Lemon Coconut Baked Doughnuts (Print version)
These oven-baked doughnut rings have lemon zest and fine coconut mixed into a soft batter.
# Ingredients:
Ingredients
01 -
130 g plain flour
02 -
30 g desiccated coconut
03 -
70 g sugar
04 -
1 tsp baking powder
05 -
¼ tsp salt
06 -
1 large egg
07 -
100 ml milk
08 -
35 g melted butter, plus 5 g for pan
09 -
1 lemon, finely grated zest only
10 -
1 tsp vanilla extract
# Instructions:
01 -
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.
02 -
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.
03 -
Fold the wet mixture into the dry mixture just until combined. Do not beat until smooth; a few small lumps are fine.
04 -
Spoon or pipe batter evenly into the six cavities, filling each about three-quarters full and keeping the center posts clear.
05 -
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.
06 -
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.
07 -
Keep fully cooled doughnuts airtight for up to two days at cool room temperature, or freeze individually.
# Good to know:
01 -
Includes 20 minutes resting or cooling time.