Making a Bounty Snowball Doughnut is a delightful way to bring some festive cheer to your kitchen! Here’s a recipe to guide you through the process:
Ingredients
For the Doughnut:
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons coconut extract
- 2 large eggs
- 4 tablespoons unsalted butter, melted
- 1/2 cup buttermilk
- Oil for frying
For the Topping:
- 1 cup white chocolate chips
- 1 cup shredded coconut
- Small pieces of Bounty chocolate bar
- Silver edible glitter (optional)
Instructions
- Make the Doughnut Batter:
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix together the eggs, melted butter, buttermilk, and coconut extract.
- Combine the wet ingredients with the dry ingredients and mix until just combined. Do not overmix.
- Shape the Doughnuts:
- On a lightly floured surface, roll out the dough to about 1/2 inch thickness.
- Use a doughnut cutter or two differently sized round cutters to cut out doughnut shapes.
- Let the cut doughnuts and doughnut holes rest for a few minutes.
- Fry the Doughnuts:
- Heat oil in a deep fryer or large pot to 375°F (190°C).
- Fry the doughnuts in batches, turning once, until golden brown on both sides.
- Remove with a slotted spoon and drain on paper towels.
- Prepare the Topping:
- Melt the white chocolate chips in a microwave-safe bowl or over a double boiler.
- Dip each doughnut into the melted white chocolate, then immediately into the shredded coconut, ensuring an even coating.
- Add Final Touches:
- Place small pieces of Bounty bar on top of each doughnut while the chocolate is still soft.
- Sprinkle with silver edible glitter for a festive touch (optional).
- Serve and Enjoy:
- Allow the doughnuts to set for a few minutes before serving.
- Enjoy your homemade Bounty Snowball Doughnuts with a cup of coffee or hot chocolate!
These doughnuts are best enjoyed fresh but can be stored in an airtight container for a day or two. Remember, the key to a good doughnut is to not overcrowd the fryer and to maintain a consistent oil temperature. Happy baking!
