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?
You can substitute Vanilla Extract for the Vanilla Bean Paste.
Preheat the oven to 425°F. Lightly grease two standard doughnut pans.
In a medium-sized mixing bowl, beat together the butter, vegetable oil, banana, and sugars until smooth.
Add the eggs, beating to combine.
Stir in the baking powder, baking soda, nutmeg, cinnamon, salt, and vanilla.
Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
Pipe the batter (using a pastry bag) into the lightly greased doughnut pans, filling the wells to about 1/4" shy of the rim.
Bake the doughnuts for 10 minutes.
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.
Combine powdered sugar, cocoa powder and RumChata in a medium-size bowl. Stir well until all powdered sugar is incorporated.
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.