Samoa Donuts Chocolate Caramel (Printer-Friendly)
Buttery Samoa-inspired donuts glazed with dark chocolate, caramel, and toasted coconut for a rich, layered flavor.
# What You'll Need:
→ Dry Ingredients
01 -
1 cup all-purpose flour
02 -
2 tablespoons cornstarch
03 -
1 teaspoon baking powder
04 -
½ teaspoon baking soda
05 -
¼ teaspoon ground nutmeg
06 -
⅓ cup granulated sugar
07 -
Pinch of salt
→ Wet Ingredients
08 -
⅓ cup whole milk
09 -
⅓ cup sour cream
10 -
1 large egg
11 -
3 tablespoons unsalted butter, melted
12 -
1 teaspoon vanilla extract
→ Toppings
13 -
120 grams caramel candies (about 20 caramels)
14 -
2 tablespoons whole milk (to soften caramel)
15 -
½ cup shredded sweetened coconut, toasted
16 -
100 grams dark chocolate melting wafers or bars
# Steps to Follow:
01 -
Preheat oven to 350°F and lightly grease a donut pan to prevent sticking.
02 -
In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda, ground nutmeg, sugar, and salt until evenly blended.
03 -
Add milk, sour cream, egg, melted butter, and vanilla extract to the dry mixture. Stir gently until smooth and free of lumps.
04 -
Transfer batter to a piping bag or resealable plastic bag with the corner cut off. Pipe batter evenly into prepared donut pan cavities, filling each approximately two-thirds full.
05 -
Bake for 9 to 10 minutes or until tops spring back when touched and a toothpick inserted comes out clean. Cool donuts completely on a wire rack.
06 -
Melt dark chocolate wafers in the microwave in short bursts, stirring between intervals. Dip the bottom of each cooled donut into melted chocolate, placing chocolate side up on a rack to set.
07 -
In the microwave, melt caramel candies with milk, stirring until smooth. Stir in toasted coconut and salt until combined.
08 -
Spread the warm caramel and coconut mixture evenly over the top of each chocolate-dipped donut. Allow topping to set briefly.
09 -
Drizzle remaining melted chocolate in a zigzag pattern over the caramel-topped donuts. Let the glaze set completely before serving or storing.
# Extra Suggestions:
01 -
Toast shredded coconut in a dry pan or in the oven to deepen flavor and add crispness.
02 -
Use a piping bag to achieve uniform donut shapes for even baking.
03 -
Store cooled donuts in an airtight container at room temperature for up to three days; freeze unfrosted donuts for longer storage.