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Chocolate Bird’s Nest Donuts an Easter recipe from Kitchen Concoctions

Chocolate Bird’s Nest Donuts

Easter will be here before you know it and today I am sharing a fun Easter dessert to help welcome spring! Check out my recipe Chocolate Bird’s Nest Donuts using our favorite chocolate Easter candies, a modern twist on those popular Bird’s Nest Cookies!
Course Dessert
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 7 8 donuts
Author Heather H. of Kitchen Concoctions: www.kitchen-concoctions.com

Ingredients

  • Baked Chocolate Donuts:
  • 2 tablespoons butter, room temperature
  • 1/4 cup granulated sugar
  • 3 tablespoons brown sugar
  • 1 large egg
  • 2 tablespoons vegetable or canola oil
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup unbleached all-purpose flour
  • 1/3 cup cocoa powder
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon almond extract, optional
  • 1/2 cup buttermilk
  • 2/3 cup chopped assorted Mars Chocolate Spring Mixed Minis
  • --
  • Chocolate Glaze:
  • 2 cups confectioners' sugar
  • ¼ cup cocoa powder
  • 2-3 tablespoons 2% or whole milk
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon almond extract, optional
  • --
  • Topping:
  • 2 cups sweetened coconut flakes
  • ½ cup M&M'S® Pastel Peanut Chocolate Candy

Instructions

  1. Preheat the oven to 425 degrees F. Heavily grease a standard donut pan with cooking spray. Set aside.
  2. In a medium-sized mixing bowl, using a hand-held mixer or stand mixer with a paddle attachment, beat butter until creamy. Add both sugars and beat until light and fluffy. Add egg and oil and mix well. Set aside.
  3. In a separate bowl, stir together baking powder, baking soda, salt and flour. Set aside.
  4. In a liquid measuring cup, stir vanilla and almond extract into the buttermilk. Set aside.
  5. Slowly beat the flour mixture into the butter mixture alternating with the buttermilk. Continue mixing in the flour and buttermilk, mixing until thoroughly combined. Carefully fold in the chopped assorted Spring Mixed Minis, making sure not to over mix.
  6. Pour the donut batter into a gallon size food storage bag. Press the batter into one corner of the baggie and twist the top of the baggie. Cut the corner of the baggie off and pipe the batter into the greased donut pan, filling the wells to about 2/3-3/4 full.
  7. Bake the donuts in the preheated 425-degree oven for 10 minutes, or until a toothpick inserted into the center comes out clean. Allow donuts to cool in the pan for 7 to 10 minutes before removing them from the pan and transferring them to a wire rack to cool completely and glaze. Tip: Use a butter knife to carefully loosen the edges of the donuts in the pan.
  8. Meanwhile, to toast coconut for topping. Heat 1 cup in a small skillet over low heat, stirring constantly until golden brown. Let coconut cool completely. Once cooled, stir together toasted coconut and remaining 1 cup sweetened coconut flakes. Set aside.
  9. To make the glaze, sift together the confectioners' sugar and cocoa powder in a medium bowl. Slowly whisk in the milk, vanilla and almond extract; adding additional milk if needed to make a smooth, pourable glaze.

  10. Carefully start dipping each donut into the glaze, returning the glazed donuts to the wire rack. Alternatively, glaze can be poured or spooned over the prepared donuts on the wire rack. Immediately top the donuts with a generous amount of the coconut flakes and 3 M&M'S® candies.

  11. Donuts will keep at room temperature in an air tight container for 2-3 days.

Recipe Notes

Donuts can be made ahead of time, and frozen un-glazed in freezer safe packaging for 1-2 months.

Buttermilk substitute: In a small bowl whisk, together equal parts milk and yogurt or sour cream and add to recipe as directed.