Glazed Baked Doughnuts

These doughnuts are so easy to make and they taste so good! No deep frying needed. The coconut milk in this recipe causes the texture of these doughnuts to be extra moist and tender. Enjoy!

Makes 12-14 Doughnuts

4c Bread Flour (divided, reserve an extra 1/2 cup)

1ea 12oz Can Coconut Milk (room temperature)

1pkg Active Dry Yeast

1/2c Coconut Sugar

1/4t Sea Salt


-Stand Mixer/Large Bowl

-Can Opener

-Rubber Spatula

-Lined Baking Tray

-Oven Towel/Mitt

-Large Round Cutter/Dish

-Small round Cutter

Add yeast, coconut milk and sugar into your mixing bowl and stir until yeast and sugar are completely dissolved. Using stand mixer on low speed with a dough hook attachment slowly add 3-1/2 c of bread flour. Be sure to scrap down the sides being sure all of the ingredients are being dispersed evenly through the dough.

Touch the dough ball after it forms (approximately after 2 minutes of mixing on medium speed. Dough should be tacky, not sticky. Depending on how humid your enviorment is, you may need to add a bit more flour if your dough is sticking to your fingers after a gentle touch. Utilize some of the reserved flour for this.

Once the correct dough texture is achieved, cover the bowl of dough with a kitchen towel and allow it to rest for approximately 10-15 minutes. Once rested portion the dough according to how many doughnuts you desire to make. 1/3 of your dough will make 5 doughnuts & 5 doughnut holes.

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