Baked Coconut and Almond Donuts

Ingredients:

Donuts

• 0.5 cup granulated sugar
• 1 and 1/4 teaspoons baking powder
• 0.5 tsp coarse salt
• 0.5 cups whole milk
• 0.5 tsp almond extract
• 1 large egg
• 90g unsalted butter, melted, plus extra for greasing the pan
• 1 and 1/4 cups premium flour
• 0.5 cup toasted sweet coconut flakes*
• Special equipment: 6-doughnut pan

Glaze and toppings

• 1 cup powdered sugar
• 1/4 cup natural cocoa powder
• 4-6 tsp whole milk
• 0.5 cup toasted sweet coconut flakes
• 0.5 cup toasted sliced ​​almonds

Preparation:

1. Preheat oven to 175°C. Grease a donut pan with butter.
2. In a large bowl, combine the flour, coconut, sugar, baking powder, and salt. In a small bowl, combine the milk, melted butter, almond extract, and egg. Fold the wet mixture into the dry mixture. Do not beat.
3. Place the dough in a zip-lock plastic bag, seal it, and snip off the corner to make a hole about 1 cm wide. Evenly pipe the dough into the wells of the prepared pan.
4. Bake until a toothpick inserted into a donut comes out clean, 12 to 14 minutes. Transfer the pan to a wire rack to cool slightly, then carefully turn the donuts out onto the rack to cool completely, about 45 minutes.
5. Glaze and toppings:
   
   In a shallow bowl, combine the powdered sugar and cocoa powder. Add 4 teaspoons of milk and whisk until smooth. Add a little more milk if needed.
6. Dip the top of each cooled donut into the glaze. Sprinkle with coconut and almonds.
   
   Toasted coconut and almonds.
   
   Place the coconut and sliced ​​almonds on two separate baking sheets. Bake in a preheated oven at 350°F (175°C), stirring frequently, until golden brown, 8-12 minutes.