MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Baked Coffee, Coconut & Cream Cheese Donuts
Categories: Breads, Snacks, Cheese, Dairy
Yield: 12 Servings

12 Baked donuts
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6 Baked donuts
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18 (ish) mini donuts
1 1/4 c All-purpose flour
1 ts Baking powder
1/4 ts Salt
- few gratings of fresh
- nutmeg
1/2 c Buttermilk
1 tb Instant espresso powder
1 lg Egg
2/3 c Oil
1 ts Vanilla extract
3/4 c Brown sugar

MMMMM---------------------------ICING--------------------------------
4 oz Softened cream cheese
1 ts Instant espresso powder
2 ts Milk
1 c Confectioner’s sugar
Toasted coconut for topping

Set oven @ 350ºF/175ºC and spray a donut pan with
cooking spray.

In a mixing bowl, whisk together the flour, baking powder,
salt, and nutmeg. In another bowl whisk together the
buttermilk, espresso powder, egg, oil, vanilla, and sugar.
Pour the buttermilk mixture into the flour mixture and
fold to combine. Either spoon or pipe the batter into the
donut pan, filling nearly to the top of each well, and
bake the donuts in the center of the oven for 8-10 minutes
or until the tops of the donuts have risen, are dry, and
spring back to the touch. Remove from the oven and cool
about 5 minutes before turning out onto a rack. Repeat
with the remaining batter.

While the donuts bake and cool, make the icing by stirring
together all of the ingredients until well combined. If
the icing seems too loose, add more confectioner’s sugar a
few tablespoons at a time. If it is too stiff, add a bit
more milk. Ice the donuts once they are cooled and top
with coconut.

Better Homes & Gardens | August 2016

MM Format by Dave Drum - 12 August 2016

Uncle Dirty Dave's Archives

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* Origin: Outpost BBS * Johnson City, TN (1:18/200)