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.
| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 20 min |
| Yield: | 6 doughnuts |
Ingredients
- 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
- 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)
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 509 |
| Total Fat | 24 g |
| Saturated Fat | 13 g |
| Carbohydrates | 70 g |
| Dietary Fiber | 5 g |
| Sugar | 43 g |
| Protein | 8 g |
| Cholesterol | 64 mg |
| Sodium | 299 mg |
Reviews
These were incredible! I also made some with gluten free flour for my mom and they were also delicious.
I made these as a birthday gift for my sister. I’ve tried several baked donut recipes and shared them with her. She said these were legit and the best I’ve ever made. Donut shop quality. Thank you.