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 coconut milk
- 1/2 cup plain Greek yogurt
- 2 large eggs
- 1 vanilla bean, split and seeds scraped
- 1/4 cup coconut oil, melted and cooled
- 1/2 cup shredded coconut
Special equipment needed:
- Doughnut pan
- Mixing bowls
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C) and grease a doughnut pan with cooking spray.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In a separate mixing bowl, whisk together the coconut milk, Greek yogurt, eggs, and vanilla bean seeds until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Add the melted coconut oil and shredded coconut to the batter and stir until well combined.
6. Spoon the batter into the prepared doughnut pan, filling each mold about 3/4 full.
7. Bake for 12-15 minutes, or until the doughnuts are golden brown and a toothpick inserted into the center comes out clean.
8. Remove the doughnuts from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 12-15 minutes
Temperature:
375°F (190°C)
Serving size:
Makes 12 doughnuts
Nutritional information:
Per serving:
Calories: 192
Fat: 8g
Carbohydrates: 27g
Protein: 4g
Sodium: 202mg
Sugar: 10g
Substitutions for ingredients:
- All-purpose flour can be substituted with gluten-free flour.
- Granulated sugar can be substituted with coconut sugar or honey.
- Coconut milk can be substituted with almond milk or soy milk.
- Greek yogurt can be substituted with coconut yogurt or almond yogurt.
- Coconut oil can be substituted with vegetable oil or melted butter.
- Shredded coconut can be omitted or substituted with chopped nuts or chocolate chips.
Variations:
- Add 1/2 cup of mashed bananas to the batter for a tropical twist.
- Substitute the vanilla bean with 1 teaspoon of vanilla extract.
- Add 1/4 cup of cocoa powder to the batter for chocolate coconut doughnuts.
Tips and tricks:
- Make sure to grease the doughnut pan well to prevent the doughnuts from sticking.
- Do not overmix the batter, as this can result in tough doughnuts.
- Use a piping bag or a ziplock bag with the corner snipped off to fill the doughnut molds for a neater appearance.
Storage instructions:
Store the doughnuts in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Reheating instructions:
To reheat the doughnuts, place them in a preheated 350°F (175°C) oven for 5-7 minutes or microwave them for 10-15 seconds.
Presentation ideas:
Arrange the doughnuts on a platter and dust them with powdered sugar or drizzle them with melted chocolate.
Garnishes:
Top the doughnuts with toasted coconut flakes or chopped nuts.
Pairings:
Serve the doughnuts with a cup of coffee or tea for a delicious breakfast or snack.
Suggested side dishes:
Serve the doughnuts with fresh fruit or a side of yogurt for a balanced breakfast.
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 use fresh ingredients and wash your hands and utensils thoroughly before preparing the doughnuts.
Food history:
Doughnuts have been a popular breakfast pastry in the United States since the early 19th century. The first doughnut machine was invented in 1920, which made it easier for bakeries to produce large quantities of doughnuts.
Flavor profiles:
Coconut-Vanilla Bean Doughnuts are sweet, nutty, and fragrant with a tropical twist.
Serving suggestions:
Serve the doughnuts warm or at room temperature for the best flavor and texture.
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