filling
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3 oz stevia-sweetened dark chocolate
1 ½ tbsp coconut oil
Sprinkles
Tips
Chocolate Sweet Potato Frosting: http://www.yummysmells.ca/2013/08/chocolate-sweet-potato-frosting.html
Homemade Ener-G Egg Replacer: http://www.yummysmells.ca/2013/05/homemade-egg-replacer.html
Stevia-sweetened dark chocolate: https://cocopolo.com/content/70-dark-chocolate
Directions
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.