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Samoa Baked Doughnuts

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They are just so incredibly amazing, the donut is soft and fluffy, the chocolate is slightly bitter and the caramel…oh the caramel… it’s a godsend. If you have the time, I strongly recommend that you make it yourself using coconut milk, it’s completely worth it. But if you’re pressed for time, go for the easier method so you can get your samoa fix quicker.

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Ingredients

  • 1 1 130g) cup (4.6 oz / 130g) flour
  • 1 1 130g) cup (4.6 oz / 130g) flour
  • 1 1 130g) cup (4.6 oz / 130g) flour
  • 3/4 3/4 3/4 tsp active dry yeast
  • 3/4 3/4 3/4 tsp active dry yeast
  • 3/4 3/4 3/4 tsp active dry yeast
  • 3/4 3/4 3/4 tsp baking powder
  • 3/4 3/4 3/4 tsp baking powder
  • 3/4 3/4 3/4 tsp baking powder
  • 1/4 1/4 1/4 tsp salt
  • 1/4 1/4 1/4 tsp salt
  • 1/4 1/4 1/4 tsp salt
  • pinch pinch of baking soda
  • pinch pinch of baking soda
  • pinch pinch of baking soda
  • 1/4 1/4 55g) cup (2 oz / 55g) butter
  • 1/4 1/4 55g) cup (2 oz / 55g) butter
  • 1/4 1/4 55g) cup (2 oz / 55g) butter
  • 6 6 6 tbsp sugar
  • 6 6 6 tbsp sugar
  • 6 6 6 tbsp sugar
  • 1 1 1 small egg
  • 1 1 1 small egg
  • 1 1 1 small egg
  • 1/2 1/2 1/2 tsp vanilla extract
  • 1/2 1/2 1/2 tsp vanilla extract
  • 1/2 1/2 1/2 tsp vanilla extract
  • 1 1 1 tbsp yogurt
  • 1 1 1 tbsp yogurt
  • 1 1 1 tbsp yogurt
  • 1/4 1/4 1/4 cup (60 ml) milk
  • 1/4 1/4 1/4 cup (60 ml) milk
  • 1/4 1/4 1/4 cup (60 ml) milk
  • Caramel coconut topping (easy method-directions below)
  • Caramel coconut topping (easy method-directions below)
  • Caramel coconut topping (easy method-directions below)
  • 1/2 make 1/2 a batch of this coconut caramel!)
  • 1/2 make 1/2 a batch of this coconut caramel!)
  • 1/2 make 1/2 a batch of this coconut caramel!)
  • 6 6 6 oz (170g) soft caramels
  • 6 6 6 oz (170g) soft caramels
  • 6 6 6 oz (170g) soft caramels
  • 1-2 1-2 1-2 tbsp milk
  • 1-2 1-2 1-2 tbsp milk
  • 1-2 1-2 1-2 tbsp milk
  • 1/4 1/4 1/4 desiccated coconut
  • 1/4 1/4 1/4 desiccated coconut
  • 1/4 1/4 1/4 desiccated coconut
  • 3.5 3.5 3.5 oz (100g) dark chocolate
  • 3.5 3.5 3.5 oz (100g) dark chocolate
  • 3.5 3.5 3.5 oz (100g) dark chocolate

Details

Servings 12
Adapted from topwithcinnamon.com

Preparation

Step 1

1 cup (4.6 oz / 130g) flour
3/4 tsp active dry yeast
3/4 tsp baking powder
1/4 tsp salt
pinch of baking soda
1/4 cup (2 oz / 55g) butter
6 tbsp sugar
1 small egg
1/2 tsp vanilla extract
1 tbsp yogurt
1/4 cup (60 ml) milk

Stir together the flour, yeast, baking powder, salt and baking soda in a small bowl, set aside.

Preheat your oven to 350 degrees F (180 degrees C) and grease a mini donut pan (or learn how to make your own here, just make the foil donut shape about 5 cm in diameter).

In a medium bowl, cream together the butter and sugar. Then beat in the egg, vanilla and yogurt.

Stir in 1/3 of the flour mixture, then mix in half the milk. Repeat this until you’ve added all of the flour mixture and the milk.

Pipe the mixture into the prepared donut pan and leave to rest for 5 minutes while you put everything away.

Bake the donuts for 10-15 minutes until puffy and golden brown. Remove the donuts from the pan after 5 minutes, and put them on a cooling rack.

For the caramel coconut topping (easy method):
Preheat the oven to 300 degrees F (150 degrees C).

Put the unwrapped caramels and milk in a small sauce pan and heat gently whilst stirring until the caramels have completely melted (alternatively you can melt them in the microwave in a microwave safe bowl : heat on high for 2 minutes, remove the bowl and stir the mixture, then return to the microwave for a further 1 – 2 minutes and stir again).

Spread the desiccated coconut out on a cookie sheet and toast in the oven for 5 minutes, stirring it often, until it becomes a slight golden-beige colour. Stir the toasted coconut into the caramel. You might have to gently reheat this mixture to keep it fluid enough for dipping, but if you work quickly, you should be fine.

Dip the top of a donut (carefully!) into the caramel topping, turn it right side up, and place on the cooling rack (you can spoon any extra caramel on now, that’s cool with me). Repeat until all the donuts have been dipped. Whilst the caramel cools, melt the chocolate.

Either melt it in the microwave, in a microwave safe bowl, for about 1 minute, stirring it every 30 seconds; or put it in a heat proof bowl, then place the bowl over a gently simmering pan of water and stir the chocolate until it’s completely melted.

Line a cookie sheet with grease proof paper. Dip the very bottom of each donut into the chocolate and place them on the lined cookie sheet. Then take a fork and drizzle them with the remaining chocolate. Let the chocolate cool and set at room temperature, then store in an airtight container (just fyi, they’re best on the day you make them)

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