German chocolate mini donuts recipe

Ingredients

• 1 cup all-purpose flour, sifted
• 1⁄4 cup cocoa powder, sifted
• 2 teaspoons baking powder
• 1 teaspoon instant espresso granules
• 1⁄4 teaspoon salt
• 1 large egg
• 1⁄2 cup granulated sugar
• 1⁄4 cup buttermilk
• 1⁄2 cup whole milk
• 3 tablespoons vegetable oil
• 1 teaspoon vanilla extract

• 1⁄3 cup granulated sugar
• 5 ounces evaporated milk
• 3 tablespoons butter
• 1 large egg yolk
• 1 cup shredded coconut
• 1⁄2 cup chopped pecans
• 1⁄2 teaspoon vanilla extract

1. If using an electric donut maker, preheat according to manufacturer’s instructions. If using donut pans, preheat oven to 350°F and grease donut pans.
2. In a small bowl, sift together flour, cocoa powder, baking powder, instant espresso granules, and salt. Set aside.
3. In a medium bowl, whisk together egg and sugar. Then add buttermilk, milk, oil, and vanilla extract, mixing until thoroughly combined. Gently stir in the flour mixture, stirring until there are no lumps.
If using Mini-Donut Pans
4. Carefully fill each donut indentation 3⁄4 full. Bake for 7–9 minutes or until a toothpick inserted into a donut comes out clean. Transfer donuts to a cooling rack.
If using an Electric Mini-Donut Maker
5. Carefully fill each donut indentation 3⁄4 full. Bake according to manufacturer’s instructions or until a toothpick inserted into a donut comes out clean. Remove donuts from appliance and transfer to a cooling rack.
6. In a medium saucepan, combine sugar, evaporated milk, butter, and egg yolk. Cook over medium-low heat, stirring constantly until thickened, about 10 minutes. Remove from heat. Stir in coconut, pecans, and vanilla extract. Cool until thick enough to spread.
7. Frost the top of each donut and serve immediately. Donuts are best served fresh but can be stored in an airtight container for up to 3 days.