Anti-Grain Somoa Donuts - Adapted from the Urban Poser
Aug 27, 2014;
Preheat your oven to 350 degrees if you are using a regular donut pan otherwise, preheat your mini donut making machine.
In a large bowl, mix together the flours, baking soda and salt.
In a separate bowl, combine the honey, oil, vanilla, lemon juice and eggs.
Add the oil/honey mixture to the dry ingredients. Mix until just combined.
Scoop the batter into a ziplock bag, twisting the other end to close it. Snip the end off of one of the corners with a scissors. Start with a small cut. You can always make it bigger if you need too.
If using a regular donut pan, fill each well-greased mould about ¾ full. Smooth the tops if needed and bake for 10-12 minutes. Let cool in the pan for 5 minutes, remove from the pan and cool completely on a wire rack.
If using a donut machine: add about 2 Tbsp. of batter to each mold, close the lid and allow to cook for about 2 minutes. Times will vary with each machine. Open the machine and flip over each donut using the forked ‘skewer’ that comes with most machines. Close the lid again cook for about one more minute. Remove donuts and let cool on a wire rack. Repeat with the rest of the batter.
In a small-medium heavy bottomed sauce pan, bring the coconut milk, honey and salt to a boil over medium high heat, being sure that they are well combined. Reduce to a medium heat, and let the mixture boil down for about 35-40 minutes.
Add the ghee and vanilla, stirring it in till well incorporated. Continue cooking for another 5-15 minutes or as long as needed until it is a deep caramel color. Don’t rush the process. Depending on how hot your burner is this process could be faster or slower. Stir often toward the end to keep the bottom from burning too much. A little burning is fine as long as you are stirring it in to the mixture. It will give it a darker flavor.
Remove from heat, transfer to a bowl and let cool for 5 minutes then stir vigorously until it’s creamy, shinny and smooth.
While the caramel is cooking, spread the coconut out on an ungreased cookie sheet and toast the coconut in a 325 degree oven. Stir often till golden, about 5-10 minutes. Remove from the oven and let cool.
Mix the toasted coconut into the caramel minus a couple tablespoons for garnishing later. Use coconut caramel while still warm for best spreading results. Caramel can be made ahead of time(w/o the shredded coconut) and reheated in a double boiler.
Dip the bottoms in the melted chocolate and dizzle the tops (if desired).