Chocolate Mint Chip Baked Spelt Doughnuts With Coconut

I made these this morning because...well, because.

Why does there always have to be a "because" when chubby girls eat sweet treats?

I'm chubby, and I made doughnuts for breakfast, because I like them and my family loves them.

THE. END.

And now, for the particulars.

If you too, would like to make these doughnuts, you will need

1 cup spelt flour
1/2 cup whole oat flour
2/3 cup sugar
1/3 cup unsweetened baking cocoa
1/8 teaspoon salt
2 eggs
1 tsp. almond extract
1 cup almond milk(use less if you want a more dense doughnut)
2 Tbsp. melted butter or coconut oil
1/4 cup chopped chocolate mints(Andes, Nestle Delight-Fulls for example)

For Glaze

1 Tbsp. melted butter(or coconut oil)
3 or 4 Tbsp. chopped chocolate mints(Andes or Nestle Delight-Fuls for example)
1 or 2 Tbsp. powdered sugar
dash or so almond milk if necessary

AND

Finely shredded unsweetened coconut(sometimes called macaroon coconut) for sprinkling


TO MAKE

All you do is mix up the doughnut ingredients(I've tried various methods but they all seem to come out the same so I usually just dump the wet into the dry then mix) and pour into a greased 6 cavity doughnut pan. I use the Norpro Twist pan, but the new Wilton twist pan looks like it would work just fine too.

Then bake at 325 degrees for about 15 minutes. Doughnuts are done when toothpick inserted into the tallest section comes out clean, or with the tiniest hint of moist crumbs.

These doughnuts are light and fragile when they first emerge from the oven, so I let them sit in the pan five minutes or so before removing to a wire rack, then icing.

While the doughnuts cool, mix your icing/glaze. In microwave or small saucepan, melt your butter and chocolate mints together on low heat until incorporated. You don't want to boil.

If you are microwaving, heat in short intervals. Chocolate can burn quickly in the microwave, so heat a few seconds, check, then heat again until you get everything melted together but not boiling.

When the mix is smooth, remove from heat and add your powdered sugar until you get the consistency you want. You may have to add a little splash of milk to get it just right(if your mixture is thickening too much).  If your powered sugar is clumping things up, return the mix to heat but keep a close eye on it.

Personally, I like my mixture to be somewhere between a glaze and a frosting. I don't want it thick enough that it adds a bazillion calories, but I don't want want it dripping all over the place until it dries, either.

After icing doughnuts, sprinkle shredded coconut on top. I recommend icing and sprinkling one doughnut at a time so your icing doesn't dry before the coconut hits it. You don't want your doughnuts shedding as you eat them, right?

Honestly, I don't think the twist pan produces "twists" so much as giant cat poop look alikes, but they DO taste good. And maybe theres an April Fool's joke waiting to be made...