Choco Butternut Donuts

Make these Choco Butternut Donuts at home and enjoy this childhood classic without using an oven. They are the perfect sweet treats that kids and adults will surely enjoy!

I love donuts as much as the next person (or maybe more😋) and I love that there are so many new trendy variations from the many new donut shops that have popped up in recent years. Still, from time to time, I find myself craving for Dunkin Donuts's chocobutternut munchkins. Maybe because these goodies have been part of my childhood memories and bring about a touch of nostalgia in every bite. After trying my hand at making my version of Bavarian Cream Donuts, I am sharing my take on their classic all-time crowd favorite, Choco Butternut!

What are Choco Butternut Munchkins?

These bite-sized morsels are actually doughnut holes. They are originally made from the dough removed from the center of ring donuts, thus the name. Though most of us know them as munchkins or timbits, these are, in fact, branded terms from popular coffee shops.

Since this is a no-bake recipe, you just need a deep frying pan to make them at home! These adorable bite-sized goodies have three yummy layers - the chocolate balls, the vanilla glaze, and the butternut streusel.

Ingredients

Chocolate Dough

• Bread flour- I find that using this type of flour is best as it gives the donuts a good and firm structure but is still soft to the bite.
• Dutch-process cocoa powder has deeper and richer color than natural cocoa. If unavailable, you may also use natural unsweetened cocoa powder.
• Instant yeast- If unavailable, you may also use active dry yeast.
• Unsalted butter- make sure it is melted or softened and not cold. If you are using salted butter, omit the salt in the recipe.
• Egg is used to bind the ingredients together. Make sure the egg is at room temperature before using.
• Granulated sugar
• Strong coffee- is added to enhance the chocolate flavor giving the munchkins a richer taste.  
• Salt - enhances and balances the flavors
• Vanilla extract for flavor
• Brown food color for a deeper chocolate color. You can omit this.
• Vegetable oil- for frying.

Glaze

• Powdered sugar also called icing sugar or confectioner's sugar.
• Water
• Vanilla extract

Butternut Streusel

• Almond flour -you may use desiccated coconut as a substitute, however, it will give the streusel a different texture and taste but should still be delicious.
• Powdered sugar is used instead of granulated one for a silkier, no-grit texture.
• Salt
• Margarine- you can also use butter as an alternative.
• Orange food color - this is optional but gives it the "authentic" look.

Cooking Tips

• If using active dry yeast, do not forget to "proof" it before using.
• This recipe calls for melted butter to make it easier to knead and make a smooth dough.
• The dough will be sticky, which is normal. It will firm up and become elastic as you knead it. Lightly grease your hands with oil to keep the dough from sticking to them.
• Turn the balls around a few times as they fry for even cooking and to get that perfect round shape.
• Let the chocolate balls cool down before coating them with the vanilla glaze. If they are still hot, it will absorb the glaze and make them soggy.
• The streusel will clump together once the melted butter is added, this is normal. Just run it through a sieve for finer crumbs. Also, make sure to cover it and place it in a cool, dry place so it will not moisten as you wait for the chocolate balls to cool down.
• I used the orange food dye to mimic the bright color of these goodies. However, it is entirely optional and will not affect the taste or texture of the streusel. You can also use a different color if preferred.