Coconut-Cardamom Baked Doughnuts

Recipe: Hetal Vasavada in Bon Appetit magazine. Makes 12.

DOUGHNUTS:
1/3 cup (66 g) granulated sugar
3 Tbsp plus 1.5 tsp (44 g) brown sugar
3 Tbsp (42 g) avocado or other neutral vegetable oil
2 1/2 Tbsp unsalted butter, at room temperature
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp kosher salt
1/4 tsp ground cardamom
1/4 tsp ground nutmeg
1 large egg
1 large egg yolk
1 1/3 c canned unsweetened coconut milk 
1/2 tsp vanilla extract
1 3/4 c plus 5 tsp (233 g) all-purpose flour

GLAZE:
1 c unsweetened shredded coconut
1 1/3 c (147 g) powdered sugar
1/4 c canned unsweetened coconut milk
1/4 tsp ground cardamom

Preheat oven to 425°. Lightly grease doughnut pans with butter wrappers (or coat with nonstick spray).

Whisk sugars, vegetable oil and butter in a large bowl. Add eggs, coconut milk and vanilla; whisk again to combine. Add flour; top with baking powder, baking soda, salt, cardamom and nutmeg. Mix with a rubber spatula until no lumps or dry streaks remain.

Spoon into prepared pan, filling each well about three-quarters full. Tap pan on counter 2 or 3 times to eliminate any air bubbles. Bake until tester comes out clean, 9–11 minutes. Let cool in pan 5 minutes, then turn out onto a wire rack.

While doughnuts bake, toast coconut in a skillet over medium heat, stirring constantly, until golden, 3–5 minutes. Transfer to a shallow bowl; set aside. 

Whisk powdered sugar, coconut milk and cardamom in a shallow bowl until no lumps remain. Add water by tablespoonfuls if glaze is too thick.

While doughnuts are still slightly warm, dip into glaze, then shredded coconut, to coat one side. Return to rack as you go. Let sit 10–15 minutes before serving.

Doughnuts can be made 3 days ahead. Store airtight at room temperature.