I’m a bad, bad girl. Yesterday it poured here in Los Angeles, something it never does except maybe 5 times a year. So when it does happen, we folks here in LA become disoriented and don’t know what to do with ourselves. Above all we don’t drive because what sane person would drive in the rain? Definitely not me.
So getting back to why I’m a bad, bad girl. Since I was unable to leave the house due to the aforementioned rain, I decided the next best thing to do was to stay home and bake doughnuts. Makes sense, right? And what better doughnut to make on a gloomy day but Toasted Coconut Doughnuts with a sweet vanilla glaze with lots of chopped macadamia nuts on top. I always say, when you can’t go out and play…make doughnuts.
Toasted Coconut Doughnuts
Toasted Coconut Doughnuts
Adapted from Barefoot Contessa “Fool Proof”
2 cups all purpose flour
1 1/2 cups granulated sugar
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon kosher salt
1 extra-large egg, lightly beaten
1 1/4 cups milk
2 tablespoons unsalted butter, melted
2 teaspoons pure vanilla extract
1 cup shredded sweetened coconut
1/2 cup macadamia nuts, chopped
No electric mixer needed for this recipe! Preheat your oven to 350 degrees F.
Whisk the flour, sugar, baking powder, cinnamon and salt into a large bowl. In another bowl, whisk together the egg, milk, melted butter and vanilla.
Add the wet ingredients into the dry ingredients and with a rubber spatula, mix until incorporated.
Pour this batter into a spouted measuring cup if you have one, as it will be easier to pour the batter into the doughnut wells this way.
Spray your doughnut pan with cooking spray, then pour the batter into each well about 2/3 full.
Bake for 17 minutes or until a toothpick inserted into the middle comes out clean. Let the doughnuts cool in the pan for 5 minutes. Use a sharp pairing knife just to loosen them from the edges, and tap on the tabletop to release them from the pan.
Cool completely before glazing.
Makes 18 regular sized Doughnuts
For the glaze: Combine 2 cups of powdered sugar, 1/4 whole milk ( I used coconut milk because I had it) and 1 teaspoon of vanilla in a shallow dish and whisk until smooth and has no lumps. Once doughnuts are completely cooled dip them into the glaze. While glaze is still wet, sprinkle with the chopped nuts and toasted coconut. Let dry on a cooling rack.
To toast coconut: Spread 1 cup of sweetened, shredded coconut onto a baking sheet in a flat layer, and place in a preheated 350 degree oven. Toss it every few minutes or so, so that the flakes toast evenly. It can burn quite quickly, so stand there and watch it. It should take between 5 – 10 minutes.
Toasted Coconut Doughnuts before glazing
To make filling the wells of the doughnut pan easier, pour the batter into a spouted measuring cup.