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Coconut Doughnuts

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Introduction

Coconut Doughnuts are a delightful treat that combine the tropical essence of coconut with classic doughnut flavors. They offer a unique twist to traditional sweet indulgences, bringing together simplicity and richness in every bite.

Tips for this recipe

To ensure your Coconut Doughnuts turn out perfect, it’s essential to handle the ingredients at room temperature. Preheating the fryer properly and using a dough sheeter will help create uniform and thick doughnuts suitable for large batches.

Why you will love this recipe

Enjoy the rich, creamy taste of coconut with every bite. The balance between sweetness and texture makes Coconut Doughnuts a versatile dessert that can be enjoyed on various occasions or simply as an afternoon treat.

Ingredients

  • 2 eggs, at room temperature
  • 1/2 cup (100 g) natural cane sugar
  • 1 1/4 cups (310 ml) unsweetened coconut milk
  • 2 tablespoons freshly squeezed lemon juice

Adviced equipment

– Dough Sheeter (For Commercial Use): Essential for making perfectly shaped and thick doughnuts, suitable for large batches.

– Baking Pans (Nylon Coated Doughnut Molds): Non-stick molds that fit standard dough sheeters to create uniform shapes with minimal greasing needed.

History of the recipe

The concept of Coconut Doughnuts has its roots in various cultures where coconuts are native, blending indigenous ingredients with baking techniques. Over time, this fusion created a delightful dessert that is celebrated globally for its unique flavors.

Fun facts about this recipe

Coconut Doughnuts have become a popular choice among those seeking plant-based and vegan options, as they can be made with ingredients like almond flour and coconut milk. The use of tapioca starch for lightness exemplifies the innovative spirit in modern baking.

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Coconut Doughnuts

Coconut Doughnuts

amanda

Equipment

  • - Dough Sheeter (For Commercial Use) - Essential for making perfectly shaped and thick doughnuts, suitable for large batches.

  • - Baking Pans (Nylon Coated Doughnut Molds) - Non-stick molds that fit standard dough sheeters to create uniform shapes with minimal greasing needed.

  • - Digital Kitchen Scale - Accurate measurements are crucial in baking; a kitchen scale ensures precision, especially when scaling recipes.

  • - Stand Mixer (Dough Hook Attachment) - Efficiently mixes dough ingredients to the perfect consistency for frying and glazing.

  • - French Fan Doughnut Glazer or Deep-fat Fryer with a Digital Thermometer - Used to properly heat oil and glaze the finished product, ensuring even cooking and coating.

  • - Oven Mitts (Heat Resistant) - Essential for safely handling hot equipment like deep fryers during the doughnut-making process.

  • - Pastry Brushes - Useful for brushing glaze or sugar coating on finished doughnuts.

  • - Bottled Coconut Milk (If making from scratch or using as part of a recipe that requires it)

  • - Doughnut Pan Set - For home bakers looking to make doughnuts with pre-set sizes and shapes, though not directly related to professional equipment.

Ingredients

  • 2 eggs, at room temperature

  • 1/2 cup (100 g) natural cane sugar

  • 1 1/4 cups (310 ml) unsweetened coconut milk

  • 2 tablespoons freshly squeezed lemon juice

  • 2 teaspoons coconut extract

  • 1/4 cup (60 ml) coconut oil, melted

  • 1 1/4 cups (175 g) superfine brown rice flour, plus more for dusting

  • 1 cup plus 1 tablespoon (110 g) almond flour

  • 1/2 cup (80 g) potato starch

  • 1/2 cup (60 g) coconut flour

  • 1/4 cup (30 g) tapioca starch

  • 2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 1 teaspoon salt

  • Vegetable oil, for frying

  • 2 cups (240 g) powdered sugar, sifted

  • 1/4 cup plus 1 tablespoon (75 ml) unsweetened coconut milk

  • Pinch of salt

  • 2 cups (165 g) unsweetened shredded coconut

Instructions

1

Instruction 1

1. In a medium bowl, whisk together the first six ingredients. In a large bowl, whisk together the superfine brown rice flour, almond flour, potato starch, coconut flour, tapioca starch, baking powder, baking soda, and salt. Add the wet ingredients to the dry and whisk until the dough comes together. Knead it with your hands a couple of times. It will be soft.
2

Instruction 2

2. Dust a work surface with a generous amount of superfine brown rice flour. Turn the dough out onto your work surface and dust another bit of flour on top of the dough. Pat the dough down a bit. As the dough sits, it will start to get a bit more compact and will be easier to work with. If it feels too soft, you can refrigerate the dough for 15 minutes. Roll the dough to a 3/4-inch thickness.
3

Instruction 3

3. Dust a 2-inch cookie cutter or doughnut cutter with additional flour. Cut out circles and place them on a baking sheet lined with parchment paper. If you are using a cookie cutter, cut out 1/2-inch holes from the center of the disks. You can re-roll the scraps once to make more doughnuts.
4

Instruction 4

4. Chill the doughnuts in the refrigerator for 15 minutes. Meanwhile, fill a shallow cast-iron pan with 2 inches of vegetable oil. Heat the oil until it reads 340°F (170°C) on a candy thermometer or instant-read thermometer.
5

Instruction 5

5. Carefully add the doughnuts to the oil in batches; do not overcrowd the pan. The doughnuts will sink and then rise when they are almost done. Cook to golden brown, turning the doughnuts once. Transfer to a baking sheet lined with paper towels. Repeat the frying process with the doughnut holes. Let them cool slightly.
6

Instruction 6

In a medium bowl, whisk together all the glaze ingredients. Dip the doughnuts in the glaze and cover with the shredded coconut.
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