Chocolate RumChata Glazed Banana Doughnuts

Happy National Doughnut Day! After I baked my Raspberry Vanilla Doughnuts, I got hooked on baking doughnuts. This is very...
Lindsey Tom, Butter & Type

Happy National Doughnut Day! After I baked my Raspberry Vanilla Doughnuts, I got hooked on baking doughnuts. This is very dangerous. I've been wanting to use RumChata for a while, and since RumChata is the magical combination of horchata and rum, I figured it would work beautifully with chocolate and banana flavors. And because I hate to see a naked doughnut, I sprinkled the tops with coconut shavings. Let me tell you, it did. I'm sure you'll have just as much fun as I did making these doughnuts. Since these are a cinch to make, you have plenty of time to bake these for National Doughnut Day! What are you waiting for?

Notes

You can substitute Vanilla Extract for the Vanilla Bean Paste.

Ingredients

Banana Doughnut

  • 4  Tablespoons  Butter, room temperature
  • 1/4  Cup  Vegetable Oil
  • Banana, ripened and mashed
  • 1/2  Cup  Granulated Sugar
  • 1/3  Cup  Brown Sugar
  • large Eggs, room temperature
  • 1 1/2  Teaspoon  Baking Powder
  • 1/4  Teaspoon  Baking Soda
  • 1/2  Teaspoon  Ground Nutmeg
  • 1/2  Teaspoon  Cinnamon
  • 3/4  Teaspoons  Salt
  • 2  Teaspoons  Vanilla Bean Paste
  • 2 2/3  Cups  Unbleached Alll-Purpose Flour
  • 1  Cup  Whole Milk

Chocolate RumChata Glaze

  • 1  Cup  Powdered Sugar
  • 3  Tablespoons  Unsweetened Cocoa Powder
  • 7-8  Tablespoons  RumChata
  • 1/2  Cup  Unsweetened Coconut Flakes

Directions

Banana Doughnut

1. Preheat
Preheat the oven to 425°F. Lightly grease two standard doughnut pans.

2. Beat
In a medium-sized mixing bowl, beat together the butter, vegetable oil, banana, and sugars until smooth.

3. Eggs
Add the eggs, beating to combine.

4. Stir
Stir in the baking powder, baking soda, nutmeg, cinnamon, salt, and vanilla.

5. Alternate
Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.

6. Pipe
Pipe the batter (using a pastry bag) into the lightly greased doughnut pans, filling the wells to about 1/4" shy of the rim.

7. Bake
Bake the doughnuts for 10 minutes.

8. Cool
Remove them from the oven, and wait 5 to 7 minutes before turning them out of the pans onto a rack. Enjoy warm; or cool completely, and store airtight.

Chocolate RumChata Glaze

1. Combine
Combine powdered sugar, cocoa powder and RumChata in a medium-size bowl. Stir well until all powdered sugar is incorporated.

2. Dip
Dip doughnut tops into glaze and place on a wire cooling rack until glaze is set.

3. Sprinkle (optional)
Sprinkle the tops of the glazed doughnuts with the coconut flakes before the glaze sets on the cooling rack.

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.