Monday, August 1, 2011

Homemade Coconut Donuts

This just in! Donuts are healthy for you!! Especially Coconut Donuts! Because Coconut is a.......fruit?

okay....it's not.
and here's more bad news.....
donuts are not exactly healthy for you....(crap!)
maybe I'm just excited about this recipe and I want to make them all the time and hide them all from them boyfriend because he devoured the first (and only) batch?! OKAY!?

This recipe was found on one of my favorite blogs, Confessions of a Cookbook Queen. And she got it from Sprinkle Bakes. We share cuz we care....sharing, stealing, same diff. :-)

In true Susan-fashion, I read it, drooled over it, bought (most of) the materials to make them, and then didn't actually make them. For a few weeks. So this past weekend when I got an itch to create masterpieces in my kitchen I dug up the directions, then discovered that I indeed did not have every specific ingredient on the original list and then proceeded to figure out how to still make them without taking a trip to the grocery store.
In this adventure, I must confess, I had very little faith that they would even turn out....so I took one, and only one picture. :-/ lo siento

However, they turned out very nice indeed (after boyfriend tweaked them, credit is due cuz he did good) so I decided to share them so that you, too, can steal the recipe. Is it stealing if I am giving you permission?

My Kitchen Assistant. Always ready to help!


Homemade Coconut Mini Donuts


Ingredients:
2 cups all purpose flour
3/4 cup white sugar
2 teasp baking powder
1 teasp salt
3/4 cup buttermilk (no, I don't keep this in my fridge, I made it. yea, I'm fancy)
2 beaten eggs


2 tablespoons melted butter
         2 teaspoons coconut extract

Directions:
Preheat oven to 375*
Spray mini donut pan(s) with non-stick spray
In one bowl, combine flour, sugar, baking powder & salt. Combine well. Add buttermilk, eggs, melted butter, & extract. Beat with mixer on medium until well combined. Fill donut cups about 1/2 full- i suggest piping them with a pastry bag or ziplock with the a corner cut.
Bake for 5-10mins or until puffed up and tops spring back when lightly touched. Remove to a wire cooling rack- once donuts have cooled make the glaze.

Glaze & Topping
1.5 cups powdered sugar
1/4 teasp salt
1/4 teasp coconut extract
1/4 cup coconut water
A cup or so of Unsweetened shredded coconut (the glaze is sweet enough!)

Mix all ingredients except the shredded coconut until combined. Let sit for a few mins to thicken up a little bit. Place shredded coconut on a plate for dipping.

After donuts have cooled, dip the entire donut in the glaze (Dave's delicious discovery) and then roll completely in the shredded coconut.

yummmmmm

After you emerge from your coconut coma, you can thank me. :-)