Coconut monster doughnuts
Baked chocolate chip doughnuts coated in white chocolate ganache and coconut.
Active time40 min
Cooking18 min
Total2 hResting : 1 h
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Ingredients
- 5 g unsalted butter
- 50 g double cream
- 125 ml milk
- 1 egg
- 100 g white cooking chocolate
- 225 g plain flour
- 75 ml sunflower oil
- 2 tsp baking powder
- 30 g desiccated coconut
- 24 sugar eyes
- 75 g dark chocolate chips
- 100 g caster sugar
- 1 packet of vanilla sugar
Preparation
Heat the oven to 180 °C and grease the tin. Mix flour, baking powder, sugar and vanilla sugar. Add the egg, oil and milk and whisk just until smooth. Fold in the chocolate chips.
5 g unsalted butter125 ml milk1 egg225 g plain flour75 ml sunflower oil2 tsp baking powder75 g dark chocolate chips100 g caster sugar1 packet of vanilla sugar- oven
- 12-hole doughnut tin
- mixing bowl
- whisk
- spatula
Pipe the batter into the moulds. Bake for 18 min until golden and springy.
- piping bag
- 12-hole doughnut tin
- oven
Leave in the tin for 5 min, then turn out onto a rack and cool.
- 12-hole doughnut tin
- wire rack
Finely chop the white chocolate. Bring the cream to the boil and remove from the heat. Stir in the chocolate until smooth. Cool until the ganache coats a spoon.
50 g double cream100 g white cooking chocolate- knife
- saucepan
- spoon
Dip the tops of the cold doughnuts in ganache. Sprinkle with coconut straight away and press the eyes into the soft ganache. Leave to set before serving.
30 g desiccated coconut24 sugar eyes- mixing bowl
- spoon
Allergens
- Eggs
- Gluten
- Milk
Composition to check for: Celery, Crustaceans, Fish, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration