Samoa Donuts Chocolate Caramel (Printer-Friendly)
Buttery Samoa donuts with dark chocolate, caramel drizzle, and toasted coconut for a delightful mix of textures and flavors.
# What You’ll Need:
→ Dry Ingredients
01 -
1 1/4 cups all-purpose flour
02 -
3 tablespoons cornstarch
03 -
1 teaspoon baking powder
04 -
1/4 teaspoon baking soda
05 -
1/4 teaspoon ground nutmeg
06 -
1/2 cup granulated sugar
07 -
1/4 teaspoon salt
→ Wet Ingredients
08 -
1/2 cup whole milk
09 -
1/2 cup sour cream
10 -
1 large egg
11 -
3 tablespoons unsalted butter, melted
12 -
1 teaspoon vanilla extract
→ Toppings
13 -
120 grams caramel candies
14 -
3 tablespoons whole milk
15 -
1 cup shredded sweetened coconut, toasted
16 -
115 grams dark chocolate melting wafers
# Steps to Follow:
01 -
Preheat oven to 350°F and lightly oil the donut pan to prevent sticking.
02 -
In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda, ground nutmeg, sugar, and salt until evenly blended.
03 -
Add milk, sour cream, egg, melted butter, and vanilla extract to the dry ingredients; mix until the batter is smooth and free of lumps.
04 -
Transfer batter into a piping bag or resealable bag with a corner cut off, then pipe the batter evenly into each donut cavity, filling approximately two-thirds full.
05 -
Bake for 9 to 10 minutes until tops are springy and a toothpick inserted comes out clean; cool donuts on a wire rack.
06 -
Melt dark chocolate wafers in short bursts in the microwave, stirring frequently; dip the bottom of each cooled donut into the chocolate and place chocolate side up on a rack to set.
07 -
Melt caramel candies with milk in the microwave, stirring until smooth; stir in salt and toasted coconut until evenly combined.
08 -
Spread the warm caramel and coconut mixture over each chocolate-coated donut; allow to set briefly before drizzling remaining melted chocolate in a zigzag pattern across the tops.
09 -
Let the topping set completely before serving or storing in an airtight container at room temperature.
# Helpful Hints:
01 -
Toast shredded coconut in a dry pan or oven for enhanced flavor and texture.
02 -
Use a piping bag to achieve uniform donut shapes.
03 -
Store cooled donuts in an airtight container for up to three days; freeze without topping for longer storage.