Coconut Almond Baked Doughnuts

Baked doughnuts have basically taken over the Internet. I understand. The opportunity to indulge in a homemade doughnut, without having[ to heat up a big pot of oil, is appealing. That said, I think that baked doughnuts are in a completely separate category than regular doughnuts. They're wonderful, but more in line with cakes and cupcakes than a true doughnut. Baked doughnuts are incredibly easy to whip up. The batter comes together in minutes, bakes quickly and makes just enough doughnuts to enjoy for brunch without leftovers.]

Total Time:
1 hr 20 min
Prep:
15 min
Inactive:
50 min
Cook:
15 min

Yield:
6 doughnuts
Level:
Easy

Ingredients
  • Batter:
  • 6 tablespoons unsalted butter, melted, plus more for the pan
  • 1 1/4 cups all-purpose flour
  • 1/2 cup toasted sweetened flaked coconut (see Cook's Note)
  • 1/2 cup granulated sugar
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup whole milk
  • 1/2 teaspoon almond extract
  • 1 large egg
  • Glaze and Toppings:
  • 1 cup confectioners' sugar
  • 1/4 cup natural cocoa powder
  • 4 to 6 teaspoons whole milk
  • 1/2 cup toasted sweetened flaked coconut (see Cook's Note)
  • 1/2 cup toasted sliced almonds (see Cook's Note)
Directions
  • Special equipment: a 6-cup doughnut pan

  • For the batter: Preheat the oven to 350 degrees F. Butter a 6-cup doughnut pan.

  • In a large bowl, whisk together the flour, coconut, granulated sugar, baking powder and salt. In a small bowl, whisk together the milk, melted butter, almond extract and egg. Fold the wet ingredients into the dry ingredients and stir just until combined.

  • Transfer the batter to a plastic ziptop bag and cut the corner to make about a 1/2-inch opening. Squeeze the batter evenly into the depressions of the prepared pan. Bake until a toothpick inserted into a doughnut comes out clean, 12 to 14 minutes. Transfer the pan to a rack to cool slightly, then carefully tip the doughnuts out onto the rack to cool completely, about 45 minutes.

  • For the glaze and toppings: In a shallow bowl, whisk together the confectioners' sugar and cocoa powder. Add 4 teaspoons of the milk and whisk to make a smooth glaze. Add a little more milk if necessary.

  • Dip the top of each cooled doughnut in the glaze. Top with the toasted coconut and almonds.

Cook's Note: To toast the coconut and almonds, preheat the oven to 350 degrees F. Spread the coconut and almonds on 2 separate baking sheets. Bake, stirring often, until golden brown, 8 to 12 minutes. I highly recommend using a timer when you toast anything in the oven. It's all too easy to forget things in the oven and because they are both high in fat, both almonds and coconut tend to burn quickly.


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    This recipe is featured in:

    Ultimate Baking Guide