I'm not a huge fan of donuts, but these were pretty hard to resist. They had a really nice fruity coconut flavor and are crisp on the outside, tender on the inside. They would taste AMAZING dipped in black coffee, my favorite being anything from Forte Legato Coffee Company. (This coffee is the best you will ever have in your life. I am a sugar and cream kind of girl, but Forte Legato's coffee tastes good black. It's strong without being bitter. Try it!)
These were supposed to be strawberry buttermilk donuts. They are nectarine donuts because the strawberry stand at the farmer's market had already packed up and gone home. They aren't buttermilk donuts because who keeps buttermilk around? Until I have a cow to milk and cream to churn to butter, my house will probably remain buttermilk free. So clearly this isn't a recipe you have to follow too closely. The coconut flavor was so nice that next time I will probably try this with sweetened flaked coconut on top. Or inside. And maybe coconut milk.
1-1/4 cups flour
3/4 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2/3 cup coconut oil
1/2 cup milk
1/2 teaspoon white vinegar
1/2 teaspoon vanilla extract
1/2 cup finely chopped nectarine or other ripe soft fruit
1 cup confectioner's sugar
1 Tablespoon water
1. Mix the flour through the salt together in a bowl.
2. Mix the oil throughout the vanilla together in a separate bowl.
3. Stir the flour mixture and the wet mixture together and add in half the fruit.
4. Grease the donut pan with butter or coconut oil, put 2 Tablespoons of batter into each mold, and bake for 13-15 minutes at 350 degrees until the donuts are golden and a toothpick inserted in a donut comes out clean. If the donuts cook faster on one side, rotate your pan halfway through cooking.
5. Invert the donuts onto a baking rack and allow them to cool COMPLETELY. If you glaze the donuts before they've cooled you'll end up with soggy donuts.
6. Whisk the confectioner's sugar, water, and remaining fruit together for the glaze. Dip the cooled donuts in the glaze and put them back on the rack until the glaze sets.
This recipe made 14 donuts. It was adapted from a recipe in Saveur Magazine for Strawberry Buttermilk Fonuts.
I love trying new foods, cooking, and gardening. I hope to share these experiences on this site. Thanks for taking a look!