3/4 c buttermilk (I used 3/4 c almond milk & 1 T lemon juice)
2 T melted coconut spread (butter substitute made by Earth Balance)
For the glaze…
1/4 c almond milk
2 c powdered sugar
1 t pure vanilla extract
For the frosting…
1 c powdered sugar
1 T almond milk (plus more if needed – add by T)
sprinkles (definitely not optional)
Pre-heat oven to 425. Add 1 T lemon juice to 3/4 c almond milk if you are subbing for buttermilk. Mix all ingredients together (use a mixer if you are rich) and put into ziploc bag or piping bag. Cut off corner. Pip into your donut pan. Don’t over fill! A little over 1/2 full is perfect… otherwise you will end up with duffins (donut-muffins) like I did. Bake 7-9 minutes, just until browned. Place on cooling rack. Make 2nd batch… recipe should make 12 donuts or so.
For the glaze, combine ingredients in a medium sauce pan over low heat. Coat your donuts in glaze while the pan is still on low heat… place glazed donuts back on cooling rack. (Optional: perform taste test on semi-cooled glazed donuts)
For the frosting, mix together sugar and almond milk until smooth. Spread 1 t of frosting on cooled glazed-donuts, top with sprinkles. (Not optional: eat at least 2 more and complain of stomach pains for the rest of the night)
*For more technical instructions and tutorial, please see linked post. I know you don’t expect such from me.
My batch yielded more than a dozen but I don’t want to make you any promises. This was a win-win situation because I was still able to bring a dozen to the party, eat a few for quality control purposes, and have one the day after the party to perform freshness measures (I do it for you, blog friends).
On Friday night for dinner I had 1/2 a leftover chile relleno and 4 of these.
Yes, I said 4.
Don’t look at me like that.
Now do you see why?
These are itty-bitty and perfect for popping in your mouth one after another.
I made them using this, a birthday gift (thanks Ben & Amanda!)
Banana Coconut Donuts very slight adapted from Bakingdom
for 3 dozen mini-donuts
2 very ripe bananas
2 T buttermilk
1 t vanilla extract
1 c cake flour
1/2 t baking soda
1/4 t baking powder
6 T coconut spread, at room temperature
1/2 c sugar
1 egg, at room temperature
1/4 cup unsweetened coconut
Mash bananas and add in buttermilk and vanilla. Stir and set aside. In another bowl combine flour, baking soda and baking powder, set aside. In another bowl, beat together coconut spread and sugar until fluffy. Add egg, mix until combined. Add some of the flour mixture to the coconut spread/sugar mixture until combined, add some of the banana mixture. Alternate adding flour and banana mixtures until it’s all combined. Gently stir in coconut at end.
Place mixture in a ziploc bag (cup the end off) and pipe into preheated donut maker*. Cook until golden in color, about 7 minutes.
*Alternately preheat oven to 350, pipe donut mixture into well-greased donut pan. Cook for about 10 minutes or until golden in color.
1/2 c confectioners sugar
2 t milk
Combine sugar and milk and whisk until thoroughly mixed. Add food coloring. Dip donuts in glaze as soon as they are cool enough to handle (but still warm). Add sprinkles.
I’ve been itching to make donuts again since I made these.
I saw a recipe for Amber Ale Donuts on Craft Beer the other day and thought it sounded interesting… and brilliant.
I chose a bottle of Sam Adams Latitude 48 IPA from the refrigerator. According to the Sam Adams website, the hops in this beer give it a “powerful citrus and earthy aroma”. Sounded good to me. The rest of the ingredients in the recipe are pretty much pantry staples so these didn’t take long at all to pop in the oven.
1 C minus 2 T AP Flour (my substitution for cake flour which I didn’t have)
2 T Corn Starch
1/2 C Sugar
1 t baking powder
1/4 t ground nutmeg
1 t cinnamon
1/4 t salt
4 T melted butter, cooled
3 oz. Latitude 48 IPA
zest of 1 lemon
juice of 1/2 of 1 lemon
Preheat oven to 375. Melt butter and let cool. Sift all dry ingredients together into large mixing bowl. In a separate bowl, whisk together eggs, melted butter, beer, lemon juice and zest. Grease donut pan with butter or non-stick spray.
Pour liquid blend into dry mixture. Mix until just blended. Do not over mix or donuts will be tough. Fill each donut half full.
Bake in preheated oven for about 9 minutes. Donuts should not brown on top. Remove pan from oven and let cool.
Top with coconut butter when donuts are cool. Alternatively, you can roll donuts in powdered sugar while they are still warm.