Grammy's Kitchen · Donuts · Peppermint Mocha Donuts
One of 65 donuts recipes we measured
It ranks #63 of 65 for browning depth among the donuts recipes we compared.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 65.
| this recipe | typical | |
|---|---|---|
| dairy | 170% | 54% |
| egg | 56% | 26% |
| liquid | 170% | 62% |
| leavener | 7% | 2% |
| salt | 2% | 1% |
| sweetener | 404% | 104% |
| fat | 16% | 24% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 90 g | 3/4 cup plus 1 tbsp. all-purpose flour |
| 28 g | 1/3 cup cocoa powder |
| 8 g | 4 tsp. instant espresso powder |
| 4 g | 1 tsp. baking powder |
| 2 g | 1/2 tsp. baking soda |
| 2 g | 1/4 tsp. salt |
| 50 g | 1/4 cup granulated sugar |
| 13 g | 1 tbsp. brown sugar |
| 61 g | 1/4 cup Greek yogurt |
| 61 g | 1/4 cup plus 2 tbsp. milk (I used whole) |
| 50 g | 1 egg |
| 4 g | 1 tsp. vanilla extract |
| 14 g | 1 tbsp. unsalted butter (melted and cooled slightly) |
| 300 g | 1 1/2 cups powdered sugar |
| 30 g | 2 tbsp. milk |
| 1 g | 1/4 tsp. peppermint extract |
| 2 tbsp. crushed peppermint candies |
Method: 8 steps, published by kristineskitchenblog.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.