baked donuts with coconut oil

Filed Under: Baking, Breakfast, Food Tagged With: baked, breakfast, brunch, coconut, donuts. May 29, 2014 - Ahhhh Donuts. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry. Dip each cooled donut into the melted chocolate and immediately top with sprinkles. I use all the self control I have at the grocery store not buy one, then come home and make 10 and eat half. Yes, they freeze really well if you put them in a ziploc and into the freezer before you put the icing and coconut flakes on top. Baked doughnuts are one of life’s little treasures. Yes, they do if you do not put the icing and shredded coconut on them before. Mix well. Stir together until no flour bits remain and all of the ingredients are well combined. Spoon the batter into the prepared doughnut pan, filling each cup about 2/3 full. In a large bowl, combine the flour, sugar, baking powder and salt. All though they still have a lot of sugar in them, they are not deep fried and greasy. Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Lightly grease a doughnut pan and set aside. A little bit. A few weeks ago I noticed a photo on Instagram that made my mouth water. Cake donuts are baked. These baked coconut donuts are really fantastic! Set aside. Preheat oven to 425º F. and spray two donut pans with baking spray (see note below if you only have one donut pan). Additionally, make sure you donuts have completely cooled before adding the icing to them to avoid it dripping. Apple Cider Baked Donuts – Baked donuts made with apple cider and fall spices right in them that takes less than 20 minutes to make! LouAna is a registered trademark of Ventura Foods, LLC. In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg and sugar. Lightly grease two standard doughnut pans. Add in 1/3 of the flour mixture then mix on low until combined, mix in 1/2 of the coconut milk and the lemon juice. In a large mixing bowl, combine flour, baking powder, shredded coconut (optional), and sugar. You can pop them right in the refrigerator as is and then just assemble them with the icing and coconut when you are ready to eat the donuts. 1 teaspoon pure vanilla extract, For the Glaze: But really, I regret nothing. Mix until combined. In a large mixing bowl, add the softened butter, oil, white sugar, brown sugar and both extracts (if using all vanilla extract then use 1-1/4 teaspoons). LorAnn Oils Emulsion, Coconut, 4 Ounce Weetiee Pastry Piping Bags -100 Pack-16-Inch Disposable Cake Decorating Bags Anti-Burst Cupcake Icing Bags for all Size Tips Couplers and Baking Cookies Candy Supplies Kits - Bonus 2 Couplers Wilton Non-Stick 6-Cavity Donut Baking Pans, 2-Count Nutrition Information: Yield: 9 Serving Size: 1 Amount Per Serving: Calories: 371Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 50mgSodium: 190mgCarbohydrates: 58gFiber: 2gSugar: 33gProtein: 6gThis nutritional information can vary depending on the specific products you choose so this is a general guess of the correct nutritional information based on the products I used. ","image":["https:\/\/i0.wp.com\/mildlymeandering.com\/wp-content\/uploads\/2018\/05\/03-Baked-Coconut-Donuts.jpg?resize=720%2C720&ssl=1","https:\/\/i0.wp.com\/mildlymeandering.com\/wp-content\/uploads\/2018\/05\/03-Baked-Coconut-Donuts.jpg?resize=720%2C540&ssl=1","https:\/\/i0.wp.com\/mildlymeandering.com\/wp-content\/uploads\/2018\/05\/03-Baked-Coconut-Donuts.jpg?resize=720%2C405&ssl=1","https:\/\/i0.wp.com\/mildlymeandering.com\/wp-content\/uploads\/2018\/05\/03-Baked-Coconut-Donuts.jpg?fit=735%2C1103&ssl=1"],"recipeCategory":"Breakfast","recipeCuisine":"American","prepTime":"PT15M","cookTime":"PT10M","performTime":"PT10M","totalTime":"PT25M","recipeIngredient":["2 cups all-purpose flour","1\/2 cup sugar","2 teaspoons baking powder","2 tablespoons shredded coconut, optional","3\/4 cup milk","2 eggs, beaten","2 tablespoons butter, melted","1\/4 cup vegetable oil","1 teaspoon coconut emulsion or extract","1 1\/2 cups powdered sugar","3 tablespoons milk","1 teaspoon coconut emulsion or extract","Shredded coconut"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat the oven to 325 degrees and spray a donut pan with nonstick spray.