I think you should have donuts with a mom this Mother's Day. Whether it's your mom, your mom's mom, a friend's mom, a mom friend, or a new mom, and even if it's over the phone or FaceTime or Skype. The beauty of the internet is that we can be close even if we're far away. We can send pictures instantly, and even make the same donut recipe to eat together when we're miles and miles apart.
The older I get (which, I might add, is only a few weeks away from my last twenties birthday… yikes!), the more I appreciate moms. A lot of gals I know are having babies, and man, that looks really hard. And also my mom, she's so tough and brave and strong (and pretty! and fun!). Mom's really carry the load for everyone. I wish we understood that as teenagers. Hey teenagers, be nice to your moms!
So, here's to the moms! On Mother's Day, and every day. Celebrating Mother's Day with donuts. Celebrating every day with donuts. Celebrating mothers every day. It's a big circle, you guys… like… a donut.
These donuts are so pretty and perfect for a springy Mother's Day brunch. I'm obsessed with the sweet coconut cake and spicy ginger glaze combo. If you're less into major ginger heat, start slow, with just a little ground ginger, and work up to the fresh stuff.
Donut base adapted from this recipe
Makes 12 donuts
2 cups flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup sugar
1 egg, beaten
4 tablespoons butter, melted
1 cup buttermilk
1 teaspoon vanilla
3/4 cup desiccated coconut (dried, shredded, and unsweetened)
2 cups powdered sugar
1/4 teaspoon grated fresh ginger (grated super fine and pulpy on a microplane)
1/4 teaspoon powdered ginger
2.5 tablespoons water
1/4 teaspoon vanilla
Additional desiccated coconut (about 1/2 cup)
Preheat oven to 375 F. Grease donut pan(s).
In a large bowl, whisk together flour, baking soda, salt, and nutmeg. In a separate bowl, beat together the egg and sugar. Pour buttermilk in a measuring cup, and stir in melted butter and vanilla. Add half the buttermilk mixture to the flour mixture, stir, then add half the egg/sugar mixture, stir. Repeat with remaining buttermilk and egg/sugar mixture.
Fill donut pan holes just barely to the top. I usually pipe donut batter in with a plastic bag, but this is a bit thicker, so I just spoon it in and spread it around with my finger or a spoon. Bake for 10-15 minutes (my oven took exactly 13 minutes), until donuts are just golden, spring back when touched, and a toothpick comes out clean. Cool in donut pan for a few minutes, then transfer to a wire rack. Repeat with remaining batter if you only have 1 pan.
Cool completely on a wire rack before glazing.
To make glaze: In a large bowl, whisk together both gingers, water, and vanilla. Add powdered sugar, and whisk until combined and smooth.
Put coconut in a separate dish or plate.
Dip cool donuts (smooth side down) in glaze, then immediately into coconut. Let sit until glaze hardens, about 15 minutes.