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These oven-baked doughnut rings have lemon zest and fine coconut mixed into a soft batter. A lightly buttered doughnut pan gives them their shape without frying, and they are served plain.
Ingredients
- 130 g plain flour
- 30 g desiccated coconut
- 70 g sugar
- 1 tsp baking powder
- ¼ tsp salt
- 1 large egg
- 100 ml milk
- 35 g melted butter, plus 5 g for pan
- 1 lemon, finely grated zest only
- 1 tsp vanilla extract
Method
- Heat the oven to 180°C / 350°F. Grease a six-hole doughnut pan with the extra 5 g butter, including the central posts. Use a pan with cavities about 8–9 cm across.
- Whisk flour, desiccated coconut, sugar, baking powder and salt in a bowl. In another bowl whisk egg, milk, cooled melted butter, lemon zest and vanilla.
- Fold the wet mixture into the dry mixture just until combined. Do not beat until smooth; a few small lumps are fine.
- Spoon or pipe batter evenly into the six cavities, filling each about three-quarters full and keeping the center posts clear.
- Bake for 12–15 minutes until lightly golden and springy, with a skewer coming out without wet batter. Cool in the pan five minutes, then loosen gently and turn onto a rack.
- Cool at least 15 minutes more. Serve plain so the lemon-scented crumb and coconut texture stay visible; no glaze or sugar coating is needed.
- Keep fully cooled doughnuts airtight for up to two days at cool room temperature, or freeze individually.
Grease the center posts
The narrow inner edges can stick, so coat them as carefully as the outside cavities.
Mix only briefly
Once wet and dry ingredients combine, stop stirring to keep the crumb tender.
Cool before lifting
Five minutes in the pan helps the delicate rings hold their shape.
FAQs
- How many servings does this make?
Makes 6 servings using the pan or equipment listed.
- What should I check before serving?
Cool at least 15 minutes more. Serve plain so the lemon-scented crumb and coconut texture stay visible; no glaze or sugar coating is needed.
- How should I store leftovers?
Keep fully cooled doughnuts airtight for up to two days at cool room temperature, or freeze individually.
