Extra Special Breakfast, Part 1 November 14, 2024

Sometimes on the weekend, you just need an extra special breakfast, right?  When we don’t have crazy busy Saturday plans, I love to spend a little extra time in the kitchen making us pancakes or something else delicious.  Last year, I tried out this tasty recipe for baked coconut  doughnuts that was quite simple and deceptively tasty (because they don’t look like that much).  The recipe is calling for you to make mini doughnuts, but my doughnut pan is regular sized, so I did tweak things to compensate for that.  I also found that the recipe didn’t make quite enough glaze to dip all the donuts, so I’ll show my adjustment for that in the recipe.  Also, next time, I’ll toast the coconut for the topping to give it an extra pretty look.

Baked Coconut Doughnuts with Coconut Glaze (from Betty Crocker)

1 1/2 c. Bisquick

3 tbsp. sugar

1/2 c. shredded, unsweetened coconut

2/3 c. milk (I think coconut milk could add a little extra coconut oomph.)

1 egg

1 tsp. vanilla

1/2 tsp. coconut extract

1/2 c. 3/4-1 c. powdered sugar

1 tbsp. 1 1/2 – 2 tbsp. milk (Again, coconut milk would be amazing.)

1/2 tsp. coconut extract (I like to go easy on most extracts, so this is the original amount.)

1/4 c. shredded (toasted) unsweetened coconut

1. Preheat the oven to 425 degrees and grease a mini (or regular) donut pan.  In a medium bowl, mix together the Bisquick, sugar, 1/2 cup coconut, milk, egg, vanilla, and 1/2 tsp. coconut extract until blended.  Spoon the batter into the pan, using 1 tablespoon per pan (for the minis).
2. Bake for 6-8 minutes (for the minis; about 12-16 minutes for the regular sized) or until a toothpick inserted near the center of a donut removes cleanly.  Cool for 5 minutes on a wire rack. (Be careful removing them from the pan, they’re a bit crumbly when warm.)
3. In a small bowl, mix together the powdered sugar, 1-2 tbsp. milk, and 1/2 tsp. coconut extract; whisk until smooth.  Place the 1/4 cup coconut in another small bowl.  Dip each doughnut in the glaze, then in the coconut.

 

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And if you think *this* is special (and it is), just wait until you see Part 2!