Chocolate Glazed Donuts

Confession: I was born and raised on Shoppers Food Colossal Donuts.  And in case you were wondering…yes, I was a little Chubster.  But the Donuts…oh, the Donuts!  They’re the reason I believed…and will continue to believe to the day I die…that Krispy Kreme and Dunkin Donuts are utter crap.  Yeah, I went there.  If you weren’t privileged enough to live in the Baltimore/DC/Northern Virginia metro area, you have my deepest sympathy.

So needless to say, when I left the area for New York to go to college, then Texas, the Middle East, and now Colorado there was a void in my life.  And yes, we tried sending them through the mail, but damn if the folks behind the Shoppers bakery counters don’t use some black magic to make the donuts go stale extra fast.  Seriously…if you ever have the chance to get after these bad boys, you have a 12-hour window of freshness and then they’re just as mediocre as KK or DD.  Just trust me on this one.

So I’m NOT going to try and compete with my beloved Colossal Donuts.  Even if I still ate wheat and vegetable oil and god-only-knows-what kind if shady sh*t made them so magically delicious.  HOWEVER, I have been Jones-ing for a donut for about three months now and finally shelled out the $13.75 for a donut pan, so it was only a matter of time.

These took a little bit of experimenting with proportions and ingredients–I’ve got cupcakes and muffins down by now but donuts are a completely different venture since you have to make sure they’re sturdy enough to be baked and eaten without a support mechanism like a muffin cup or plate but without being too dry and crumbly.  I bought my first bucket of palm shortening last week, and I highly recommend it for these since it allows the finished products to stay moist without letting them go flat.  You can absolutely use butter or coconut oil instead but know that they naturally have some water in them and you’re running the risk of deflating your donuts.  I’d recommend investing in some palm shortening, anyway–it’s a great cooking fat (especially for frying!) and can be used in all kinds of baked goods.  It’s highly stable and can be used at much higher cooking heat than other kinds of oil and fat.

One last thing–this is my “Basic Donut” recipe, so you can get creative with it.  And yes, plan on lots of donuts this summer 🙂


1/2 c Coconut Flour

1/2 t Baking Soda

5 Eggs

1/2 c Palm Shortening

1/4 c Raw Honey

1 T Vanilla

1/2 c Enjoy Life Chocolate Chips or other high quality chocolate

1 T Coconut Oil


With an electric mixer, cream the shortening and honey.  With the mixer running, add one egg at a time until blended.  Add the vanilla.

Combine the coconut flour and baking soda in a separate bowl.  Add the dry mixture bit by bit to the wet ingredients until fluffy and well blended.

Spoon the batter into greased donut pan–you want to fill them to the top.

Bake at 325 degrees for 15-20 minutes, or until a toothpick inserted comes out clean.  Cool completely, then remove from the pan and frost with chocolate glaze.

For the glaze, combine chocolate chips and oil in a microwave-safe bowl.  Nuke for 30-45 seconds, then stir until completely melted and smooth.


9 responses to “Chocolate Glazed Donuts

  1. I don’t have a donut pan…so I’ve bookmarked this…for the future!! (Which may involve donut pan purchasing.)

    • You should!! Although you can try dropping big spoonfuls onto a cookie sheet and make hole-less donuts. I’m sure the baking time would be reduced, so keep an eye on them, but I might try that myself…

  2. I totally agree on the donuts from Shoppers Food Warehouse! There is a store about 13 miles from here.

  3. I live in MD and there is a Shoppers Food Warehouse 13 miles from here. SO, I completely understand!

  4. I made this. I thought that it was the best coconut flour baked good that Ive made. I did half with choc icing and half with passion fruit icing (passion fruit mixed with coconut oil and a tiny bit of glucose syrup). The passion fruit icing ones were nicer and my boyfriend agreed. While I think this donut recipe was great (maybe because I haven’t had grain in a year) I won’t be making it again because my boyfriend who eats grain aprox once a week didn’t think they were that fabulous. He said that he felt like something was off with them and that he prefers the paleo pumpkin pie filling that I make (kinda comparing apples and oranges but still). This recipe was great at fulfilling a baked good craving that I had been having for a weeks. Thanks! 🙂

    P.S I’ll still keep the recipe bookmarked because I like that it was moist and didn’t contain omega6 rich nut flour.

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