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There are three, no make it four, Dunkin Donut's pastries that I consider a guilty pleasure: the soft and stretchy glazed coffee roll, jelly doughnuts, the boston cream doughnut (yes, I know the custard is totally fake), and my favorite: the glazed chocolate doughnut. Though this doughnut could use a little more chocolate, it's never too sweet, and it always has a vaguely greasy but crunchy shell just underneath the sweet translucent glaze. The chocolate glazed munchkins are even better. Not only do the bite sized holes feel less guilty to eat, but the ratio of crispy outside to cakey inside is a winner. I never liked their coffee much, but figured out that if you just order a double espresso and have them add some hot water, you end up with a pretty decent Americano that's a fraction of the Starbucks price.
I've made regular sized doughnuts more than a few times, and the one thing I've learned is that unless you're standing in front of a restaurant sized fryer, it's a hell of a lot of work. You can only fry so many doughnuts at once. So I would stand over my pot of seething oil, turning out the doughnuts, batch after batch. All this hard work made my friends and my former bakery customers happy, but not my sweaty, oil-slicked face. Needless to say I put my doughnut frying on the back burner for years until I came across a recipe for chocolate doughnut holes on Smitten Kitchen's blog that made me wonder why I've never tried making munchkins before. Those gorgeous little drippy glazed fried cakes were calling my name.
As usual, I try to find ways to make my chocolate goodies even more chocolaty. I took Smitten Kitchen's suggestion and added extra chocolate to the dough. To make mine more chocolaty, I also added 2 ounces of chopped bittersweet chocolate. I used Greek yogurt as the dairy (because that's what I had on hand), and I upped the butter to keep the cake nice and moist. My first round had some issues with exploding munchkins, so I whipped up a second batch with less baking powder. This next batch was a little too dense, so I decided to leave the baking powder alone. After glazing and covering with coconut, the free form shapes end up looking fairly round anyway.
For the glaze, I concocted a chocolate version to up the chocolate even more. Crispy, cakey, chocolaty, coconuty, pop-in-your-mouth doughnuts that are super easy to make? What's not to love?
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About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of The Complete Idiot's Guide To Easy Artisan Bread. You can also watch her culinary stylings on the America's Test Kitchen television show. She presently lives in Singapore as a freelance writer for Time Out Singapore. Check out her blog: shophousecook.com and follow Yvonne on Twitter.
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