\u00a0 Set aside. Preheat oven to 180°C/360°F and arrange the baking rack in the middle shelf. Add the wet ingredients all at once to the dry ingredients. While the doughnuts cool, make the glaze. 1/3 cup granulated sugar Dip each donut in the icing or drizzle it on top. Mix until combined. Allow to cool until durable enough to handle, can chill in fridge if desired. Its a very cozy/creamy good contrast, friends. Who needs the coffee shop when you can have these? There's three forms of coconut in these bad boys - coconut oil, shredded coconut and coconut extract. Mix in last 1/3 of the flour, fold batter with a rubber spatula to ensure it's evenly incorporated. Prep time: 15 minutes That’s what makes them different from traditional donuts. Sprinkle shredded coconut on top and serve immediately. This recipe uses cake flour, granulated sugar and other dry ingredients which will give these donuts a cake-like texture and make them light and tender. ","position":5,"name":"Once the donuts are completely cooled, mix together...","url":"https:\/\/mildlymeandering.com\/baked-coconut-donuts\/#mv_create_166_5"}],"keywords":"coconut, donuts, baking, breakfast, dessert, baked","suitableForDiet":"VegetarianDiet","nutrition":{"@type":"NutritionInformation","calories":"371 calories","carbohydrateContent":"58 grams carbohydrates","cholesterolContent":"50 milligrams cholesterol","fatContent":"14 grams fat","fiberContent":"2 grams fiber","proteinContent":"6 grams protein","saturatedFatContent":"6 grams saturated fat","servingSize":"1","sodiumContent":"190 grams sodium","sugarContent":"33 grams sugar","transFatContent":"0 grams trans fat","unsaturatedFatContent":"7 grams unsaturated fat"},"aggregateRating":{"@type":"AggregateRating","ratingValue":"4.5","reviewCount":14},"url":"https:\/\/mildlymeandering.com\/baked-coconut-donuts\/"} Yield: 9 donutsBaked Coconut Donuts Print Baked Coconut Donuts - This baked donut recipe is perfect for breakfast or brunch this weekend! Preheat oven to 350 degrees F. Lightly grease a 6 cavity silicone donut pan for regular-sized donuts (can also use a 12 count mini donut pan or muffin tin) and set aside. Pipe the batter into the donut pan so that the batter goes 2/3 of the way up the molds in the pan. All opinions are my own. Remove from oven and transfer to a cooling rack.Once the donuts are completely cooled, mix together the ingredients for the icing. The key to capturing toasty-ness in a fluffy baked donut bite is using roasted pecans for half of the flour. It’s the same basic batter I use to make my Baked Valentine Cherry Donuts… Smooth out and fill each doughnut in the pan three-quarters full with batter. Just as alluring as the store-bought boxed kind but gluten-free and dairy-free, these baked cake donuts have it all. Before long, this toasted coconut baked donut recipe was born! All Rights Reserved. Cook time: 10 minutes ","position":1,"name":"Preheat the oven to 325 degrees and spray...","url":"https:\/\/mildlymeandering.com\/baked-coconut-donuts\/#mv_create_166_1"},{"@type":"HowToStep","text":"In a large mixing bowl, combine flour, baking powder, shredded coconut (optional), and sugar.\u00a0 Mix until combined.\u00a0 In a separate bowl, combine milk, eggs, butter, vegetable oil, and coconut emulsion.\u00a0 Mix the wet ingredients until well combined before adding in the dry ingredients.\u00a0 Stir until just combined. 2 tablespoons LouAna® 100% Pure Coconut Oil, melted Copyright © 2020 Mildly Meandering on the Foodie Pro Theme, Weetiee Pastry Piping Bags -100 Pack-16-Inch Disposable Cake Decorating Bags Anti-Burst Cupcake Icing Bags for all Size Tips Couplers and Baking Cookies Candy Supplies Kits - Bonus 2 Couplers, Wilton Non-Stick 6-Cavity Donut Baking Pans, 2-Count, How to Edit Photos on Samsung Galaxy S9+ », Brunch Gazpacho Shooters with Cheesy Everything Toast Dippers, Kale Salad with Apples, Carrots, Cheese and Peppers, Carrot Cake Cinnamon Rolls with Vanilla Cream Cheese Frosting, Khachapuri (Georgian Cheese Bread with Eggs), Morning Glory Doughnuts with Coconut Glaze, Shortcut Blueberry Cheesecake Cinnamon Rolls, Sun-Dried Tomato Pesto Chicken Sandwiches, Sweet Potato Hash with Spinach and Sun-Dried Tomatoes. