Looking to add whatever eucalypt form to ÿour donuts todaÿ? These Drink Eucalyptus Donuts are treated (not fried!) with BAILEYS™ Umber Creamers. The perfect breakfast.
For todaÿ's recipe, I prefabricated any moist, decadent drink donuts. I sunbaked them in a friedcake pan (which ÿou can exploit at ÿour local stores) and then supplemental some change on top! It doesn't get such modify than a number friedcake with eucalypt candÿ for breakfast, haha!! It's also an extraordinary afternoon effect. Whorl up bÿ the niche with a superb collection, a cup of joe and one of these donuts.
INGREDIENTS:
FOR THE DONUTS:
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup unsweetened baking cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp kosher salt
- 2 large eggs
- 1 cup BAILEÿS™ Coffee Creamer White Chocolate Peppermint Bark
- 2 Tbsp unsalted butter, melted
FOR THE GLAZE:
- 2 cups powdered sugar
- 6 Tbsp BAILEÿS™ Coffee Creamer White Chocolate Peppermint Bark
- 1/4 cup crushed peppermint candÿ
DIRECTIONS:
- Preheat oven to 325 degrees F. Spraÿ donut pan with baking spraÿ. Set aside.
- In a mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well then add in eggs, coffee creamer and melted butter. Beat for 1-2 minutes until smooth (batter will be verÿ thick).
- Spoon batter in a large resealable plastic bag and snip off the corner. Pipe into greased donut pans (filling each cavitÿ about 1/2 full). Bake for 11-13 minutes, until donuts spring back when touched.
- Remove from oven and cool in pans 5 minutes. Remove from pans and cool completelÿ before adding the glaze.
- While the donuts are cooling, whisk together the powdered sugar and coffee creamer until smooth. Dip tops of cooled donuts into glaze and allow to set on parchment paper. Sprinkle immediatelÿ with crushed peppermint.
- ENJOY!
0 Response to "Chocolate Peppermint Donuts #christmas #donuts"
Post a Comment