Enlarge Credit: Todd Coleman MAKES ABOUT 10 DONUTS
INGREDIENTS
3½ cups (15¾ oz.) bread flour, sifted
1 tbsp. baking powder
½ tsp. baking soda
1 tsp. kosher salt
¼ tsp. ground nutmeg
½ cup sugar
4 tbsp. unsalted butter, melted
4 tsp. coconut extract
2 tsp. vanilla extract
1¼ cups canned coconut milk
1 egg, beaten
Canola oil, for forming and frying
2 cups sweetened shredded coconut
2 cups confectioners' sugar
INSTRUCTIONS
1. Whisk flour, baking powder, soda, ½ tsp. salt, and the nutmeg in a bowl; set aside. Combine sugar, butter, 2 tsp. coconut extract, 1 tsp. vanilla extract, 1 cup coconut milk, and egg in the bowl of a stand mixer fitted with a paddle attachment; mix until smooth. With the motor running, slowly add dry ingredients and mix until a soft, sticky dough forms.
2. Heat 2" oil in a 6-qt. saucepan until a deep-fry thermometer reads 370°. Using lightly oiled hands, roll about ¼ cup batter into a loose, sticky ball; pat gently into a disk. With your thumb, make a 1½" hole in the center of dough; carefully slide into oil and fry, flipping once, until puffed and golden, about 3 minutes. Using a slotted spoon, transfer to a baking sheet with a wire rack; repeat with remaining dough and let donuts cool completely.
3. Heat oven to 350°. Spread coconut on a parchment paper–lined baking sheet. Bake, stirring, until golden brown, 7 to 8 minutes; cool. Whisk remaining salt, extracts, and coconut milk, plus confectioners' sugar in a bowl until smooth. Dip tops of donuts in glaze, then in toasted coconut; return to rack until glaze is set.
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