Festive and Familiar: Coconut-Almond Baked Doughnuts
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 from regular doughnuts.
They’re wonderful but more in line with cakes and cupcakes than true doughnuts.
That’s not a bad thing. 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.
I think that there is also something distinctly compelling about that doughnut shape. They’re elegant and festive without being childish or clunky. And they take so well to embellishment.
Here I’ve dressed up a batch of baked doughnuts with toasted coconut, almonds, and chocolate. It’s a familiar and beloved combination.
Get the Recipe: Coconut-Almond Baked Doughnuts
To toast the coconut and almonds, heat the oven to 350 degrees F. Spread the coconut and almonds on two separate baking sheets. Bake, stirring often, until golden brown, about 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 high in fat, both almonds and coconut tend to burn quickly.
Samantha Seneviratne is a New York-based writer, recipe developer and food stylist. She is the author of The New Sugar and Spice (Ten Speed Press), a baking cookbook combining family stories and food history with recipes that reimagine dessert as a more balanced mix of sugar and spice. She blogs about dessert at Love, Cake.