Small treats that will warm everyone’s heart. I created this recipe based on a classic Lamingtons recipe that I used to love as a child. Although the taste is the same, the donut form of Lamingtons is much better than the square version. That’s because they absorb more of the chocolate sauce due to the hole in the middle. And this makes them softer, more flavorful and chocolatey.
It is fairly easy to make these donuts. In fact, there are just three main steps: bake the donuts, soak them in chocolate sauce, them cover them in shredded coconut.
And to make matters even better, you only need simple ingredients which you probably already have in your kitchen such as:
- vanilla extract
- baking powder
The original recipe we made when I was a child did not call for cinnamon. However, I find that a little bit of cinnamon really enhances the chocolate flavour. You can skip the cinnamon if you don’t like it.
If you plan to freeze them make sure to soak them a little longer in the chocolate sauce. I find they can dry a little when thawing. Only thaw what you can eat.
See more donut recipes here.
And this is how to make the Lamington donuts:
For the batter:
- 2 large eggs at room temperature
- 1 cup (150 g/ 5 ¼ oz.) all-purpose flour
- ½ cup (100 g/ 3 ½ oz.) granulated sugar
- ½ stick (60 g/ 2 oz.) unsalted butter at room temperature
- ½ cup (120 ml/ 4 ¼ oz.) cream (35% fat content)
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 1 tsp baking powder
- ¼ tsp salt
- 1 tbsp. unsalted butter at room temperature for greasing the pan
For the sauce:
- ½ cup (120 ml/ 4 ¼ oz.) milk
- 150 g (5 ¼ oz) bitter-sweet chocolate
For the topping:
- 2 cups coconut, shredded
For the batter:
- Pre-heat oven to 180 °C (350 °F).
- In a bowl sift the flour and cinnamon, then add the baking powder. Mix them with a whisk and set aside.
- Gently melt the butter over low temperature. Make sure the butter does not bubble. Once melted, set it aside and allow it to cool a little.
- Crack the eggs into another bowl, add the sugar and beat at highs peed with an electric mixer. The mixture is ready when almost triple in volume and light in color. Then add the cream, vanilla extract, and salt and whisk until incorporated.
- Using a spatula add the flour mix to the bowl with the eggs in three-four steps, mixing after each addition. Make sure the flour is well incorporated, but do not over mix. Add the melted, cooled butter in two steps and mix gently until incorporated. Allow the batter to sit for 5 minutes.
- Grease the doughnut pan with butter. Pipe the batter into the pan filling ¾ of each cavity and bake for 10 minutes, or until donuts spring back when gently pressed.
- Once baked, take the pan out of the oven and allow the donuts to cool in the donut pan 2-3 minutes at room temperature. Transfer them to a rack and let them sit until completely cooled.
For the sauce:
- In a pan over low heat, add the milk and chocolate, and stir until the chocolate melts and you reach a creamy consistency. Take it off the stove and let it cool 10 minutes.
- Put the shredded coconut into a medium bowl.
- Add the melted chocolate into another bowl.
- Dunk the donuts completely into the chocolate. Then transfer to the coconut bowl and cover evenly with shredded coconut. Set them back on the rack for 5-10 minutes.