Cinnamon Vanilla Donuts with Coconut

This was my first attempt at making donuts. Finding a donut pan was a bit of a trick, which seemed strange to me. (Aren't donuts a national delicacy?) Even high-end restaurant supply stores don't carry them, and there aren't any speciality baking stores in the city that I know of. Just when I was about to surrender to eBay, I stumbled upon a stack of donut pans in a dusty kitchen supply-store in Chinatown. (Obviously. I mean, what can't you find in Chinatown?) So, long story short, I make donuts now. These Cinnamon Vanilla Donuts with Coconut are adapted from a recipe found here. They are soft, tasty, and just the right amount of chewy. Without further adieu, the recipe:

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Yield
12 donuts

Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 2 tsp. baking powder
• 2 eggs, beaten
• 1/2 cup milk
• 1 tsp. vanilla extract
• 1 tbsp. vegetable oil
• 4 tbsp. applesauce
• 1 tsp. cinnamon

Directions

1. Preheat oven to 325°F (162°C) In a mixing bowl, combine flour, granulated sugar, brown sugar, and baking powder.
2. In a separate bowl, combine beaten eggs, milk, vanilla extract, vegetable oil, and applesauce, and cinnamon. Mix until smooth.
3. Add wet ingredients to dry ingredients. Mix vigorously until smooth. 
4. Lightly spray donut pan. Fill each donut mould 3/4 full. 
5. Bake 10-15 minutes until the donut tops are golden, or until they spring back when lightly touched. Remove from oven and glaze when cool.

Glaze

• 1 cup powdered sugar
• 1 tbsp. milk
• 1/2 tsp. vanilla extract
• 1/2 cup shredded coconut

Directions

1. In a small bowl, combine powdered sugar, milk, and vanilla extract until smooth.
2. Dip the top of each donut in the glaze.
3. Sprinkle with shredded coconut.