Mint Chocolate Donuts

Picture of Mint Chocolate Donuts
There is nothing more obscenely delicious than mint chocolate donuts. As we all know, the union of mint - with its cool spicy flavor - and chocolate - with its dark rich flavor - is a marriage made in heaven. Now, I know what you are thinking. You are probably wondering how the donut fits into the heavenly equation?

Think of the donut as the honeymoon in Hawaii. Yes! The donut is kind of like a fluffy, lightly-fried, night on a deserted moonlit beach. Eating mint chocolate donuts then, by extension, would sort of be like making love on the warn smooth sand of said moonlit beach, as a school of dolphins did somersaults in the distance. And then, it would follow that you can think of the gut you get from eating an entire batch of these donuts yourself as your first child. And then some day your little fatty child will ask you how you and mommy met, and you can think back warmly of this Instructable.
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Step 1: Ingredients

Picture of Ingredients
You will need for the donuts:
4 1/2 cups of bread flour
1 tsp salt
1 envelope dry active yeast
1 cup milk (plus some for later)
2 tbsp sugar
2 eggs
2 tbsp unsalted butter
Enough vegetable oil to fill your container to a depth of at least 2"

For the filling:
5 tbsp flour
1 cup sugar
1/2 cup unsalted butter and/or 1/2 cup solid shortening
1 cup milk
3/4 tsp mint
Green food coloring

For the topping:
1/2 cup unsalted butter
1/4 cup room temperature milk
1 tbsp light corn syrup
2 tsp vanilla extract
1 1/2 cups sifted powder sugar
4 ounces crushed bittersweet baking chocolate

Step 2: Prep work

Picture of Prep work
Let a cup of milk cool to room temperature.

Melt 2 tablespoons of unsalted butter and let it cool.

Step 3: Mix the dry

Picture of Mix the dry
Combine 4 cups of flour and 1 teaspoon of salt until good and mixed.

Step 4: Activate your yeast

Picture of Activate your yeast
Stir together 2 tablespoons of your lukewarm milk and 2 tablespoons of sugar.

Pour in your dry active yeast and let sit for approximately 10 minute until it starts to bubble and foam.

Romado121875 years ago
I really want to try one... but my dorm room is way too messy to cook in... what are your views on sending me a doughnut... hahah
randofo (author)  Romado121875 years ago
Next time I make donuts I can send you one, but I can't guarantee safe shipment or fresh delivery. It will also probably be a different kind of donut.
Jodex randofo5 years ago
One here please too! It's not a long way to Finland, isn't it?
hahah, sounds good to me...
Jawa8885 years ago
A most elegant pairing of the universes most delectable flavors.

Next up:  Donut flavored mint-chocolate?
Truly, a thing of beauty!

I really must make homemade donuts one of these days. :)
randofo (author)  jessyratfink5 years ago
Oh yes. It is highly rewarding. It is just a tad bit messy.
lemonie5 years ago
I'm thinking of minty eggs... (but they seem to have disappeared almost completely out of existence) these must taste good?

randofo (author)  lemonie5 years ago
They tasted pretty good. I think I would make the cream a little thicker next time. Perhaps by adding a little cornstarch or some more flour. I was thinking of replacing the shortening entirely with butter, in which case I would increase the butter a bit. I'm not sure. It may take some experimenting.
Corvis5 years ago
one of the most disturbing extended metaphors i've ever heard. nice instructable!
randofo (author)  Corvis5 years ago
Yes. I had to ask the person sitting next to me at work if I went to far. It seemed like she thought I did, but that I should publish it anyway... and so I did.