Usually on the weekends I like to make us a little bit of an indulgent treat to have with out cuppa's at tea break, or as a quick dessert after supper with some ice cream. Little delights such as these baked doughnuts fit the bill perfectly, without going too far over the top as far as calories and indulgence goes.
These are baked instead of fried, but that doesn't mean they can't be every bit as exciting as a traditional fried doughnut. We rather like our doughnuts baked in this house . . . tis true!
These little indulgences are as light as air and chock full of coconut flavour, from both the use of coconut milk in the batter along with dessicated coconut. I also like to use coconut oil instead of regular butter, for an additional burst of coconut, and it's really quite good for you, don't you know?
I bought myself two six hole doughnut pans, because most recipes make 12 anyways, and it saves me from having to stop and wash a pan and re-butter it to make the second six doughnuts! It's worth the expense to me, as I am rather lazy. It will pay for itself over time.
The finished light little puffs are dipped in melted seedless raspberry jam and then rolled in dessicated coconut for a really tasty coconut finish. I recommend Hungry Jack's Organic Dessicated coconut myself. It's what I use and I like it. You will love these doughnuts. I guarantee!
*Coconut Doughnuts*Makes 12
175g of self raising flour (1 1/4 cups)
1 tsp baking powder
115g of caster sugar (6 1/1 TBS)
150ml coconut milk (5 fluid ounces)
1 large free range egg, beaten
25g butter, melted (2 TBS) (I use coconut oil)
100g dessicated coconut (1 1/3 cup) divided
5 TBS seedless raspberry jam, warmed through
Sift the flour and baking powder together into a bowl. Whisk in the castor sugar and salt. Whisk the coconut milk, egg, and butter together. Make a well in the dry ingredients and add the wet all at once. Mix until smooth and then stir in 1/4 of the coconut. Spoon into the prepared doughnut pans. (I find each receptacle takes about 3 spoons of batter) Bake for 10 to 15 minutes, until risen and golden brown. Turn out onto a wire rk and allow to cool.
Sprinkle the remainder of the coconut onto a large flat plate. Dip the cooled doughnuts into the warm jam and then roll them in the coconut to coat. Allow to set before serving. Store in an airtight container. These are best eaten on the day.