I can’t believe we are half way into this year already. It’s the month of June, which is full of celebrations! To name a few of my favorites there’s National Hug Your Cat day, National Donut Day, Juneteenth, Black Music month and of course Pride month. I recently returned from vacation at the end of May and totally overlooked National Donut Day this year.
Every year I try to celebrate and recognize Pride Month in my own unique way. In the past I have created rainbow cakes, attended drag shows, made a jacket, attended marches, etc. The colorful and creative LGBTQIA community has always served as inspiration for me. As an ally I understand the importance of representation.
Since I missed out on the opportunity to make something for National Donut Day, I thought this would be the perfect opportunity to make a new original recipe. I decided baked donuts would be best to keep those summer bodies popping. I found a way to combine two of my favorite things: donuts and decorating delight. These delicious donuts are filled with mocha flavor and covered with perfected Pride decor. I used the chromatic Kaleidoscope Dreams Sprinkle Mix from Kaleidoscope Sprinkles to take the decorating up another level as well.
Give these sensational Pride donuts a try and you’ll be filled with delight! Recipe below:
(Makes 8-10 donuts)
1 ¾ cup all purpose flour
⅓ cup unsweetened natural cocoa powder
1 ½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
½ cup granulated sugar
2 tbsp. butter, cubed and cooled
1 large egg, room temperature
¼ cup milk, scalded (I used almond)
¼ cup fresh brewed coffee
1 tsp. vanilla extract
1 ½ cup confectioners sugar
3-4 tbsp. Baileys Almande almond milk liqueur
Kaleidoscope Dream Sprinkles Mix (optional)
Wilton fondant for decorating (optional)
Wilton gel color for decoration (optional)
Preheat the oven to 350F. Lightly grease donut pans.
In a large bowl whisk together flour, cocoa powder, baking powder, baking soda, salt, and sugar. Add cubed butter using a fork or fingers to press butter into flour mixture, until combined and it resembles course sand.
In a small separate bowl mix together egg, milk, coffee and vanilla to bowl and stir until just combined.
Add wet mixture to dry mixture. Mix slowly until dough is combined, smooth and thick. Be careful not to over-mix.
Allow dough to rest for 15 to 20 minutes.
Use a piping bag or ice cream scoop to fill each donut cup about three-quarters full, making sure the center area is clear of dough. Bake donuts 10-12 minutes until they are a chocolatey brown and spring back when touched.
Let donuts completely cool to room temperature.
While donuts are baking, make the glaze. In a medium sized bowl whisk together confectioners sugar and almond liqueur until smooth and completely combined. (Glaze should be thick and coat the back of a spoon.)
Use spoon to drizzle donuts with or dip donuts into the glaze. Cover with sprinkles and fondant to decorate.
Devour and enjoy!