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a large bowl, combine the flour, sugar, baking powder and salt. Yes. Once the coconut is a nice golden brown, remove from heat. 1/4 teaspoon baking soda Seven (7) winners will be selected. Baked Coconut Donuts from Cooking Classy. In a large mixing bowl mix together sifted flour, almond flour, baking … Bake for 30 minutes at 200 degrees celsius. Set aside. In a large bowl, whisk coconut oil, applesauce, milk, and vanilla together — make sure the oil is at room temperature or else it'll solidify! Mine were almost cool but were warm enough that you can see the icing dripping and soaking into the donuts a bit more than it should have. Spray donut pans with non-stick baking spray. My friend Dorothy of ShockinglyDelicious had posted a recipe on her blog for Easy Glazed Baked Donuts. Bake for 7-9 minutes or until golden brown. Madi, I’d probably cut the sugar in half (because that’s just what I do! Set aside.In a large mixing bowl, combine flour, baking powder, shredded coconut (optional), and sugar. Sprinkle shredded coconut on top and serve immediately.Recommended ProductsAs an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Splash of coconut extract Plus, there's lots of fresh lemon zest and juice. ","position":4,"name":"Transfer the donut batter into a piping bag...","url":"https:\/\/mildlymeandering.com\/baked-coconut-donuts\/#mv_create_166_4"},{"@type":"HowToStep","text":"Once the donuts are completely cooled, mix together the ingredients for the icing.\u00a0 Dip each donut in the icing or drizzle it on top.\u00a0 Sprinkle shredded coconut on top and serve immediately. In a large bowl, whisk … No waiting for the dough to rise or kneading involved. In another bowl, combine the coconut milk, eggs, coconut extract, butter and oil. Cook in oil for 1 minute and 15 seconds, turn over and cook for another 1 minute and 15 seconds (exact times may vary). Set aside. Stir until just combined. Whisk in the melted coconut oil. These Toasted Coconut Baked Donuts are not made with yeast. In a small bowl whisk together egg, buttermilk, and vanilla extract. In a separate bowl, combine milk, eggs, butter, vegetable oil, and coconut emulsion. In a small saucepan over medium-low heat or in the microwave, melt coconut oil if it is still solid. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. Coconut cake donuts baked in a donut pan and topped with a coconut icing and shredded coconut. I’ve really been on a big coconut kick since I discovered that I actually like coconut a few months back. LorAnn had sent us all 3 emulsions and one of mine was coconut which was perfect to use in donuts! Place in the oven and bake for 8 to 10 minutes. In a large mixing bowl, stir with a stand or handheld mixer fitted with a whisk attachment milk, … Coconut Baked Doughnuts Recipe photo credit: Joy Wilson and Jon Melendez. Mix the wet ingredients until well combined before adding in the dry ingredients. These donuts are the epitome of all those things, but all those things dipped in sweet MAPLE GLAZE. This coconut donut recipe is perfect for coconut fans! Bake for … That might create rubbery doughnuts. 1/2 teaspoon freshly grated nutmeg Place in oven and bake for 10-12 minutes. Remove from the pan and place directly in … Add the eggs, beating to combine. I had a coconut. These coconut donuts came into being when I was trying to think up my last recipe for #BrunchWeek. 