Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon vanilla extract
- 1/2 cup shredded sweetened coconut
- 1/2 cup chopped pecans
For the Glaze:
- 1 cup powdered sugar
- 1/4 cup milk
- 1/2 teaspoon vanilla extract
- 1/4 cup shredded sweetened coconut
- 1/4 cup chopped pecans
Special equipment needed:
- Doughnut pan
- Mixing bowls
- Whisk
- Spatula
- Cooling rack
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a doughnut pan with cooking spray or butter.
2. In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In another mixing bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Fold in the shredded coconut and chopped pecans.
6. Spoon the batter into the prepared doughnut pan, filling each mold about 2/3 full.
7. Bake for 12-15 minutes, or until a toothpick inserted into the center of a doughnut comes out clean.
8. Let the doughnuts cool in the pan for 5 minutes, then transfer them to a cooling rack.
9. While the doughnuts are cooling, make the glaze. In a mixing bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
10. Dip the top of each doughnut into the glaze, then sprinkle with shredded coconut and chopped pecans.
11. Let the glaze set for a few minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 12-15 minutes
Temperature:
- Oven temperature: 350°F (175°C)
Serving size:
- Makes 12 doughnuts
Nutritional information:
- Calories: 230
- Fat: 10g
- Carbohydrates: 33g
- Protein: 3g
Substitutions for ingredients:
- You can use regular milk instead of buttermilk.
- You can use any type of nuts you prefer instead of pecans.
Variations:
- You can add a teaspoon of cinnamon to the batter for a cinnamon-coconut-pecan flavor.
- You can add a tablespoon of cocoa powder to the batter for a chocolate-coconut-pecan flavor.
Tips and tricks:
- Make sure not to overmix the batter, as this can result in tough doughnuts.
- If you don't have a doughnut pan, you can use a muffin tin instead.
- To make the glaze thicker, add more powdered sugar. To make it thinner, add more milk.
Storage instructions:
- Store the doughnuts in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat the doughnuts, place them in a 350°F (175°C) oven for 5-10 minutes, or until warmed through.
Presentation ideas:
- Serve the doughnuts on a platter or cake stand.
- Arrange them in a circle or spiral for a visually appealing display.
Garnishes:
- Shredded coconut and chopped pecans
Pairings:
- Coffee or tea
Suggested side dishes:
- Fresh fruit salad
Troubleshooting advice:
- If the doughnuts are too dry, add a tablespoon of milk to the batter.
- If the doughnuts are too wet, add a tablespoon of flour to the batter.
Food safety advice:
- Make sure to wash your hands and all utensils before and after handling food.
- Make sure to cook the doughnuts to an internal temperature of 160°F (71°C) to ensure they are safe to eat.
Food history:
- Doughnuts are believed to have originated in Holland in the 19th century, and were brought to America by Dutch settlers.
Flavor profiles:
- Sweet, nutty, and coconutty
Serving suggestions:
- Serve the doughnuts for breakfast, brunch, or as a dessert.
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