Chocolate Chip Coconut Baked Doughnuts

Chocolate Chip Coconut Baked Doughnuts

Recipe adapted by Paulette Le Pore Motzko from “Double Berry Doughnuts” by Bisquick Breakfast & Brunch

Copyright Feb 5th, 2013

These are the lightest, fluffiest baked doughnuts I have ever made! You can flavor this a number of ways too.

These are the lightest, fluffiest baked doughnuts I have ever made! You can flavor this a number of ways too.

2 cups Original Bisquick mix

1/4 cup granulated sugar

2/3 cup milk

2-1/2 teaspoons pure vanilla

1 egg

1/2 cup semisweet chocolate chips

Icing-

1 cup powdered sugar

4-1/2 teaspoons milk

Flaked coconut to dunk iced doughnuts in

You will need a Wilton Baked Doughnut Pan to make this recipe.

For each doughnut put about 1/4 cup batter carefully spooned into a greased Wilton Doughnut Pan.

ChocolateChipBakedDoughnutsUnicedFINALPLM

Spray doughnut pan with non stick spray. I like Emeril La Gasse’s Non Stick Canola Spray for baking, stir frying and grilling. It is awesome!

In a medium size bowl, mix Bisquick Baking Mix, 2 tablespoons of the granulated sugar, 2/3 cup milk, 2 teaspoons of the vanilla, unless you are using a concentrated baker’s vanilla, at which time you add enough to equal two teaspoons regular, and add one egg. Stir until blended, but don’t over mix.

Add in semisweet chocolate chips to the batter. You can also add any other kind of baking chips like butter scotch chips or even Ghiriadelli White Chocolate Premium Chips to the doughnut batter. I like to add some grated fresh nutmeg to the batter because it just doesn’t smell or taste like a doughnut to me without it!

Once the pan is filled with doughnut batter-should be 6 of them, bake for about 7 to 9 minutes and then immediately remove doughnuts to a cooling rack then cool completely before icing.

Icing:

Mix 2 cups powdered sugar with 4 -1/2 teaspoons milk until easily spreadable

Garnish with flaked coconut once iced

Enjoy!