I have four magic words for you: Baked Ube Coconut Doughnuts. Yes, you read that. Last year, I dipped my toe into the ube world, when my cousin mentioned it to me. As a result, I created two recipes: homemade Ube Halaya and Easy Twisted Ube Mochi Bread. And let me tell you, I was surprised by the positive feedback. You guys were so hooked! Flash forward a year and the ube craze is alive and well…and for good reason: it’s damn delicious. So I know you’re going to love these Baked Ube Coconut Doughnuts.
These Baked Ube Coconut Doughnuts are perfectly moist and flavorful. Not only is there ube in the doughnut, but there’s also ube in the glaze! These doughnuts are similar in texture to the pre-packaged, baked doughnuts you can buy at a local grocery store. But these gorgeous, purple doughnuts are so much better than the store-bought ones! And if I can be so bold, they’re the perfect complement to a nice cup of coffee with a dash of coconut milk. That, right there, is the perfect way to start your morning.
I love using ube in baking because it’s naturally purple and tastes amazing. If you’re unfamiliar with ube, it’s a Filipino purple yam with a naturally purple color that’s used in many delicious desserts. Huffington Post has a great post about it if you’d like to learn a bit more. Ube halaya is a sweet jam or spread made from ube, and is used in many ube-flavored baked goods. You can make your own ube halaya with my recipe, or you can go to your local Filipino market (like Seafood City) to pick some up. Sometimes you can find ube or ube halaya at a Chinese, Japanese, or Korean markets, but it’s a hit or miss. And if all else fails, order ube extract and ube halaya via Amazon.
Yields 12 doughnuts
20 minPrep Time
20 minCook Time
40 minTotal Time
- 1/2 cup Ube Halaya
- 1/4 cup (4 tablespoons) Butter
- 1/4 cup Vegetable Oil
- 1/2 cup Granulated Sugar
- 1/3 cup Brown Sugar
- 2 large Eggs, room temperature
- 1 1/2 teaspoons Baking Powder
- 1/4 teaspoon Baking Soda
- 1/2 teaspoon Ground Nutmeg
- 3/4 teaspoon Salt
- 2 teaspoons Ube Extract
- 1 teaspoon Coconut Extract
- 2 2/3 cups Unbleached All-Purpose Flour
- 1/2 cup Coconut Milk
- 1/2 cup Whole Milk
- 2-2 1/2 cups Powdered Sugar
- ¼ cup Ube Halaya
- 3/4 cup Shredded Coconut
- Sprinkles for garnish (optional)
- Preheat the oven to 425°F. Lightly grease two standard doughnut pans.
- In a medium-sized mixing bowl, beat together the ube halaya, butter, vegetable oil, and sugars until smooth. Add the eggs, beating to combine.
- Stir in the baking powder, baking soda, nutmeg, salt, ube extract, and coconut extract.
- Stir the flour into the butter mixture alternately with the coconut milk, beginning and ending with the flour and making sure everything is thoroughly combined.
- Pipe the batter (using a pastry bag) into the lightly greased doughnut pans, filling the wells to about 1/4" shy of the rim.
- Bake the doughnuts for 10 minutes. Remove them from the oven, and wait 5 to 7 minutes before turning them out of the pans onto a rack. Enjoy warm; or cool completely, and store airtight.
- Combine 1½ cups of powdered sugar, ube, and milk in a medium-size bowl. Stir well until all powdered sugar is incorporated.
- Add more powdered sugar till mixture is a thick, dip-able glaze.
- Dip doughnut tops into glaze and place on a wire cooling rack until glaze is set. Once the glaze is set, double dip the doughnuts.
- Line a jelly pan with foil and pour the coconut flakes over the tray. Spread the flakes with your hands and shake the pan so they are spread out.
- Place the pan in the oven and toast the coconut flakes for 4-5 minutes. Keep an eye on your coconut flakes to make sure they don't burn.
- Sprinkle the tops of the glazed doughnuts with black sesame seeds before the glaze sets on the cooling rack (optional).
Adapted from Baked Doughnuts by King Arthur Flour
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