Dessertsbonappetit4.3
Baked Coconut-Cardamom Doughnuts
Inspired by coconut-based mithai, this recipe for baked doughnuts results in a plush, cakey crumb and a sweet cardamom-spiced glaze, all thanks to coconut milk.
👥 12 Servings👤 Hetal Vasavada📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●whisk
- ●spatula
- ●oven
- ●skillet
📝 Preparation Steps
1
DOUGHTNUTS
2
Place a rack in middle of oven; preheat to 425°. Lightly coat pan with nonstick vegetable oil spray. Whisk ⅓ cup (66 g) granulated sugar, 3 Tbsp. plus 1½ tsp. (44 g) light brown sugar, 3 Tbsp. vegetable oil, 2½ Tbsp. unsalted butter, room temperature, 1 tsp. baking powder, ¼ tsp. baking soda, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, ¼ tsp. ground cardamom, and ¼ tsp. ground nutmeg in a large bowl. Add 1 large egg, 1 large egg yolk, 1⅓ cups unsweetened coconut milk, ½ tsp. vanilla extract and whisk again to combine. Working in 3 additions, fold in 1¾ cups plus 5 tsp. (233 g) all-purpose flour with a rubber spatula until no lumps or dry streaks remain.
Nonstick vegetable oil spray. vegetable oil3 Tbsp½ Tbsp. unsalted butter, room temperature2. baking powder1 tsplarge egg1large egg yolk1⅓ cup (66 g) granulated sugar⅓ cups unsweetened coconut milk (such as Thai Kitchen)1⅓ cups (147 g) powdered sugar1
3
Spoon batter into a reusable pastry bag or resealable plastic bag and cut off tip or 1 corner to make a ½" opening. Pipe batter into prepared pan filling each well about three quarters full. Tap pan onto counter 2 or 3 times to eliminate any air bubbles, then use a spoon to smooth surface of each doughnut.
4
Bake doughnuts until a tester inserted into the center comes out clean, 9–⏱️ 11 minutes. Let doughnuts cool in pan ⏱️ 5 minutes, then turn out onto a wire rack.
5
GLAZE AND ASSEMBLY
6
Toast 1⅓ cups unsweetened shredded coconut in a medium skillet over medium heat, stirring constantly, until golden, 3–⏱️ 5 minutes (keep an eye on it because once the coconut starts to brown, it can quickly become burnt). Transfer to a shallow bowl or dish and set aside.
⅓ cup (66 g) granulated sugar⅓ cups unsweetened shredded coconut1⅓ cups (147 g) powdered sugar1
7
Whisk 1⅓ cups (147 g) powdered sugar, ¼ cup unsweetened coconut milk, and ¼ tsp. ground cardamom in a shallow bowl until no lumps remain. Whisk in water 1 Tbsp. at a time if glaze is too thick.
⅓ cup (66 g) granulated sugar⅓ cups unsweetened coconut milk (such as Thai Kitchen)1⅓ cups unsweetened shredded coconut1⅓ cups (147 g) powdered sugar1
8
While doughnuts are still slightly warm and working one at a time, dip into glaze, making sure to coat entirely, then place in bowl with shredded coconut to coat one side. Turn over and coat on other side. Return to rack as you go. Let doughnuts sit 10–⏱️ 15 minutes before serving. Do ahead: Doughnuts can be made 3 days ahead. Store airtight at room temperature.
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