teardrop, tart-hearted coco donut

teardrop, tart-hearted coco donut


I wish I could tell you – after an exhausting trip in the quest for the only MRI machine for animals in China – that the kids are all right.  That we are all right.

coco-drop-donut coco-drop-donut2

Unfortunately, the bad wasn’t the worst.  Turned out, Bado isn’t epileptic after all…  Instead, she’s been baking a bun in her brain (quite literally) in total secrecy for quite some time now… probably because she didn’t want to share it with anyone.  And this vicious bun is poofing and expanding just like a bun ought to, and causing all types of trouble for her… I do hope it’s at least the most delicious bun a dog can bake.  See, I knew this bottomless appetite of hers would eventually be messy…  Our devastation is without words.

coco-drop-donut3 coco-drop-donut5 coco-drop-donut6 coco-drop-donut7

I made these hot and chewy, raspberry stuffed coco donuts with dark rum salted caramel sauce the night before the trip because I sometime go a bit crazy under stress.  After the bad news, Jason said maybe a couple of these could make him feel better… he’s always been the optimistic one, and I hope you are, too.  Please sugar-coat my donuts for me, will ya?

coco-drop-donut8coco-drop-donut11coco-drop-donut13 coco-drop-donut15

Makes: approx 17 donuts

You can substitute tapioca flour with regular BREAD flour if you want, but I urge you not to.  It just won’t create the same type of chewiness that makes this donut unique.

I may be repeating myself but let me say it again, when it comes to home-frying, the pot that you use will not only save you oil, but produce better results.  Use a pot that is as narrow as it is deep.  The narrower your pot is, the LESS oil you’ll need to fill it up to desired level.  And the deeper (taller) the pot is, the LESS splatter can escape and hurt you-know-who.  I usually use a SMALL cast-iron sauce pot, which I then position on the burner slightly tilted so I can gather a “deep puddle” without using a lot of oil.  It allows me to fry 3 donuts at a time, and as long as I keep “scavengers” behind the yellow dotted line, a perfectly acceptable rate.


  • Raspberry inside coco dropped donuts:
    • 3/4 cup of tapioca flour
    • 1/2 cup (63 grams) of all-purpose flour
    • 1/4 cup (22 grams) of coco powder
    • 1/4 cup (50 grams) of sugar
    • 1/2 tbsp of baking powder
    • 1/4 tsp of salt
    • 1/2 cup + 2 tbsp (152 grams) of whole milk
    • 1/2 of a large egg (approx 3 tbsp)
    • 1 tsp of vanilla extract
    • 17 ~ 20 raspberries
    • 2 cups of vegetable oil for frying
  • Dark rum salted caramel:
    • 3/4 cup (150 grams) of granulated sugar
    • 1/4 cup of dark rum
    • 1/3 cup (80 grams) of heavy cream
    • 3/4 tsp of sea salt
    • 1 tsp of dark rum, optional

To make the dark rum caramel:  Add sugar and dark rum into a deep sauce pot and heat over medium-high heat until the sugar has melted and starts to foam and bubble.  Occasionally give the pot a swirl and let the mixture cook until the sugar takes on a rich, amber color, and slight smoke is coming out of it.  Turn off the heat, then add the heavy cream and sea salt.  The mixture should bubble up and expand slightly in volume.  Swirl it with a fork until the mixture has settled.  For more boozy-ness, add an extra tsp of dark rum at the end.  Set aside.

To make the dropped donut:  Whisk together tapioca flour, all-purpose flour, coco powder, sugar, baking powder and salt in a large bowl.  Add the whole milk, egg and vanilla extract, then whisk into a thick batter with a fork.

Heat up the frying oil in a narrow but deep sauce pot over medium-high heat.  Stick a wooden chopstick in, and if you see bubbles coming out on the surface of the chopstick, the oil is hot.  To form the donuts, hold 1 large spoon on each hand, with approx 1 tbsp of the batter in one spoon with a raspberry sitting in the center.  Fold the batter back and forth in between 2 spoons as if you are scooping the content of 1 spoon to the other, and repeat a few times until the raspberry is completely folded/covered into the batter.  Scrape the donut into the hot oil using the other spoon, then repeat with the next donut.  You have to flip the donuts as you go, and remove the ones that are browned and ready onto a cooling rack.  If you donuts are getting burnt before they are cooked thorough, lower the heat down to medium.  Repeat the steps until you are done with all the batter.

Dust the donuts lightly with powder sugar, and dipped in dark rum salted caramel sauce.


sichuan peppercorn red braised oxtail
cherry tomato vinaigrette and gorgonzola bruschetta

You may not have been able to leave a comment due to some technical issues in the past month. We sincerely apologize. The issue has been resolved. You comment will take a few seconds to appear on the site. Every comment is read and appreciated. Questions will be answered as soon as possible.

  • Belinda @themoonblushbaker

    August 13, 2013 at 7:22 PM Reply

    Oh I am so glad to hear the news! But I hope your dog gets better soon! It must be so diffcult to see her like this. It is so hard when our pets are sick; they can never tell us what is wrong.
    What lovely donuts! I love the tear shape and you are so talented to get the berry sitting in side! Amazing

    • Mandy L.

      August 13, 2013 at 8:04 PM Reply

      Belinda, no… it isn’t good at all. She has a brain tumor… probably untreatable… :(

      • Belinda @themoonblushbaker

        August 13, 2013 at 10:11 PM Reply

        ahhhhh!!! I AM SO SORRY! I am not great at reading euphemisms!

        I really feel bad now, I send you and your baby all my love and best wishes.

        • Mandy L.

          August 13, 2013 at 10:18 PM Reply

          Oh no don’t be sorry. Thank you so much for caring :)

  • Stephanie

    August 13, 2013 at 9:08 PM Reply

    Oh, poor baby! And poor lady. What a hard thing to hear. My heart is with you. My girls are so precious to me. I would break my heart. Let us know how it goes with your pup. Blessings…

  • Supergolden Bakes

    August 13, 2013 at 11:04 PM Reply

    I love your blog and these donuts look and sound fantastic. Am so sorry to read about your dog. As a former dog owner I know how devastating it can be.

  • Sofia

    August 14, 2013 at 12:44 AM Reply

    Hello! I just discovered your blog today and am in love with it. However, I’m very sorry to barge into it at such an awful moment, and sincerely hope the best for your dog. As a pet lover, I know its so sad but am also sure its receiving lots of love from you and the family.

  • JIll

    August 14, 2013 at 6:58 AM Reply


  • Dina

    August 14, 2013 at 7:10 AM Reply

    wow, these sound delish!

  • nancy@jamjnr.com

    August 14, 2013 at 8:28 AM Reply

    So sorry to hear about your pup that is so sad for all of you;(

  • Sarah Crowder (punctuated. with food)

    August 14, 2013 at 8:29 AM Reply

    Okay this post is leaving me with really mixed emotions. Really sad about the dog but really happy about the donuts. Sadder about the dog, I think :(

  • Sophie

    August 16, 2013 at 8:05 AM Reply

    Wow… these look so fantastic, and your deep-fry advise is so perfect, too. But with my pup curled up next to me, my heart is going out to you, transatlantic right now. I’m just so sorry and sad for your family. Wishing for better, much better days ahead.

Leave a Reply