Here we are, once again, baking together under the same theme, this month designed by Tanya. Doughnuts. Any kind. Baked, fried, yeast-raised, filled, glazed, or as she put it “any doughnut is a good doughnut.”  She is one smart cookie, that Tanya. I went tropical (surprised?).  Mine were flavored with coconut and lime, and they got a mango-glaze. The recipe was based on one from a former contestant of the Great American Baking Show, the lovely Cheryl. One of the positive aspects of passing by a certain tent is that I got to know (virtually at least) several of the former contestants and found out they are  incredibly nice people!

(slightly modified from Cheryl’s blog)

for doughnuts:
2 cups (260 grams) all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
2/3 cup (126 grams) granulated sugar
zest of 1 lime
2 large eggs at room-temperature
1 cup coconut milk at room-temperature
1/2 cup (100 grams) coconut oil, melted

for glaze:
1 + 1/2 cup (172 grams) powdered sugar
1 tablespoon coconut milk
1 tablespoon mango Artisan flavor (Amoretti)
sprinkles to decorate

Heat the oven to 400 degrees F.

Mix the sugar with the lime zest, rubbing it well. Let it sit for 5 minutes as you gather the other ingredients. Combine the flour, baking powder and salt in a medium bowl and whisk to combine. Melt the coconut oil and set aside.

In a large bowl mix the sugar-lime, milk and the egg and whisk until the sugar is dissolved. Add the melted coconut oil (which should be cooled but still liquid) to the liquid ingredients in a steady stream and whisk constantly.  Add the dry ingredients and use a spatula to fold the ingredients until you cannot see any bits of flour.

The easiest way to fill the pan is to add the batter into a piping bag, no need to add a piping tip, just cut the end. Add the batter to 12 doughnut wellsand bake for 10-12 minutes. The doughnuts are done when the you press them with your finger, and they spring back. Turn the doughnuts out on a wire rack to cool completely.

While the doughnuts are cooling combine the powdered sugar, coconut milk, mango extract and if needed adjust the consistency with lime juice or water.
Dip the doughnuts into the glaze and swirl to coat the tops and halfway down the sides. Place on a rack or parchment paper. Decorate with sprinkles.


to print the recipe, click here

Comments: These turned out delicious! The flavor of the coconut was perfect, delicate and subtle, and I had to add some lime zest because I find that combination a classic.  I made them to donate for the Common Table meal, and as usual, I like to think about the things that some people are not too fond of.  I know that shredded coconut is a bit iffy for some, that’s why I did not do the toasted coconut topping (but please see Cheryl’s original post if you want to do it her way). I love Amoretti flavors, and had this mango bottle in my pantry begging to be used. It tastes delicious, and the glaze complemented the doughnuts the way I expected.

If you want to bake along with us, tag us in Instagram with #homebakerscollective. To see what all my baking-buddies did this month, visit our group blog,  The Home Bakers Collective (post might be published later today or tomorrow morning, so keep that in mind)

Before I leave you, here is a picture of my contribution to the Common Table meal a couple of weeks ago.

Chocolate Chip Cookies (recipe from Doubletree Hilton, recently made public),  Almond Tea Cakes with Boysenberry Jam, Springerle Cookies (coming soon to a food blog near you), and the doughnuts from this month’s group project.

Tanya, thank you for the challenge, I had fun planning and making them, and now I look forward to our next adventure…
Cheryl, thank you for a great recipe!

ONE YEAR AGO: Asian-Style Eggplant Meatballs

ONE YEAR AGO: Uzbek Flatbread

TWO YEARS AGO: First Monday Favorite – Black Sesame Macarons

THREE YEARS AGO: Chocolate Orange Mini-Cakes

FOUR YEARS AGO: In My Kitchen, May 2015

FIVE YEARS AGO: P90X3, a Review of Tony Horton’s Latest Fitness Program 

SIX YEARS AGO: Pasta and Mussels in Saffron Broth

SEVEN YEARS AGO: Triple Chocolate Brownies

EIGHT YEARS AGO: Shanghai Soup Dumplings

NINE YEARS AGO: Bite-sized Chocolate Pleasure


So many macarons, so little time… These were made using my default recipe – French meringue, resting for about 30 minutes before baking (the macs, not the baker) – but with one small change in the method: I did most of the macaronage in the Kitchen Aid mixer with the paddle attachment. If you are new to making macarons, I don’t advise trying it on your first time, but as soon as you get a bit more familiar with the extent of mixing needed before piping, go for it. It is fast, a lot easier on your arms, and works like a charm. I must say these are fighting to sit in the position of Sally’s Favorite Macarons of All Times. Can you imagine that?

(from the Bewitching Kitchen)

for the shells:
198 g powdered sugar
113 g almond meal
113 g egg whites at room temperature
a pinch of cream of tartar
100 g granulated sugar
Green food gel from Chefmaster
1/8 tsp coconut extract

for the filling:
250 g white chocolate, chopped finely
50 g heavy whipping cream
50 g coconut milk (full-fat)
zest of 1 lime

to decorate:
melted white candy melts
sprinkles of your choice

Line 2 or 3 heavy baking sheets with parchment paper or Silpat mats. Layer the powdered sugar and almond meal   in a food processor. Pulse until the mixture looks like fine meal, about 15 seconds. Pass through a sieve and transfer to a small bowl. Set aside.

