Butterfinger Donuts
Butterfinger Donuts are simply outlandishly good. They are so rich, decadent and divine that every bite will have you swooning! These baked donuts are filled with chopped Butterfinger Candy Bars. Then they're double-glazed with chocolate icing before sprinkling more chopped Butterfingers over top of the icing. So irresistible, these donuts are perfect for a weekend, company or holiday breakfast. Butterfinger Donuts will be the rage of any breakfast buffet where they are on the menu.
Equipment
- 1 20-tin donut pan
- 3 large mixing bowls
- 1 whisk
- 1 wooden spoon
- 1 sharp knife to chop Butterfingers
- 1 bread board
- 2 wire cooling racks
- measuring cups
- measuring spoons
Ingredients
DONUTS:
- 2 2/3 cup unbleached all-purpose flour bleached flour toughens baked goods
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 3/4 tsp. sea salt
- 3/4 cup granulated sugar
- 1/2 cup half-and-half
- 1/2 cup sour cream
- 2 large eggs
- 1/2 cup salted butter melted (1 stick)
- 2 tsp. pure vanilla extract
- 1 cup Butterfingers finely chopped (measure after chopping)
CHOCOLATE ICING:
- 4 cups powdered sugar
- 1/2 cup cocoa powder
- 2 tsp. pure vanilla extract
- 1/2 cup half-and-half
- 3/4 cup Butterfingers finely chopped for topping (measure after topping)
Instructions
DONUTS:
- Preheat oven to 425°.
- Spray a 20-cavity donut pan with cooking spray; set aside.
- In a large mixing bowl, whisk flour, baking powder, baking soda, salt and granulated sugar; set aside.
- In a medium sized mixing bowl, whisk the half-and-half, sour cream and eggs until smooth.
- Whisk in melted butter and 2 teaspoons vanilla extract.
- Pour the butter mixture into the flour mixture.
- Add one cup chopped Butterfingers.
- Stir just until combined; do not overmix.
- Batter will be very thick.
- Spoon batter into a large glad-lock bag (without the “stand and fill” bottom).
- Trim a corner off the bottom of the bag and pipe batter into each donut cavity.
- Fill each cup 3∕4 full.
- Bake for 10 minutes at 425° or until the edges are lightly browned (a toothpick inserted in center will come out clean).
- Remove from oven and cool approximately 2 minutes on a cooling rack.
- Remove donuts from the pan and dip in chocolate glaze.
- Place donuts on rack for about 2 minutes before dipping in chocolate glaze again.
- Immediately sprinkle donuts with chopped Butterfingers before glazing the next donut.
- Set out on wire racks until icing sets, approximately 10 minutes.
- Serve.
CHOCOLATE ICING:
- In a medium sized mixing bowl, whisk half-and-half, powdered sugar, cocoa and vanilla extract until smooth.
- Dip the top of each donut into the bowl of glaze.
- Set on cookie rack.
- Wait about 2-3 minutes and glaze again.
- Sprinkle immediately with finely chopped Butterfingers after glazing the second time.
- Let glaze set for 5-10 minutes before serving.
Notes
NOTE: The regular sized donuts took 10 minutes to bake. The whoppers (where I filled the cavities to the top) took 12 minutes to bake. So allow extra baking time if you pipe a lot of dough into the donut cavity so that it reaches the top.
NOTE: This is the process for glazing the donuts for the last time: glaze donut and set on wire rack. Immediately sprinkle generously with finely chopped Butterfingers before glazing the next donut. Otherwise, if you glaze all the donuts before adding the finely chopped Butterfingers, the icing will dry too much for the Butterfingers to adhere.
NOTE: I purchased the 20-tin donut pans at JoAnn’s Fabric and Crafts.
NOTE: You will NOT need quite this much icing. But it is easier to work with more than trying to scrape the bottom of the bowl to ice the donuts and then the donuts fall apart while glazing!
© Can’t Stay Out of the Kitchen
Nutrition
Calories: 395kcalCarbohydrates: 68gProtein: 5gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 45mgSodium: 275mgPotassium: 138mgFiber: 2gSugar: 46gVitamin A: 292IUVitamin C: 0.2mgCalcium: 66mgIron: 2mg
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