Pusheen Donuts

Think soft, moist, vanilla cake donuts with a heavy coating of rich, smooth chocolate glaze! Inspired by Pusheen’s
adorable pool floats, these dreamy treats will have you drifting along. They are quick and simple to make, and
baking them makes them a healthier alternative to fried yeast-batter donuts.

Ingredients

Donuts

2 tablespoons (¼ stick/30g) unsalted butter, cut into cubes and slightly softened but still cold
1/4 cup (50g) superfine sugar
2½ tablespoons dark brown sugar
1 large egg
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1 cup (120g) all-purpose flour
6½ tablespoons whole milk
3 ounces (80g) dark coating/compound chocolate, chopped, ormelting wafers
20 white chocolate chips

Chocolate Coating

8 ounces (225g) white coating/compound chocolate, chopped, or Candy Melts
11/2 tablespoons coconut oil, plusmore if needed
Black oil-based food coloring or unsweetened black cocoa powder

Decorations

3 ounces (80g) dark coating/compound chocolate, chopped, or melting wafers

1. Make the donuts: Preheat the oven to 350°F (175°C). Lightly grease a standard 6-well donut pan to facilitate release of the donuts after baking.

2. In a medium bowl, using an electric mixer, cream the butter, superfine sugar, and brown sugar until creamy. Add the egg and beat until fluffy and light, about 5 minutes.

3. Add the baking powder, salt, and vanilla and lightly stir them in by hand.

4. Fold in the flour, alternating with the milk, making sure everything is thoroughly combined. The batter will be fairly thick.

5. Pipe or spoon the batter into the prepared donut pan, filling the wells to about 1/4 inch (6mm) from the rim. Bake the donuts for 12 to 13 minutes. Remove from the oven and let cool in the pan for 5 to 7 minutes, then turn them out of the pan onto a wire rack and let cool completely.

6. Place the dark chocolate in a small microwave-safe bowl and microwave in 30-second intervals, stirring after each to prevent burning, until melted and smooth. Slice small triangles out of one donut to make Pusheen’s ears. Using the melted chocolate as glue, attach the ears to the remaining donuts, then attach 4 white chocolate chips to each donut for the hands and feet.

7. Make the chocolate coating: Place the white chocolate and coconut oil* in a medium microwavesafe bowl and microwave in 30-second intervals, stirring after each to prevent burning. If needed, add more coconut oil, 1 teaspoon at a time, until the chocolate is melted and has a dipping or pouring consistency. Add drops of black food coloring or pinches of black cocoa powder and stir until smooth
and evenly tinted the desired shade of gray.

* Tip: If you are using Candy Melts, you can use 1 tablespoon EZ Thin or shortening instead of the coconut oil to thin the chocolate.

8. Line a baking sheet with parchment paper. Working one at a time, hold a donut over the bowl of chocolate coating and spoon the coating over the top of the donut, letting the excess drip back into the bowl. Place the donuts onto the prepared baking sheet and let stand until the coating is set.

9. Decorate the donuts: Place the dark chocolate in a small microwave-safe bowl and microwave in 30-second intervals, stirring after each to prevent burning, until melted and smooth. Transfer the melted chocolate to a small piping bag, snip a small hole in the tip, and pipe Pusheen features onto the donuts.