Hello Dolly! I only discovered the wonders of the famous Hello Dolly bars last Christmas, when a friend made them for our cookie exchange. I’m obsessed! They’re so good. They contain so many of my favourite ingredients in baking; coconut, pecans, chocolate…and condensed milk. You just can’t go wrong with condensed milk!
Speaking of condensed milk, the resort in Mexico had a giant vat (yes, VAT) of condensed milk as well as dulce de leche to self-serve pour over your pancakes, waffles or French toast. I only indulged in it once, on my birthday. Caramel covered French toast? Yes, please!
I’m happy to be back in the kitchen, but it was such a nice break not having to cook or clean dishes for 10 days! I’m also missing the endless amounts of fresh cut fruit and morning mimosas. We had such a good time! Obviously, we had our not-so sunny moments too, as can be expected when traveling with three small children, but for the most part everyone had fun!
Even though I did my fair share of indulging in Mexico, I’m not ready to go too healthy just yet. It is the holiday season, after all! I’ll be shamelessly jumping on the get-fit bandwagon with everyone else in January. For now, check out these donuts 😉
I love coming up with new donut flavours, so it only made sense to me that I would try to turn my favourite holiday square into donut form!
The donut is basically a chocolate chip donut, with coconut and chopped pecans mixed in. I’ve finished them off with a glaze made of – you got it – condensed milk! And some crushed graham crackers on top.
Who doesn’t want a soft, fluffy donut with a smooth glaze on Saturday morning!? Since this is the season for all sorts of decadent treats, it would only be fitting to give these donuts a go!
A holiday classic in donut form – making it perfectly acceptable for breakfast! Soft chocolate chip baked donuts with pecans, coconut and a condensed milk glaze make for a perfect weekend treat!
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1 egg
- 2 tbsp. brown sugar
- 2 tbsp. oil (neutral oil, like grapeseed or canola)
- 1 tsp pure vanilla extract
- 1/2 cup buttermilk
- 1/4 cup mini chocolate chips
- 2 tbsp chopped pecans
- 2 tbsp shredded coconut
- 1/2 cup powdered sugar
- 2–3 tbsp sweetened condensed milk
- crumbled graham crackers, for topping (1-2)
- shredded coconut, for decorating
- Preheat oven to 350 F and spray an 8-cavity donut pan with non-stick spray. In a large bowl, combine the flour, baking powder, baking soda, nutmeg and salt. In another medium sized bowl, whisk together the egg, brown sugar, oil and vanilla. Whisk in the buttermilk. Make a well in the center of the dry ingredients, and pour the wet ingredients into the middle. Using a large spoon, stir the batter until just combined. Add in the chocolate chips, pecans and coconut and stir to combine. Do not overmix!
- Either spoon the batter into the donut cavities, 3/4 full, or empty the batter into a large Ziploc bag, cut one end off and pipe the batter into the donut cavities. Or use a piping bag! I have pictures of this here.
- Bake the donuts for 8-10 minutes, or until the tops spring back when poked. Allow the donuts to cool for 5 minutes before removing them from the donut pan onto a wire rack to completely cool.
- Prepare the glaze. Combine the powdered sugar and condensed milk, adding more or less or either ingredient until you reach a fairly thick consistency. Dip each cooled donut in the glaze, and then decorate with crushed graham crackers and/or more coconut.