The recipe hails from Seattle's Top Pot Donuts and was released to a magazine. The dough yields a good coconut flavor when fried. The key to the flavor is the coconut milk and coconut extract. In addition, the sweet crunchy topping promotes the coconut flavor even more. Since the recipe does not contain yeast, the donuts' texture is much like a cake donut. The crispy outside and fluffy interior alone will make you come back for seconds. Keep this in mind, for the recipe only makes about 10-12 donuts.
Coconut Donuts
adapted from Saveur Magazine
Ingredients
1 egg
1 1/4 cups canned coconut milk
2 tsp vanilla extract
4 tsp coconut extract
4 tbs melted butter
2 cups sweetened coconut
3 1/2 cups bread flour
1 tsp kosher salt
1/2 tsp baking soda
1 tbs baking powder
1/4 tsp ground nutmeg
1/2 cup sugar
2 cups powdered sugar
canola oil for forming and frying
Whisk the egg in a small bowl until the yolk is blended evenly with the white of the egg. Empty mixture into a large bowl. Add sugar, 1 tsp vanilla extract, 1 cup of coconut milk, 2 tsp coconut extract and melted butter. Mix with a wooden spoon until blended. Set aside.
Take out a smaller bowl and sift together the flour, baking soda, baking powder, nutmeg and 1/2 tsp salt. Fold the dry ingredients into the wet until a dough forms. It will be sticky.
Preheat 2 inches of oil in a 6 quart saucepan or deep fryer to 370 degrees. Take out a cooling rack and place over a sheet of wax paper on a flat surface.
Forming the dough will be done by hand. Lightly oil clean hands. Then pinch off about 1/4 cup of dough. Shape into a disk with a 1 1/2 inch hole in the center. Carefully drop donut into the hot oil. After one side cooks in oil for about 1 1/2 minutes, flip over and let the other side cook for the same amount of time. The outside should be toasty and golden brown when done. Remove donut from oil with a slotted spoon and place on cooling rack. Continue, following the same steps, with the remaining amount of dough.
For the topping, start with a parchment lined baking sheet. Heat the oven to 350 degrees. Pour the coconut on the baking sheet, smooth out evenly and break up any clumps. Place in preheated oven for 2 minutes, remove and stir. Repeat that process 3 more times or until the coconut is nicely toasted.
To make the glaze, sift confectioners sugar and remaining amount (1/2 tsp) of salt together in to a bowl. In another bowl mix both extracts and coconut milk together. Pour the wet mixture into the dry and whisk until a smooth glaze is formed. Dip the top side of the donut into the glaze and then into the toasted coconut. Place on rack for topping to dry. Repeat the process until all donuts are covered.
**LAST YEAR:Pineapple and Spice Cupcakes**
