Doughnuts by Miles Hannah

Author:Miles, Hannah [Miles, Hannah]
Language: eng
Format: epub
Publisher: Ryland Peters & Small
Published: 2012-12-18T14:00:00+00:00

Coconut Doughnuts

Coconut rum and fluffy shredded coconut make a tropical topping for these light doughnuts. They are baked in the oven rather than fried, so are not quite so naughty. Decorate in pink and white for a fun twist inspired by retro coconut ice candy!

2⅓ cups/300 g self-rising/self-raising flour

1 teaspoon baking powder scant ½ cup/85 g soft light brown sugar

½ teaspoon salt

2 eggs, beaten

3 tablespoons/50 g butter, softened

1 cup/250 ml milk

1 tablespoon coconut rum

FOR THE COCONUT GLAZE

2⅔ cups/400 g confectioners’/icing sugar, sifted

½ cup/130 ml coconut milk

1 tablespoon coconut rum

FOR THE TOPPING

½ cup/80 g soft shredded coconut pink food coloring

3 × 6-hole doughnut pans, greased a piping bag with a large round tip/nozzle

MAKES 18

Preheat the oven to 350°F (180°C) Gas 4.

Sift the flour into a large mixing bowl. Add all the remaining doughnut ingredients and beat to a smooth batter with a stand mixer or electric hand whisk. Spoon the mixture into the prepared doughnut pans. This is easiest done by transferring the batter to a piping and piping it into each hole. Bake in the preheated oven for 10–15 minutes or until golden brown. If you don’t have three doughnut pans, you can bake them in batches, washing the pan between each batch. Remove from the oven and turn the doughnuts out onto a wire rack to cool. Slide a sheet of foil under the rack to catch any drips of glaze later on.

Divide the shredded coconut equally between two bowls. Using a few drops of food coloring, tint half of the coconut pink and leave the remaining half white.

For the coconut glaze, put the confectioners’/icing sugar, coconut milk and rum in a saucepan set over medium heat and simmer for 3–5 minutes until the liquid reduces slightly and becomes syrupy. Remove from the heat and, one at a time, dip each doughnut in the syrup to coat completely. Remove with a slotted spoon and transfer to the wire rack. Sprinkle over the shredded coconut while the glaze is still sticky, coating half of the doughnuts with pink coconut and half with white. Leave to set before serving.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.