If you’ve ever had a slight inkling (read: minor obsession) toward the Girl Scouts samoa cookies, your life will never be the same. This recipe is all the deliciousness of those boxes, but taken to a whole new level. And originally, this was going to be a psuedo-healthy baked version; that completely flopped. The donuts came out cakey and inedible. So the second plan of attack was using the fryer (just to be clear, second plan doesn’t mean second best, because they came out perfectly). There is also a long list of photos in this post because, well, the samoa donuts just get prettier and prettier with every step.
- 2 cups flour
- 1/2 cup sugar
- 1 teaspoon salt
- 1 tablespoon baking powder
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 2 tablespoons melted butter
- 1/2 cup milk
- 1 egg, beaten
- 1 quart oil for frying
- 4 oz Chocolate Candiquik (I used Ghiradelli melting chips instead)
- 1 tsp oil
- 1 c. caramel bits
- 2 Tbsp milk
- 1/4 c. toasted coconut
- Heat oil in deep fryer to 375 degrees F.
- Sift flour, sugar, salt, baking powder, cinnamon and nutmeg. Mix in butter until crumbly. Stir in milk and egg.
- With floured hands, lightly knead the smooth dough. Turn onto area prepared with flour. Pat dough into 1/4 inch thickness.
- Dip either doughnut cutter or two biscuit cutters (one 1-inch and one 3 or 4-inch) in flour. Use to cut-out doughnuts.
- Carefully drop doughnuts into hot oil, only a few at a time. Fry, turning once, for about 3 minutes or until golden brown. Drain on prepared paper towels.
- Melt Chocolate Candiquik according to package directions. Stir in oil.
- Dip the bottom of each donut in chocolate, flip upside down and cool on wire rack.
- In small saucepan melt the caramel bits and milk, stirring frequently. Stir in toasted coconut and mix.
- Dip the unfrosted side of donut in caramel mixture and set on wire rack with the chocolate side facing down. Cool.
- Remelt remaining chocolate from dipping donuts and drizzle over the top of caramel frosting.