I have a two things I’d like to share with you this morning. The first being this new doughnut recipe for coconut donuts. They are baked, which means they are good for you. Right? It is fair to say I am utterly addicted to baking donuts. I probably need to stop or else my bum will begin looking like a doughnut! What makes baking donuts so perfect, is the minimal mess; no fried oil stains all over the kitchen. I have a personal testimonial for this recipe along with all of my baked doughnut recipes – Lenny, says that my doughnuts rock and that they are the best. Trust me this is a huge compliment and must be true because he is brutally honest when it comes to food. This beauties are ultra moist and bursting with flavor.
I was sitting at my desk, sipping coffee, when the thought of fresh baked donuts popped into my head. Then the image wondered to coconut, then lime, then back to coconut. There was only one thing to do; head to the kitchen. I love this baked coconut donut recipe, besides being simple to make, it is really delicious. To really enhance the coconut essence, I used coconut oil instead of butter, and it worked perfectly. Baking with coconut oil is a dream as it makes baked goods ultra moist, and this donut was no exception. To take the coconut donuts to the next level , I lightly glazed them with a lime glaze before dipping them in shreds of coconut, it was the icing on the cake (so to say).
This was a definitely a sinful way to kill an hour.
The second thing I want to share is news about a new hands-on food photography workshop that our little baby The Playground is offering this year. I have teamed up with my sweet friend Tracy, from Shutterbean (only seemed appropriate to make donuts for this announcement since she started the addiction), to teach some delicious beginning food photography workshops. Our workshops are geared towards the budding food photographer who is excited to learn how to take mouth-watering photos at home, using tools at their disposal. During this one-day hands-on workshop we will be covering:
- Learn how to shoot out of auto – do not be scared of manual
- Learn to manage natural light to your benefit
- Styling your food so you can still enjoy it afterward
- Basic editing that will make your photo pop
The Playground is going on to its second year of teaching fun hands-on workshops, and our food photograph ones are our most popular. We have students who are already professionals in their field looking to shoot something different, to the foodie who wants to make their restaurant foods more appealing. It is a fun way to spend an afternoon while learning something new. More info.
1 1/4 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup sugar
3/4 cup buttermilk
4 tablespoons melted coconut oil
1/2 teaspoon coconut extract
zest from a medium lime
1 1/3 powdered sugar
8 teaspoons lime juice
1 tablespoon melted coconut oil
1 cup unsweetened shredded coconut
Preheat oven to 325 F.
Spray [doughnut pan|http://astore.amazon.com/chezdenietlau-20/detail/B004CYELOQ] with non-stick baking spray.
Sift dry ingredients together in a medium mixing bowl.
In a smaller mixing bowl whisk together buttermilk, egg, cooled coconut oil, extract and zest.
Add to the dry ingredients.
Using a fork mix until blended and smooth.
Fill a pastry bag or ziplock with the batter.
Pipe into the doughnut pans until 2/3 full.
Bake for 14 – 15 minutes, until doughnuts spring back when lightly pressed.
Let cool in the pan for 5 minutes, then carefully turn out onto a cooling rack.
Let the doughnuts cool completely before glazing.
Sift the powdered sugar into a small mixing bowl. This step removes lumps.
Stir in the lime juice, then the coconut oil. You made need to add a little more lime juice to thin.
Dip the cooled doughnut into the glaze, allowing excess glaze to drip back into the bowl, then dip into the shredded coconut. Repeat.