1 1/2 cups powdered sugar, sifted Whisk to combine. Stir in the shredded coconut. Add the wet ingredients all at once to the dry ingredients. Place in oven and bake for 10-12 minutes. https://www.epicurious.com/recipes/food/views/coconut-doughnuts-51126410 Preheat the oven to 425°F. HOW TO MAKE BAKED COCONUT DONUTS Baked donuts are my favorite way of making donuts because of how easy it is. Allow to set for about 30 minutes before stacking or serving. In a small bowl whisk together egg, buttermilk, and vanilla extract. Baked Coconut Donuts – This baked donut recipe is perfect for breakfast or brunch this weekend! 1/2 cup unsweetened shredded coconut ; Method. Use a small spoon to dollop batter into the prepared pan. While they are cooling, to a microwave safe bowl, add the chocolate chips and coconut oil and microwave for 30 seconds, stir, then microwave another 30 seconds (as needed) and stir until smooth. Check with a toothpick that they are done, then remove the donuts from the oven and let them cool down completely. Yum…I especially liked the toasted coconut topping. Ingredients. They can be made even healthier by subbing granulated sugar for alternative sweeteners such as honey or maple syrup or using whole wheat flour instead of white flour but I have not tested those substitutions with this specific recipe so please do so with caution. This coconut donut recipe is perfect for coconut fans! Add the aquafaba and whisk until combined with oil … Carefully remove donut and donut hole from oil, allowing oil to drip off for about 8 to 10 seconds, and set onto paper towels to cool. Coat your Soft Baked Oil-Free Coconut Donuts with melted vegan chocolate and sprinkle with your favorite toppings such as nuts, cookie crumbles, peanut butter and cocoa nibs. Once the donuts are completely cooled, mix together the ingredients for the icing. Coconut cake donuts baked in a donut pan and topped with a coconut icing and shredded coconut. Baked Pumpkin Spice Donuts – Pumpkin donuts baked to perfection and covered in cinnamon sugar. Summer / Fall / Winter / Spring / Bake / Coconut Oil / Dessert / Joy the Baker / Snack / Vegetarian /. Growing up, most of my encounters with coconuts were fresh coconuts on the beach that we’d crack open and just drink right there. In a medium-sized mixing bowl, beat together the butter, vegetable oil, and sugars until smooth. BrunchWeek Beverages: Sparkling Strawberry Ice Tea from Daily Dish Recipes Texan 75 from Forking Up Voodoo Bloody Mary from Girl Carnivore, BrunchWeek Appetizers: Antipasto Platter from A Day in the Life on the Farm Brunch Gazpacho Shooters with Cheesy Everything Toast Dippers from The Crumby Kitchen Kale Salad with Apples, Carrots, Cheese and Peppers from Shockingly Delicious Spring Cobb Salad from The Barbee Housewife, BrunchWeek Egg Dishes: Asparagus, Mushroom and Cheese Egg Cups from The Bitter Side of Sweet Asparagus, Sausage, and Onion Quiche from Hezzi-D’s Books and Cooks Breakfast Stuffed Avocados from Rants From My Crazy Kitchen Cheesy Ham and Asparagus Frittata from Cooking with Carlee Egg & Veggie Casserole from The Chef Next Door Ham & Cheese Hashbrown Frittata from It Bakes Me Happy, BrunchWeek Breads, Grains, and Pastries: Banana Blueberry Cinnamon Mini Muffins from Sweet Beginnings Carrot Cake Cinnamon Rolls with Vanilla Cream Cheese Frosting from Love and Confections Cheddar Sun-Dried Tomato Scones from Tara’s Multicultural Table Cinnamon Toast Crunch Crepes from 4 Sons ‘R’ Us Coconut Doughnuts from Mildly Meandering Pull Apart Cinnamon Coffeecake with Chocolate Glaze from Family Around the Table Grand Marnier French Toast from That Skinny Chick Can Bake Khachapuri (Georgian Cheese Bread with Eggs) from A Kitchen Hoor’s Adventures Morning Glory Doughnuts with Coconut Glaze from The Chef Next Door Sausage, Egg & Cheese Kolaches from The Spiffy Cookie Shortcut Blueberry Cheesecake Cinnamon Rolls from Big Bear’s Wife, BrunchWeek Main Dishes: Salmon Quiche from My Catholic Kitchen Steak and Eggs over Asparagus from Kudos Kitchen by Renee Sun-Dried Tomato Pesto Chicken Sandwiches from Books n’ Cooks, BrunchWeek Fruits, Vegetables and Sides: Asparagus and Goat Cheese Tart from Karen’s Kitchen Stories Breakfast Salad from