COCONUT CRUNCH DONUTS
Coconut Crunch donuts have always been one of my favorites. You buy them in mini-size at the grocery store. I’ve never know what exactly what was in those things besides Angel tears and Unicorn toots, because they are truly magical. Sweet and buttery with a crunchy coconut crumb coating. I never thought I would be able to duplicate them, but guess what.
I cracked the code. Game over!
Ingredients
Topping:
Donuts:
Glaze:
Instructions
I cracked the code. Game over!
Baca Juga
Ingredients
Topping:
- 2/3 cups all-purpose flour
- 2/3 cup packed brown sugar
- 2 Tablespoons cold butter
- 1 cup sweetened, shredded coconut
- 1 cup sour cream
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- sprinkle of cinnamon
Glaze:
- 2 cups powdered sugar
- 1/4 teaspoon vanilla extrac2
- 2 Tablespoons warm water
Instructions
- Preheat oven to 350. Spray 2 donut pans (for 12 donuts total) with nonstick spray and set aside.
- Prepare coconut crunch topping: In a medium bowl, combine flour and brown sugar. Cut in butter and mix with your hands until the mixture is fully combined and forms small crumbs. Mix in coconut.
- Place mixture in a skillet set over low heat and stir constantly until coconut is toasted and dark golden brown. Remove from heat and pour mixture into a bowl to cool (do NOT leave it in the pan to cool -- coconut browns quickly and because the pan will retain heat, it will continue to toast the coconut).
- While that mixture cools, prepare your donuts.
- For full instructions :www.confessionsofacookbookqueen.com
0 Response to "COCONUT CRUNCH DONUTS"
Post a Comment