I’m back making donuts, and while I usually spread melted chocolate on the top of each donut (mostly so the sprinkles have something to hang on to), I decided to use boiled honey.
The sprinkles hung on quite well, and the donut reminds me of a good old-fashioned honey-dipped donut. Cake-like with a slightly soaked, sweet outer edge.
I recommend using a generous amount of butter or oil to grease them before you add the batter, and then you’ll have an easy time removing the baked donuts. Just separate them a bit from the side with your fingers or a spoon until they loosen enough to peel them out.
This recipe is very similar to my first coconut flour donut recipe, except that I added cocoa powder to turn them into chocolate donuts. The one thing I would say varies from the original recipe is that you may want to add a bit more oil or butter to the recipe because the cocoa powder absorbs moisture in the batter, making the donut a bit drier. As it is, coconut flour soaks up a lot of moisture in a batter, so keep that in mind when you’re baking with it, and make sure to keep the batter moist. I added an extra teaspoon of oil (I use coconut oil most of the time) to the recipe – which is noted in the ingredients list.