Crunchy Salty Sweet

On Monday, I brought you something tart, on Wednesday, something chocolatey, now today, for the third and final Valentines Day inspired sweet, I bring you something that is both tart and chocolatey!

Preheat the oven to 325 degrees. Spray your donut pan with cooking spray.

Mix together all the dry ingredients (first 6 ingredients – including the sugar, which is usually listed as a wet ingredient).

Whisk together the milk, lemon/lime juice, egg, and vanilla extract.

Now just add the wet to the dry, and mix to combine.

Once combined, add in the coconut oil until incorporated.

Pour your batter into a plastic baggie, or a piping bag if you’re fancy. Excuse the unappetizing look of this step in the process…

Snip a corner off the baggie to produce a 1-inch hole.

Pipe the batter into the donut pan.

Bake for 13 minutes, or until the donuts are fairly firm to the touch.

While baking, prepare the glaze.

Add all the ingredients to a bowl (except the heavy cream), and whisk together.

Add in enough heavy cream to loosen the glaze to your preference. I added about 2 teaspoons.

The original recipe used blood oranges, so the result was a beautiful (natural) pink glaze. Unfortunately, I only had a regular orange, so I went ahead and dropped about 5 drops of red food coloring to get my pink!

Once donuts have finished baking, remove from oven and place onto a cooling rack.

After about 5 minutes, dip each donut into the glaze.

You’ll notice the glaze is pretty thin and won’t quite cover the donut.

Dip another 2 times (a total of 3 glazes, resting about 5 minutes between dips) to get a nice opaque pink covering.

Dig in, and tell yourself it’s healthy!

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Adapted from: Heather Christo

Prep: 15 minutes, Cook: 13 minutes, Total: 28 minutes

Makes: 6 donuts

For the donuts:

• 3/4 cup flour
• 1/4 cup cocoa powder
• 1/2 cup sugar
• 1 teaspoon baking powder
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/2 cup milk (or use 1/2 cup buttermilk, and don’t add lime/lemon juice)
• 1/2 tablespoon lime/lemon juice
• 1 egg
• 1 tsp vanilla
• 1 1/2 tablespoons coconut oil, melted (or unsalted butter)

For the orange glaze:

• 1 tablespoon coconut oil, melted (or unsalted butter)
• 1 tablespoon corn syrup
• 1 1/2 cup powdered sugar
• 1/8 cup orange juice (or blood orange juice, and no food coloring needed)
• 5-8 drops of red food coloring
• 2 teaspoons heavy cream

Preheat the oven to 325 degrees. Spray your donut pan with cooking spray.

Mix together all the dry ingredients (first 6 listed).

Whisk together the wet ingredients.

Add the wet to the dry, and mix to combine. Whisk in the coconut oil until incorporated.

Pour your batter into a plastic baggie or piping bag, and snip a corner off the baggie to produce a 1-inch hole.

Pipe the batter into the donut pan.

Bake for 13 minutes, or until the donuts are fairly firm to the touch.

Add all the glaze ingredients to a bowl (except the heavy cream), and whisk together.

Add in enough heavy cream to loosen the glaze to your preference. I added about 2 teaspoons.

Add in about 5 drops of red food coloring.

Once donuts have finished baking, remove from oven and place onto a cooling rack.

Wait about 5 minutes, and then dip each donut into the glaze.

Dip another 2 times (a total of 3 glazes, resting about 5 minutes between dips) to get a nice opaque pink covering.