Baked Coconut and Almond Donuts

Votes: 1

Time: 1 hour 20 min.
Complexity: easily
Quantity: 6 donuts

Oven-baked donuts have been incredibly popular lately, and for good reason. The ability to indulge in a homemade donut without heating up a pan with tons of oil is incredibly appealing. But oven-baked donuts are different from traditional donuts, more like muffins. They're loved for their easy-to-mix batter, easy-to-pour into the pans in minutes, and quick-to-bake recipes. They're low in fat and can be made in small batches, just enough for a quick breakfast with no leftovers. Decorate the donuts with quick chocolate glaze, coconut flakes, and flaked almonds, and enjoy. "I recommend setting a timer when toasting anything in the oven. Nuts are high in fat, and if you forget, they'll burn quickly," comments the recipe's author.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Donuts

0.5 cup granulated sugar
1 and 1/4 teaspoons baking powder
0.5 tsp coarse salt
0.5 cups whole milk
0.5 tsp almond extract
1 large egg
90g unsalted butter, melted, plus extra for greasing the pan
1 and 1/4 cups premium flour
0.5 cup toasted sweet coconut flakes*
Special equipment: 6-doughnut pan

Glaze and toppings

1 cup powdered sugar
1/4 cup natural cocoa powder
4-6 tsp whole milk
0.5 cup toasted sweet coconut flakes
0.5 cup toasted sliced almonds

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: premium flour, eggs, milk, almond extract, powdered sugar, cocoa, coconut flakes, almond

Cooking the dish according to the recipe:

Preheat oven to 175°C. Grease a donut pan with butter.

In a large bowl, combine the flour, coconut, sugar, baking powder, and salt. In a small bowl, combine the milk, melted butter, almond extract, and egg. Fold the wet mixture into the dry mixture. Do not beat.

Place the dough in a zip-lock plastic bag, seal it, and snip off the corner to make a hole about 1 cm wide. Evenly pipe the dough into the wells of the prepared pan.
Bake until a toothpick inserted into a donut comes out clean, 12 to 14 minutes. Transfer the pan to a wire rack to cool slightly, then carefully turn the donuts out onto the rack to cool completely, about 45 minutes.

Glaze and toppings:

In a shallow bowl, combine the powdered sugar and cocoa powder. Add 4 teaspoons of milk and whisk until smooth. Add a little more milk if needed.
Dip the top of each cooled donut into the glaze. Sprinkle with coconut and almonds.

Toasted coconut and almonds.

Place the coconut and sliced almonds on two separate baking sheets. Bake in a preheated oven at 350°F (175°C), stirring frequently, until golden brown, 8-12 minutes.