Caroline’s Cooking Green Apple Smoothie from The PinterTest Kitchen Herbed Asparagus Velouté from Culinary Adventures with Camilla Roasted Asparagus & Carrots from Amy’s Cooking Adventures Sweet Potato Hash with Spinach and Sun-Dried Tomatoes from The Redhead Baker, BrunchWeek Desserts: Hazelnut Pudding Cups from Strawberry Blondie Kitchen Raspberry Lime Parfaits from Eat Move Make. SUBSCRIBE HERE: http://bit.ly/CookingWithPlants This is a simple oven baked vegan donuts recipe that you can have on the table in under 20 minutes! In another bowl, combine the coconut milk, eggs, coconut extract, butter and coconut oil… Set aside. Spray with oil a donut pan and set aside. I ended up with a bag of shredded coconut many months ago that I intended to use to make granola bars but ended up never doing so. I could not stand coconut juice, I thought it had a terrible flavor and I found it somewhat revolting. 3/4 teaspoon baking powder The batter relies on almond flour, coconut oil, and coconut milk, and the coconut glaze gets its pretty-in-pink hue from freeze-dried raspberries. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All you need is a donut pan like this one. I had a craving for something baked. This nutritional information can vary depending on the specific products you choose so this is a general guess of the correct nutritional information based on the products I used. No purchase necessary. Bake donuts for 15 minutes. Mix the wet ingredients until well combined before adding in the dry ingredients. Try not to over mix the batter. In a small saucepan over medium-low heat or in the microwave, melt coconut oil if it is still solid. Please keep that in mind when making the recipe. Brush or dunk the donuts with a little melted ghee or coconut oil to help adhere the cinnamon sugar coating to the donuts. Bake the donuts in the preheated oven for just about 15 minutes. How To Make Baked Donuts. Soft, fluffy, sprinkled, and sweet! This coconut donut recipe is perfect for coconut fans! If you stick a toothpick in to the donuts, it should come out clean when they are done. 2 1/4 cups (320g) all-purpose flour (scoop and level to measure) Prep Time 15 minutes Cook Time 10 minutes Total Time 25 minutes IngredientsCoconut Donuts 2 cups all-purpose flour 1/2 cup sugar 2 teaspoons baking powder 2 tablespoons shredded coconut, optional 3/4 cup milk 2 eggs, beaten 2 tablespoons butter, melted 1/4 cup vegetable oil 1 teaspoon coconut emulsion or extractCoconut Icing 1 1/2 cups powdered sugar 3 tablespoons milk 1 teaspoon coconut emulsion or extractTopping Shredded coconutInstructionsPreheat the oven to 325 degrees and spray a donut pan with nonstick spray. Now you can really take the coconut in these donuts to the extreme and use coconut milk and coconut oil in the recipe instead of just plain ole cow milk and butter/vegetable oil but that’s up to you. Pipe the batter into the donut pan so that the batter goes 2/3 of the way up the molds in the pan. The wet ingredients are made … Coconut cake donuts baked in a donut pan and topped with a coconut icing and shredded coconut. By entering you give the right to use your name and likeness. Serve or store in an air-tight container for up to 4 days. Cook about 1-2 minutes then flip over and cook another minute. Homemade Baked Donuts. Add more milk as necessary to create a thick but still just pourable glaze. Add the coconut flour, water chestnut flour, baking soda, and salt. The coconut emulsion really makes the recipe so make sure to get some if you don’t have any on hand! Spoon the batter into the donut to about 3/4 full. … Allow to cool but not harden. Add the milk, yogurt, olive oil, egg, and vanilla, and whisk just until the batter is smooth. I was reminded of autumn outings to the cider mill, where I first had the combination of cider and donuts. To make the glaze, in a medium bowl whisk together powdered sugar and salt. Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge.

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