Baked Coconut-Lemon Doughnuts
From The Year of Cozy by Arianna Adarme
Doughnuts:
3/4 cups cake flour
1/2 cup +1 tablespoon granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3 large egg yolks
1/4 cup coconut oil, melted and cooled slightly
1/4 cup water
3 tablespoons grated lemon zest (from 3 lemons)
1 tablespoon + 1 teaspoon lemon juice
1 teaspoon pure vanilla extract
3 large egg whites
1/4 cup shredded unsweetened coconut
Glaze:
3 cups confectioners sugar, sifted
6 tablespoons lemon juice
Pinch of salt
Instructions:
I didn't bother with the glaze. I wanted the doughnuts to be sweet, not sugary. Also, I don't keep coconut oil in my house. I got tired of hearing how it can be used for everything from cooking to curing herpes. I refuse to use it on principle. Snake oil for the millennium. Hogwash! I used vegetable oil! There.
From The Year of Cozy by Arianna Adarme
Doughnuts:
3/4 cups cake flour
1/2 cup +1 tablespoon granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3 large egg yolks
1/4 cup coconut oil, melted and cooled slightly
1/4 cup water
3 tablespoons grated lemon zest (from 3 lemons)
1 tablespoon + 1 teaspoon lemon juice
1 teaspoon pure vanilla extract
3 large egg whites
1/4 cup shredded unsweetened coconut
Glaze:
3 cups confectioners sugar, sifted
6 tablespoons lemon juice
Pinch of salt
Instructions:
- To make the doughnuts: Preheat the oven to 325°F. In a medium bowl, mix together the cake flour, 1/2 cup granulated sugar, baking powder, baking soda and salt.
- In a large bowl, whisk together the egg yolks, oil, water, lemon zest, 1 tablespoon lemon juice, and vanilla. In 2 batches, add the flour mixture to the coconut-lemon mixture until just combined.
- In another medium bowl, combine the egg whites, 1 teaspoon lemon juice, and 1 tablespoon granulated sugar. Using a hand mixer with whisk attachment, beat the egg whites until medium to stiff peaks form, about 5-7 minutes. Gently fold the beaten egg whites into the batter until completely combined. Add the coconut and mix one last time.
- Liberally coat your doughnut pan with cooking spray and spoon the batter into each cavity, filling about three-quarters of the way full. Bake 10 to 12 minutes, or until the doughnuts are golden brown and spring back when touched.
- Allow the doughnuts to cool co in the pan on a cooling rack before running a knife around the edges to release them. Repeat the process with the remaining batter.
- To make the glaze: In a medium bowl, whisk together the confectioners sugar, lemon juice, and salt. Dip the cooled doughnuts into the glaze and transfer back to the cooling rack for the glaze to set.
I didn't bother with the glaze. I wanted the doughnuts to be sweet, not sugary. Also, I don't keep coconut oil in my house. I got tired of hearing how it can be used for everything from cooking to curing herpes. I refuse to use it on principle. Snake oil for the millennium. Hogwash! I used vegetable oil! There.