Congratulations, Bryant, on earning your Eagle Scout! Hearing about the delicious refreshments you were serving at your court of honor made me want doughnuts, too. My recent King Arthur Flour Baking Catalogue had a recipe for coconut doughnuts that sounded great. Fortunately, I have a doughnut pan (a requirement for this recipe). The recipe also called for coconut milk powder—which I thought I had. Unfortunately, when I started to make the doughnuts, I couldn’t find my coconut milk powder. But I really wanted to make them, so I substituted canned coconut milk for the powder and the water. It turned out great—so that’s how I’ll share the recipe with you. Besides, canned coconut milk is easier to find than coconut milk powder. If your canned coconut milk has separated out (mine had separated out beyond the point of being able to shake it together), just stir it together until it is evenly mixed before you measure out what you need. My entire family loved these doughnuts—and I hope you enjoy them as well. By the way, I bought the pastry flour from Honeyville Grains—the flour helps give these donuts a very tender texture (and I love to use pastry flour in my pie crusts as well). The potato flour shouldn’t be too hard to find—I found it with the bags of Bob’s Red Mill specialty flours in a regular supermarket.
¾ cup (3 ounces) pastry flour
½ cup (3 ½ ounces) sugar
2 tablespons (1/2 ounce) potato flour
1 teaspoon baking powder
1/8 teaspoon nutmeg
¼ teaspoon salt
1 large egg
½ cup plus 2 tablespoons (5 ounces) canned coconut milk
3 tablespoons (1 ¼ ounces) vegetable oil
1 teaspoon coconut extract
Glaze:
1 cup (4 ounces) confectioners’ sugar
2 to 3 tablespoons heavy cream
1 teaspoon coconut extract
Preheat oven to 375°F. Spray standard doughnut pan with Baker’s Joy nonstick baking spray.
To make the doughnuts, whisk together the dry ingredients. In a separate bowl, beat the egg, coconut milk, oil, and extract until frothy. Pour the liquid mixture over the dry ingredients, and stir until well combined.
Fill each doughnut form about half full, using about ¼ cup batter for each. Bake the doughnuts for 12 to 14 minutes, until they spring back when touched lightly and are very light brown on top.
To make the glaze: Whisk the glaze ingredients together till smooth, adding cream until glaze is the consistency of molasses. After doughnuts have cooled for a few minutes, spread with glaze. Sprinkle with coconut if desired.
Makes 6 standard doughnuts.
¾ cup (3 ounces) pastry flour
½ cup (3 ½ ounces) sugar
2 tablespons (1/2 ounce) potato flour
1 teaspoon baking powder
1/8 teaspoon nutmeg
¼ teaspoon salt
1 large egg
½ cup plus 2 tablespoons (5 ounces) canned coconut milk
3 tablespoons (1 ¼ ounces) vegetable oil
1 teaspoon coconut extract
Glaze:
1 cup (4 ounces) confectioners’ sugar
2 to 3 tablespoons heavy cream
1 teaspoon coconut extract
Preheat oven to 375°F. Spray standard doughnut pan with Baker’s Joy nonstick baking spray.
To make the doughnuts, whisk together the dry ingredients. In a separate bowl, beat the egg, coconut milk, oil, and extract until frothy. Pour the liquid mixture over the dry ingredients, and stir until well combined.
Fill each doughnut form about half full, using about ¼ cup batter for each. Bake the doughnuts for 12 to 14 minutes, until they spring back when touched lightly and are very light brown on top.
To make the glaze: Whisk the glaze ingredients together till smooth, adding cream until glaze is the consistency of molasses. After doughnuts have cooled for a few minutes, spread with glaze. Sprinkle with coconut if desired.
Makes 6 standard doughnuts.
Baked doughnuts? These sound delicious! And any doughnut recipe with nutmeg you know is going to be delicious! I also like that the recipe only makes 6 so you don't have to keep eating the delicious leftovers!
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