Nanaimo Bar Donuts

I think all Canadians know that Nanaimo Bars are just about the best squares on the planet. {You can click HERE for our original Nanaimo Bar recipe.} Sue and I have had a lot of fun making different Nanaimo Bar inspired treats: from Nanaimo Bar Ice Cream (click HERE), to Nanaimo Bar Cupcakes and Whoopie Pies (click HERE), to Nanaimo Bar Cheesecake (click HERE), and even Nanaimo Bar Rice Krispie Treats (click HERE). 

I think we have outdone ourselves this time with these Nanaimo Bar Donuts. We basically took our original recipe for a classic Nanaimo Bar, deconstructed it, and magically turned it into these delectable bad boys. 

Start practicing now so by the time Canada Day rolls around you'll be a master at making these and everyone at your get together will love you. Well, love you more than they already do now. 

I've made these a few times already because they disappear as soon as they are done and someone always wants more!

Nanaimo Bar Donuts

Ingredients

Donuts

2 cups buttermilk

2/3 cup sugar

4 1/2 tsp yeast

1/2 cup butter, melted

2 eggs, beaten

1 Tbsp vanilla

2 tsp salt

4 - 5 cups flour

Oil for deep frying (about 1 liter)

Chocolate Glaze

1 1/3 cup semi-sweet chocolate chips

8 Tbsp butter

Topping

1/4 cup butter

2 Tbsp sugar

2 1/2 Tbsp baking cocoa

1/2 of one beaten egg 

3/4 cup graham crumbs

1/4 cup finely chopped pecans

1/2 cup fine coconut

Filling

1/2 cup butter, room temp

3 Tbsp milk

2 Tbsp Birds Eye custard powder

2 cups icing sugar

1 cup whipping cream

Directions

Prepare donuts - Heat buttermilk over medium heat in a saucepan until milk starts to steam. Stir in sugar and pour into large mixing bowl. Sprinkle yeast over the warm milk and set aside for 10 minutes for yeast to get foamy. 

After yeast is foamy, beat in butter, eggs, vanilla, and salt until smooth. Add in 2 cups of flour and beat until smooth. Add in more flour, stirring with a wooden spoon or spatula, until soft dough forms. Sprinkle flour onto a work surface and place dough on top. Knead dough, adding a bit more flour if too sticky, for about 5 minutes. 

Oil a large bowl and place dough into the bowl. Cover with a towel and place somewhere warm to rise for an hour. 

After dough has doubled in size, line 2 cookie trays with parchment paper and set aside. Roll out the dough to 1/2 inch thickness and cut with a 2.5 to 3 inch round cookie cutter.

Place the rounds on the prepared cookie sheets about 2 inches apart. 

Re-roll dough and cut out more circles. 

Cover the dough circles with a towel and set somewhere warm for an hour to rise. 

NOTE - as you can see, I cut my parchment paper into individual squares to make it easier to lift the dough for cooking. Not necessary but I find it easier.

Heat oil in a large pot to 350 degrees. Cook donuts 3 or 4 at a time until golden brown, about one minute on each side.

Carefully remove the donuts from the oil and place on paper towel to drain.

Repeat until all donuts are done. Set donuts aside to cool while you prepare the glaze, topping, and filling.

Prepare topping - In the top of a double boiler on medium heat, stir together butter, sugar, and baking cocoa. Stir in the egg to thicken. Remove from heat and stir in graham crumbs, pecans, and coconut until well combined. Set aside. 

Prepare filling - beat together butter and milk until smooth, scraping sides of bowl as needed. Beat in Birds Eye custard powder. Beat in the icing sugar.

In a separate bowl, beat the whopping cream until stiff peaks form.

Beat the whipped cream into the Birds Eye mixture until well mixed. 

Place the filling into a piping bag with a long tip. Fill each donut with some of the filling. You can use a chopstick to press a hole into each donut to make the tip easier to fit in. You will have some filling left over. 

Prepare chocolate glaze - Place chocolate chip and butter in a shallow bowl. Microwave in 30 second intervals, stirring in between, until smooth. 

Dip the top of each donut gently into the chocolate, scraping off any excess. 

Hold the donut over the bowl with the coconut topping and sprinkle some of the topping on the chocolate. Gently shake off any extra. Repeat until all donuts are done. 

Let sit for at least ten minutes for chocolate to set a bit.

I know these take a bit of time and effort but they are totally worth it. 

I make these a bit smaller than usual donuts because they are quite rich and decadent. I believe I got 4 dozen donuts in total. 

NOTE - if you find the chocolate glaze solidifying too fast simply microwave for a few seconds to melt again. 

These are another great bake sale/fundraising idea/gift idea for Canada Day or any day. 

Be prepared to fall in love with these. #ForRealTho