Entenmann’s Chocolate Covered Mini Doughnuts


Wow these are amazing. They are good with and without the chocolate frosting and they come together really quickly. I like to use a ziploc bag to pipe in the batter.


  • 1/2 tsp apple cider vinegar or white vinegar
  • 1/3 cup milk of choice
  • 1/2 tsp pure vanilla extract
  • 1 1/2 tbsp coconut or vegetable oil (15g)
  • 1/2 cup spelt or all-purpose flour (65g) (A reader had success with Bob’s gluten-free ap flour.)
  • 3/4 tsp baking powder
  • 2 1/2 tbsp xylitol or sugar (30g)
  • pinch pure stevia extract or 1 extra tbsp sugar
  • 1/8 tsp salt


For the doughnuts:

  1. Preheat oven to 350 F.
  2. Grease a mini doughnut pan if you have one. (If you don’t have a doughnut pan, you can cook in a mini muffin tin to make doughnut holes.)
  3. Combine first four ingredients in a small bowl, and whisk well.
  4. In a medium measuring bowl, combine all remaining ingredients and stir well. Now pour wet into dry and immediately pour as much of the batter into the pan as will fit, filling each of the spaces up about halfway. Bake 8 minutes, then allow to cool before removing. Bake the second batch the same way as you did the first.

For the chocolate coating:

  1. Mix together 2 tbsp pure maple syrup, 2 tbsp melted coconut oil, and scant 3 tbsp cocoa powder. If it’s not a thin sauce, gently heat until it becomes thin. (Coconut-free version: You can simply melt chocolate chips with a little shortening. Spectrum brand has no partially-hydrogenated oil.)
  2. Dip each doughnut in the frosting, either halfway or fully. Place on a wire rack, then refrigerate to “set” the frosting. Coconut oil melts at room temperature, so if you use the coconut version it is best to store these in the fridge. Makes about 18-20 coated doughnuts.

Recipe and photo courtesy of chocolatecoveredkatie.com.


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