Chocolate Chip Coconut Baked Doughnuts
Recipe adapted by Paulette Le Pore Motzko from “Double Berry Doughnuts” by Bisquick Breakfast & Brunch
Copyright Feb 5th, 2013
2 cups Original Bisquick mix
1/4 cup granulated sugar
2/3 cup milk
2-1/2 teaspoons pure vanilla
1/2 cup semisweet chocolate chips
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.
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.
Mix 2 cups powdered sugar with 4 -1/2 teaspoons milk until easily spreadable
Garnish with flaked coconut once iced