Coconut Iced Doughnuts Recipes

BAKED COCONUT DONUTS

Steps:

• Preheat oven to 400 degrees.
• In a mixing bowl whisk together flour, baking powder and salt for 20 seconds, set aside.
• In the bowl of an electric stand mixer fitted with the paddle attachment blend together butter and sugar then mix in vegetable oil.
• Mix in one egg then mix in second egg, coconut extract, and vanilla extract.
• Add in 1/3 of the flour mixture then mix on low until combined, mix in 1/2 of the coconut milk and the lemon juice.
• Mix in another 1/3 of the flour mixture followed by remaining 1/2 of the coconut milk. Mix in last 1/3 of the flour, fold batter with a rubber spatula to ensure it's evenly incorporated.
• Spray donut pans with non-stick baking spray. Transfer batter to a gallon size resealable bag.
• Cut a small corner from bag and pipe batter into donut pans, coming about 1/3-inch from the top.
• Bake in preheated oven until donuts are set, about 8 - 11 minutes. Let cool in pan for about 3 minutes then invert onto a wire rack to cool.
• For the glaze, in a medium mixing bowl whisk together powdered sugar, milk, butter and coconut extract until smooth.
• Place coconut in a bowl. Dip cooled donuts in glaze then let excess run off and dip glazed portion in coconut.
• Return to wire rack to let glaze set. Store donuts in an airtight container at room temperature.
• Recipe source: Cooking Classy

COCONUT ICED DOUGHNUTS

Steps:

• Weigh the flour, sugar and 1 /2 tsp salt into a large bowl or the bowl of a tabletop mixer. Add the yeast, 100ml warm water, the eggs and the butter or coconut oil, then mix with a wooden spoon until it becomes a smooth, sticky dough.
• Tip the dough onto a work surface and knead for 10 mins or until it feels stretchy and silky - if it sticks to your hands at first, add a little extra flour, but don't be tempted to add too much as this will make the dough heavy. Clean the bowl and oil it lightly, return the dough and turn over until coated in oil. Wrap the bowl in cling film and set aside in a warm place for 2-3 hrs until doubled in size. Alternatively, mix in a tabletop mixer for 5-8 mins until the dough starts to pull away from the sides of the bowl.
• Once the dough has risen, tip it onto the work surface and punch out any air bubbles. Roll it out to a rectangle roughly 2cm thick. Using an 8cm biscuit cutter, stamp out as many circles as you can - you should get 12 if you scrunch up and re-roll the trimmings. Use a smaller biscuit cutter (about 2cm) or a large piping nozzle to stamp out a hole in the middle of each doughnut. Arrange the doughnuts and the doughnut holes over two baking trays, cover with lightly oiled cling film and leave to rise for 1 hr or until almost doubled in size again.
• While the doughnuts rise, make the icing by combining the coconut milk and icing sugar in a bowl. Divide the icing into as many bowls as the number of colours you'd like to use, then add a drop of food colouring to colour each one a vivid shade.
• Half-fill a deep fryer or large pan with oil and heat to 180C. If you don't have a thermometer, check the temperature with a piece of bread - it'll turn golden brown in about 45 secs when the oil is ready.
• When you're ready to fry, have a plate lined with kitchen paper to hand. Drop one or two ring doughnuts and a few doughnut holes into the pan at a time, making sure you don't overcrowd it. Cook the doughnuts for 2-3 mins each side until deep golden brown, then flip over and cook for another 2-3 mins. When the doughnuts are cooked, drain on kitchen paper.
• When all the doughnuts and doughnut holes have been cooked, dip into the coloured icings. Top some of the doughnuts with coconut shavings, if you like. Best served on the day, but will keep for 2 days in a tin.

COCONUT DOUGHNUTS

Steps:

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