Buttermilk donuts with a sugary glaze topped with shredded coconut.
By: “So Sweet!” Sur la Table
Makes 6 large or 24 mini doughnuts.
1 cup unbleached all-purpose flour
1/2 cup sugar
1 tsp baking powder
1/2 tsp salt
2 large eggs, beaten
3 Tbs vegetable oil
2 Tbs buttermilk
1 tsp vanilla extract
3/4 cup powdered sugar
1 Tbs water
1 cup sweetened flaked coconut
1. Preheat oven to 375 F.
2. Make donuts. In large bowl, combine flour, sugar, baking powder and salt with a whisk.
In another bowl combine the eggs, oil, buttermilk and vanilla with a whisk until foamy (1-2 mins).
Pour egg mixture into the flour mixture and combine with wooden spoon. Pour about halfway into donut pan.
3. Bake donuts 10-12 minutes until they spring back when touched. Let cool completely.
4. Make the glaze. Combine sugar and water in a bowl and mix until smooth.
5. Glaze the donuts. Dip the top of each donut into the glaze and lift. Sprinkle coconut on the glaze. EAT!