Place the egg whites and pinch of cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Make sure that the bowl and the whisk are impeccably clean. Starting on medium speed, whip the whites with the cream of tartar until they look like light foam. The whites should not appear liquid. The foam will be light and should not have any structure.

Slowly rain in the granulated sugar, trying to aim the stream between the whisk and the side of the bowl. Turn the speed up to medium-high. Continue to whip the meringue until it is soft and shiny. It should look like marshmallow creme. Add the gel color and the vanilla. Staying at medium-high speed, whip the egg whites until the mixture begins to dull and the lines of the whisk are visible on the surface of the meringue. Check the peak. It should be firm.

Switch to paddle attachment. Add half the almond meal mixture, turn the mixer on low and mix for about 3 seconds. Stop and add the rest of the almond mixture, turn the mixer on low, and process for about 5 more seconds. It should still be reasonably thick, but the grains of almond should be more or less disappearing in the batter.  Remove the bowl from the mixer, and finish the macaronage by hand.  Put the mixture in a piping bag fitted with one of the tips listed above. Pipe on the prepared baking sheets.

Slam each sheet hard four to six times on the counter. Then fist bump each end of the sheet’s underside twice. Let the unbaked macarons dry until they look dull but not overly dry. Drying time depends on humidity. Ina dry climate, the macarons can dry in 15 to 20 minutes; in a humid climate, it can take 35 to 40 minutes.

While the macarons are drying, heat the oven to 300 F. Bake one sheet at a time on the middle rack. Check in 11 minutes. If the tops slide, then bake for 2 to 3 more minutes. The macarons should release without sticking. Check one or two. If they stick, put them back in the oven for 1 to 2 more minutes. Let the macaroons cool for 10 minutes before removing from the pan.

Make the filling: Place the chopped white chocolate in a bowl. Warm up the heavy cream almost to boiling, add the lime zest and allow it to sit for 15 minutes, covered. Add the coconut milk, heat the mixture again to almost boiling, pour over the chocolate. Wait for a couple of minutes and gently mix the chocolate to dissolve it fully. White chocolate is very delicate, if you need to heat it in the microwave to fully dissolve it, do it in at most 10 second intervals using 50% power. Once it is fully dissolved, allow it to cool to room temperature and then whip it with a handheld mixer until fluffy. Do not do it for too long or the ganache will turn grainy.

Assemble the macarons: find two macarons similar in size and add a good amount of filling to the bottom of one of them. Place the other on top and squeeze gently to take the filling all the way to the edge.  Store in the fridge for 24 hours for perfect texture.


to print the recipe, click here

Comments: Macarons inflict fear on bakers. Things can go wrong, and when they do, it’s pretty frustrating, although there are uses for ruined shells. Macawrongs, as some call them, can be crumbled and used to add texture in cake layers, can go over mousses or ice creams, no need to trash them. In fact, I have recently seen amazing macarons in which badly cracked shells turned into works of art. The clever baker simply used gold pearl dust dissolved in vodka and painted the cracks using a fine brush. The effect is stunning!  I’ve been hoping for cracked shells, but of course, once you want them, they don’t happen. Yeah, macarons. They know how to keep you on your toes. 

These macs delivered just what I wanted, a good taste of coconut with the delicate sourness of limes to go with it. The labor of love was separating the white and green sprinkles from the other colors, but it was worth it.  Since I used candy melts for the drizzle, I had to work fast because that tends to solidify quickly. So I drizzled four macarons at a time, decorated them and moved to the following set of four. I felt pretty fancy using tweezers to place the large sprinkles exactly where I wanted, but of course that slows things down. Baking: one of the most efficient ways to practice patience.

Summarizing what’s new about this post: you can do 90% of the macaronage in your Kitchen Aid, just change the whisk to the paddle, add the almond mixture in two installments. Beat 3 seconds after first addition, in low-speed, add the second half, and beat 5 seconds.  Finish by hand after that. And, to make a coconut flavored shell and filling, simply use coconut extract instead of vanilla in the shells, and a portion of coconut milk in place of heavy cream when you make the ganache with the white chocolate. You can use that as a basis for different flavors, maybe adding a touch of passion fruit, or mango instead of infusing the cream with lime zest.  Have fun with it… That’s what macs are for. Apart from sometimes driving you crazy.

ONE YEAR AGO: Flank Steak Carnitas

TWO YEARS AGO: Sesame and Poppy Seed Sourdough

THREE YEARS AGO: Pecan-Crusted Chicken from Southern at Heart

FOUR YEARS AGO: Lamb Shanks en Papillote with Cauliflower-Celeriac Purée

FIVE YEARS AGO: Chestnut Brownies and a Blog Award!

SIX YEARS AGO: Quinoa with Cider-Glazed Carrots

SEVEN YEARS AGO: Celebrate Wednesday: Heirloom Tomatoes Steal the Show

EIGHT YEARS AGO: Pain de Provence

NINE YEARS AGO: Golspie Loaf, from the Scottish Highlands