So…I’ve tried to resist posting Christmas-y recipes (even though I have about 10 ready to go) until after Thanksgiving. And I just about made it. But then I totally forgot that I volunteered to participate in a Christmas series that a fellow blogger, Carrie, had organized. Today was my day to participate, so, I apologize to all you Thanksgiving purists…but here’s my first Christmas recipe of the season! And really…who says peppermint can’t be a Thanksgiving flavor 😉
Anyways, I’ve been SO excited to share this recipe. I made it in mid-October, when I was creating recipes for our Christmas eBook. I stumbled upon Andes Peppermint Chips, and I thought they would be perfect for donuts. So I made two kinds — the first was a completely chocolate, peppermint doughnut, which is featured in our eBook, and the other is this yellow doughnut, filled with Andes Peppermint chips, and covered with a decadent, peppermint chocolate ganache. Just describing it makes me want to go make another batch right now!
This recipe also began my love affair with peppermint extract. Before I made these doughnuts, I don’t think I had ever bought peppermint extract before…and boy, I’ve been missing out!
These doughnuts are somewhat spongy, and tasted a bit lighter than the kind you buy at the bakery. Which made it easier to eat more of them (because you know, if they taste lighter, they don’t have any calories, right?) The ganache was so easy — only two ingredients — and it was slightly healthier than your average ganache because it was made with coconut milk cream.
Forrest’s family always makes dougnuts on Christmas Eve, so last year, we decided to try that tradition out ourselves. It turned out to be a huge hit (we made copy cat Krispy Kreme!), and this year, I think we’ll definitely be making this recipe.
I did have to go out and buy a doughnut pan (I got this one from Wilton for less than $10), and it made the process much easier. It was totally worth the investment! These doughnuts are also baked, which makes them healthier than fried doughnuts (well, as healthy as something covered in chocolate can be!
- 1 cup flour
- ½ cup sugar
- ½ teaspoon baking soda
- ½ teaspoon vanilla
- 1 egg
- 6 tablespoon Greek Yogurt
- ¼ cup milk
- ¼ cup vegetable oil
- ¼ cup Andes Peppermint Chips
- 1 peppermint ganache recipe, see below
- Peppermint Andes Mints or Crushed Candy Canes
- 1. Preheat oven to 375 degrees.
- 2. Mix flour, sugar, and baking soda in a bowl.
- 3. In another bowl, beat vanilla, egg, Greek yogurt, milk, and oil.
- 4. Stir wet ingredients into the dry until just combined.
- 5. Add Andes mints to mixture. Mix until well-combined.
- 6. Pour batter into a gallon size plastic bag and zip close. Snip off the end of the bag, and pipe into a greased donut pan.
- 7. Bake donuts for 8 minutes. Let cool for a few minutes in the pan, and then move to a cooling rack.
- 8. While donuts are cooling, make the ganache.
- 9. Pour ganache over the donuts, and, if desired, sprinkle with peppermint andes mints bits or crushed candy canes. Let ganache harden, and serve!