Baking doughnuts in January is risky when the words “diet” and “detox” abound, but I’m hoping you’ll forgive me since these are mini baked doughnuts. I topped these tender one-bite wonders with a glossy cocoa glaze and toasted coconut for crunch. You could argue that these are guilt-free given the petite size and the cooking technique: baked versus fried.
Toasted Coconut & Chocolate Mini Doughnuts
1 1/2 Tbsp unsalted butter
1 1/4 cups cake flour*
1/2 cup sugar
1 1/4 tsp baking powder
3/4 tsp salt
1/2 cup low-fat buttermilk
1 large egg, lightly beaten
1/4 tsp vanilla extract
Glaze & Topping
6 Tbsp sweetened shredded coconut
2 Tbsp unsalted butter
3 Tbsp low-fat milk
1 1/2 Tbsp unsweetened cocoa
3/4 cup powdered sugar, sifted
Preheat oven to 425°F and spray mini doughnut pan with nonstick spray. Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 6 minutes. Remove from heat to cool slightly.
Whisk together cake flour, sugar, baking power, and salt in a large bowl. Add buttermilk, egg, vanilla, and brown butter; stir just until combined. Spoon batter into a pastry bag fitted with a large round tip and fill each doughnut cup just over half full. Bake about 5 minutes, until the tops spring back when touched. Let cool in pan 2 minutes before transferring to a wire rack to cool completely. Repeat with remaining batter, spraying pan with nonstick spray in between batches.
Place coconut in a rimmed baking sheet; toast 2 minutes. Toss with spatula and toast 1 minute more, until golden. Immediately place into a small bowl to cool. For the glaze, combine butter, milk, and cocoa in a saucepan over medium heat, stirring to combine as the butter melts. Whisk in powdered sugar until smooth. Remove from heat and let stand 15-20 minutes (glaze will thicken as it cools).
Set rack with doughnuts over a piece of wax paper. Dip doughnut tops into glaze and set on rack; sprinkle with toasted coconut. Store leftovers in a single layer in an airtight container at room temperature up to 1 day.
*Make your own cake flour: place 2 tablespoons cornstarch in an empty 1-cup measure, then top up with flour. Sift the mixture several times to evenly distribute the cornstarch.
Yield – 32 doughnuts (serving size: 2 mini doughnuts)
Calories – 130
Carbs – 22