GUYS.

I made donuts.

The mini kind. The kind you can eat in two bites.

The deep-fried, not baked, kind.

The leave your fingers chocolately, tummy happy, kind. The can’t stop popping them in your mouth kind.

I’m getting ahead of myself here. Let’s back this up.

Donuts.
Who doesn’t love donuts? No one. That’s who.

I mean, come on, if you didn’t have to worry about weight, sugar intake, and all that other health related business wouldn’t you just eat donuts on the regular? I’m pretty sure I would. It would be my morning staple. Sometimes even my snack. I would definitely have a ‘usual’ at the donut shop, and never have to wait in line. Sounds pretty awesome, right?  In my perfect world that would happen. But, in the real world, I can’t even tell you the last time I had a donut. And, I’m talking a real donut here. Not the baked kind. Not like the Baked Cinnamon Brown Sugar Donut Bites I made a while ago.

It may actually have been a year ago that I ate a real donut. Maybe even longer.  It’s not like I’m purposely avoiding donut shops either. It’s just…I’m not a huge breakfast person. And by that I mean I drink a cup of coffee, sometimes two, and call it a day. And, my snacks typically consist of goldfish or pita chips with a little hummus. As you can see, that doesn’t leave a lot of room for donut eating.

The idea of making my own fried donuts never really was a thought. I mean, there are a million other decadent desserts I want to make, and I don’t even have a deep fryer. Yes, I could just use oil and a huge pot, but I never had a good enough reason to go through all that trouble. Plus, I’ll admit it, I was slightly nervous about getting oil burns. I hear they hurt. A lot.

Are you wondering why I decided to finally make fried donuts? No. Okay, well, I’m still going to tell you anyways. My good friend, Lauren, visited this past week. Unlike myself, Lauren has no fears of oil burns. She is a lover of donuts, is always willing to have adventures in the kitchen, and can handle my craziness during the baking process rather well.

Let the fried donut making ensue.

As a first timer making donuts, I just want to start by saying, it’s actually kind of fun. Sure, it’s a process—making the dough, refrigerating the dough, letting the cut donuts rise, frying, cooling, stuffing with coconut cream, dipping in chocolate, and sprinkling with toasted coconut—but, the end result is totallllyyyy worth it. And, when you have a partner in crime in the kitchen with you, the time literally flies by.

The dough for these donuts was super easy to work with, and fried up rather nicely (and pretty quickly) into little golden donut holes. Neither Lauren nor I was burned by the oil, but we did burn the roofs of our mouths trying to taste test the donuts before they had cooled. Yup, we both are that inpatient. One of the reasons we’re friends. The donuts themselves are light, fluffy, and not overly sweet. Each donut hole is filled with coconut cream pudding, dipped in chocolate, and then sprinkled with toasted coconut shreds. If you like donuts, and you like coconut, you’ll want to make these!