NATIONAL DONUT DAY is almost here!! Are you as excited as we are?
This year, instead of drooling over everyone else's donuts on instagram we are taking a stab at making our own with this fabulous recipe brought to life by Kristie of The Sweet and Simple Kitchen. Can you say Coconut Raspberry Donuts?? Yes please. This tutorial is suprsingly easy to follow in your very own kitchen.
Drizzle your donuts with a delicious raspberry glaze and sprinkle them with some of your favorite toppings. We suggest trying the coconuts flakes and chopped pistachios to start :) Keep scrolling and follow this step by step donut recipe and let us know what you think!
If you're as mesmerized by the beautiful pink glaze as much as we are, have you checked out our stunning magenta swim pieces?! Bring some pop of color to your life and rock your magenta pieces on your next adventure!
Be sure to follow Kristie for more amazing recipes @thesweetandsimplekitchen
Coconut Raspberry Donuts
Yields 18 donuts
1 3/4 cups all purpose flour
1/4 cup coconut flour
1/2 cup shredded cocount, unsweetened
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup granulated sugar
1 cup buttermilk
1/3 cup butter, melted
1 1/2 tsp pure vanilla extract
1 tsp lemon zest
2 1/2 cups icing sugar
1 tbsp lemon juice
2-3 tbsp warm water
1 tbsp raspberry puree
1 tbsp corn syrup
1/4 tsp vanilla extract
Baked Coconut Donuts
1. Preheat your oven to 375 degrees and lightly grease with butter. Set aside.
2. In a large bowl, whisk together flour, coconut flour, baking soda, baking powder, salt, shredded coconut and granulated sugar.
3. Make a well in the center of the dry ingredients & set aside.
4. In another bowl, whisk together buttermilk, vanilla, lemon zest and eggs until well combined. Slowly whisk in melted butter until combined.
5. Pour into the well of the dry ingredients and gently fold the wet ingredients into the dry until the dough has just come together – it is okay if there are still a few floury streaks.
6. Scoop batter into a piping bag and cut about a 1 inch opening off of your piping bag.
7. Pipe the batter into the donut pans filling about 3/4 of the way full.
8. Place your donuts in the oven to bake for about 10-11 minutes or until the edges are a light golden brown.
9. Remove from the oven and set on a wire rack to cool for a few minutes before turning them out on the wire rack to cool completely to room temperature before glazing
1. In a large bowl, whisk together icing sugar, lemon juice and 2 tbsp of the warm water until smooth. Whisk in corn syrup, vanilla and raspberry puree until well combined. (You want your glaze to be a nice thick, yet pourable consistency).
*If it is a bit too stiff add in another tbsp of warm water – if it is too runny, add in more icing sugar 1 – 2 tbsp at a time until desired consistency is achieved.
2. Once donuts are completely cool, dip the smooth bottoms of the donuts (the side that was inside the pan) into the glaze, and use your finger to gently run off any excess. Place back on the cooling rack to set.
3. If you are using sprinkles or coconut to decorate your donuts, you want to sprinkle them on while the glaze is still wet so that they will stick.
4. Fill bowls with your desired toppings and dip half (or all) of the donut top into the topping.
5. Allow the donuts to set for a good 10 minutes before digging in.
SHOP SOME MAGENTA FAVORITES!