BAKED HAZELNUT DOUGHNUTS WITH COCONUT FROSTING

Hello Girls !  This is Katy Amy, bringing you a sweet treat that's almost too pretty to eat. Almost. The secret to these beautiful Hazelnut Doughnuts is that they are baked. Baking doughnuts is so much easier that frying your own, or getting one of those belly bombs at the local doughnut shop. I use coconut oil instead of butter in both the glaze and the batter which adds a healthier twist and a delicious flavor boost.

You don't need a special occasion for these beauties, they are a little celebration all by themselves!

Ingredients:  makes 24 mini doughnuts

Batter
    •    1 cup all-purpose flour
    •    3/4 tsp salt
    •    1 tsp baking powder
    •    1/2 cup sugar
    •    1 egg
    •    3 tablespoons coconut oil, melted
    •    1/2 cup milk (or dairy-free milk of your choice)
    •    1 tsp vanilla extract

Glaze
    •    3 tablespoons coconut oil, melted
    •    1 cup confectioner's sugar, sifted finely
    •    1/2 tsp salt
    •    1/4 cup milk (or dairy-free milk of your choice)
    •    1/2 tsp vanilla extract
    •    1 drop red food coloring for pink glaze


Additional
    •    Chopped hazelnuts for topping

Directions:  
    •    Preheat oven to 350F. 
    •    For the batter, whisk the wet ingredients in a large bowl. Whisk dry ingredients in a separate bowl. Add dry to wet ingredients, whisking together until combined.
    •    Slightly grease a doughnut pan. Fill each doughnut cup halfway with batter.
    •    Bake doughnuts for 8-11 minutes and cool on a rack.
    •    For the glaze, whisk dry ingredients into wet. *Make sure to sift confectioner's sugar to ensure a smooth consistency in the glaze. Add one drop of  red coloring for pink glaze.
    •    Dip each cooled doughnut into glaze and allow to dry on a rack for a few minutes before topping with chopped hazelnuts.

-post & images by jennifer olson of pretty-eats