Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsweetened shredded coconut
- 1/2 cup almond milk
- 2 large eggs
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
For the glaze:
- 1/2 cup powdered sugar
- 2 tablespoons almond milk
- 1/4 teaspoon almond extract
- 1/4 cup unsweetened shredded coconut, toasted
Special equipment needed:
- Doughnut pan
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Cooling rack
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C). Grease a doughnut pan with cooking spray.
2. In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and shredded coconut.
3. In another mixing bowl, whisk together the almond milk, eggs, melted coconut oil, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Spoon the batter into the prepared doughnut pan, filling each mold about 2/3 full.
6. Bake for 12-15 minutes, or until a toothpick inserted into the center of a doughnut comes out clean.
7. While the doughnuts are baking, make the glaze. In a small mixing bowl, whisk together the powdered sugar, almond milk, and almond extract until smooth.
8. Once the doughnuts are done, remove them from the oven and let them cool in the pan for 5 minutes before transferring them to a cooling rack.
9. Dip the top of each doughnut into the glaze, then sprinkle with toasted shredded coconut.
Time:
Preparation time: 15 minutes
Cooking time: 12-15 minutes
Temperature:
375°F (190°C)
Serving size:
Makes 12 doughnuts
Nutritional information:
Calories: 210
Fat: 9g
Carbohydrates: 30g
Protein: 3g
Sodium: 200mg
Sugar: 15g
Substitutions for ingredients:
- You can use regular milk instead of almond milk.
- Vegetable oil can be used instead of coconut oil.
- If you don't have almond extract, you can use vanilla extract instead.
Variations:
- Add chocolate chips to the batter for a chocolate-coconut-almond doughnut.
- Use maple extract instead of almond extract for a maple-coconut glaze.
- Add chopped almonds to the glaze for extra crunch.
Tips and tricks:
- Make sure to not overmix the batter, as this can result in tough doughnuts.
- Toast the shredded coconut in a dry skillet over medium heat until golden brown for added flavor.
- If you don't have a doughnut pan, you can use a muffin tin instead.
Storage instructions:
Store the doughnuts in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat, place the doughnuts on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until heated through.
Presentation ideas:
Arrange the doughnuts on a platter and sprinkle with extra toasted shredded coconut for a pretty presentation.
Garnishes:
Toasted shredded coconut
Pairings:
Coffee or tea
Suggested side dishes:
Fresh fruit salad
Troubleshooting advice:
- If the doughnuts are too dry, try adding a bit more almond milk to the batter.
- If the glaze is too thick, add more almond milk a teaspoon at a time until it reaches the desired consistency.
Food safety advice:
Make sure to properly store the doughnuts to prevent spoilage.
Food history:
Doughnuts have been a popular treat in the United States since the early 19th century.
Flavor profiles:
Sweet, nutty, and coconutty
Serving suggestions:
Serve the doughnuts for breakfast or as a dessert.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A