I think I’ve gone over this. I. HATE. FRYING. THINGS.
I will not do it. Unless it is for something very very important. Maybe. No, not doing it.
Yes, Mom, you are a lifesaver. Literately, I do not mean the candy.
You, Mom, can fry the rest of the things for us and I will stay in my room. And stuff the stuff in my mouth.
But what if… what if… WHAT IF I WANT DOUGHNUTS???!!! And you’re not home??
Guess I’ll have to live without them? No. I. Need. My. Doughnuts.
I could bake them… But I don’t have a doughnut pan. Until I saw this awesome idea. For a dang dougnut pan. And I made it. And .gifs.
These doughnuts are amazing. Just like they were fried. And covered in coconut, caramel, and chocolate. Omg…
-If you want to make doughnuts on a regular basis, I suggest you get a doughnut pan. This doughnut pan is a one time fix because you kinda have to throw out all the aluminum foil after you use it. On the bright side, no spraying/oiling the pan and no prying/scraping doughnut pieces off the bottom of the pan!
-If you lightly burn the caramel, just say it’s coffee flavored and nobody will know the difference… Not that I accidentally did it. Seriously, it tastes kinda like coffee. But sweeter and better. (I don’t actually know… I don’t drink coffee)
-Toast the coconut!!! Amazing…
-Pile on the caramel and coconut!!! And do NOT forget to sprinkle on a generous pinch of salt. Makes all the difference.
Okay, so the doughnut pan. Easy peasy…
I’m not writing anymore… Let the .gifs tell the story.
These doughnuts are amazing. Just like they were fried. And covered in coconut, caramel, and chocolate.
Mix the lemon juice and milk together and let rest for a min. The milk should have curdled.
Mix in the rest of the ingredients and pipe into doughnut pan. Bake at 375 F for 15-20 minutes.
Over medium heat, combine the sugar and honey. Swirl/swish in the pan until a nice golden. Think supermarket bread colored.
Add in the rest of the ingredients except for coconut. It will bubble and sizzle so make sure you're stirring constantly. Pour into a dish.
Toast the coconut over medium heat until golden. Mix with the caramel mixture.
Take a cooled doughnut and spoon on some caramel mixture. Sprinkle with salt. Let rest overnight or at least 2 hours.
Dip the bottom into chocolate and place onto parchment. Repeat. Drizzle on leftover chocolate. Enjoy!
Makes 12-14 small doughnuts, provided you don't eat any during assembly... I ended up with 10 left. Taking pictures makes me hungry!!