Monday, June 18, 2012

Mini Baked Coconut Doughnuts




3/4 cup plus 1 tablespoon all purpose flour
1/4 cup whole wheat flour
1 teaspoon baking powder
1/3 cup sugar
1/2 teaspoon grated cinnamon
1/2 teaspoon salt
2 tablespoons unsalted butter
1/4 cup milk
1/4 cup plain yogurt
1 teaspoon vanilla extract
1 egg

Frosting:
1 1/2 cups powdered sugar
3 to 4 tablespoons milk or water
1 teaspoon vanilla extract
12 ounces shredded sweetened coconut

Preheat your oven to 350 degrees then  oil spray or grease a mini donut pan, mini muffin pan, or regular sized donut pan. Set aside.
Mix the flours and baking powder together in a large bowl. Stir in the sugar, nutmeg, and salt. add the butter. Fold in the milk, yogurt, vanilla, and egg and stir until combined, don't overmix. Spoon the dough to a zip top bag and seal it. Snip off one corner and fill your pans about two thirds full.
Bake mini muffins around 20 minutes and full size donuts around 35.

Glaze : Beat the powdered sugar, three tablespoons milk or water, and the vanilla until smooth. whisk in more milk or water if the glaze is too thick.
Dip the donut into frosting then into the coconut place on a wire rack with wax paper underneath to catch the drippings.

If you donuts try these other recipes:


Baked Blueberry upsidedown donuts
Dark Chocolate Baked Donuts
Vanilla Baked Donuts
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