Festive Coconut Doughnuts

®This is a RAS signature Recipe©

These cute Coconut Doughnuts (Donuts) are perfect for this Christmas. With the mild yummy flavor of coconut cream, The desiccated coconut-covered doughnuts are soft and chewy! They look snow-capped and make a great addition to your festive Christmas dessert platter!

The Recipe Intro↓ has more information, pics, and related links as well as the Recipe Video. If you’d like to check it out.

♦Prep time:20 mins ♦Rest time:2 hrs ♦Cook time:10 mins ♦Yields: 20 doughnuts

You can strike through ingredients, as you prep them, by clicking on the ingredient.

Ingredients:

All-Purpose Flour		2-3 cups
Yeast - (Using Active dried Yeast here)		1 tsp
Coconut Cream (I use Kara Coconut Cream at room temperature)		1/8 cup
Mildly Hot Water		1/8 cup
Vegetable Shortening		¹⁄8 cup
Caster Sugar		¼ cup
Egg beaten with just a touch of heavy cream (for the egg wash)		1
Salt		½ tsp
Powdered Cinnamon		¹⁄8  tsp
Vegetable shortening/ vegetable oil for frying		As needed

For the Coconut Cream GLAZE and Topping:

Icing sugar(confectioners sugar/powdered sugar)		1 cup
Coconut Cream (I use Kara Coconut Cream at room temperature)		3-4 Tbsp
Vanilla extract(optional)		1/4 tsp
Desiccated Coconut		1 1/2-2 cups

Method:

1. Add the coconut cream(1/8cup) together with the mildly hot water(1/8cup) into a cup/ bowl and give it a mix. Note that, together the solution should be warm enough to ‘activate’ the yeast.
2. Add the yeast(1tsp) and give it a good stir. Leave in a draft-free space for 10 minutes till frothy.
3. Meanwhile, add water(1/2cup)  to a small saucepan along with the vegetable shortening(1/8cup) and sugar(1/4cup). Heat till both the sugar and shortening have dissolved. Set aside until almost cool.
4. To a dry bowl, measure and add the flour(2cups) and set aside. Measure additional flour(1cup) and set aside to add to the dough later, only as needed.
5. Once the yeast solution is frothy, add the ground cinnamon(1tsp), salt(1tsp) and egg(1tsp). Whisk till the ingredients are uniformly incorporated.
6.  Now pour this yeast-egg solution into the melted and cooled shortening-sugar solution in the saucepan and stir.
7. Pour into the bowl of flour, and stir with a wooden spoon till it comes together.
8. The dough will be sticky. Add just enough of the additional flour to make the dough a bit tighter, but it will still remain a bit sticky at this stage. Lift out from the bowl. Lightly grease the bottom of the bowl and return the dough. Cover the bowl tightly with Saran wrap.
9. Allow resting in a warm or sunny area till the dough doubles in size. This will take 1-2 hours.
10. Punch down gently and knead again. Roll out into a 15 cm sheet and use a doughnut cutter to cut out doughnuts one at a time.
11. Heat 1-2 cups shortening/oil for frying in a small wok or fryer. I find frying 1-2 at a time gives better uniformity in color.
12. Drop the doughnuts into the hot fat (one at a time) and it will soon float to the top.
13. Turn over 2 OR 3 times till golden all over. Remove to a stainless steel colander or wire rack over kitchen paper.
14. Repeat with all the remaining doughnuts in a similar method. Cool off on the wire rack.
15. Make the Coconut Glaze. Add the icing sugar(1cup)  into a small bowl and add enough of the coconut cream(3-4Tbsps)  and beat till you get a smooth, slightly thickened glaze. You can make it thinner or thicker according to your preference. The addition of vanilla extract(1/8tsp) is optional.
16. Dip the doughnuts, halfway into the glaze and then into the desiccated coconut. Return each coated doughnut back to the wire rack till the glaze sets. You may also leave a few doughnuts glazed without the coconut.
17. Leave at room temperature till served. They are perfectly soft with the right amount of chewiness.
18. Chilling the doughnuts, tend to make them a bit harder unless you wait for them to return to room temperature.

Festive Coconut Doughnuts

 

Notes:

• If you don’t have a doughnut cutter, simply use a suitable-sized steel ring or ordinary cup to cut the doughnut and a small bottle cap to cut out the center.
• Storage: These are best the day they are made. If you want to store them wrap them loosely in plastic wrap and then place them in airtight Tupperware containers in the fridge. Take them out of the fridge a short while before they are served again.

 

Key Ingredients: All-purpose Flour, Vegetable shortening, Sugar, Coconut Cream, Egg, Yeast, Cinnamon, Desiccated Coconut, Water, Salt.

♦Please Rate the Recipe if you have tried it below.↓ If you liked the recipe, please do leave me a comment and CLICK THE LIKE BUTTON at the ⇓bottom of this page! Thank you! ♥ If you make the dish and share it with your SOCIAL MEDIA please don’t forget to tag me @recipesaresimple and hashtag it #recipesaresimple on any platform. Thank you! ♥ ♦EAT AND TELL!!! Let us know if you tried –  Festive Coconut Doughnuts Mail me your pics and testimonials 🙂 – recipesaresimple@gmail.com   Thank you! ♥

Quick Browse to see All Recipes by Category.                                   World Cuisines to browse recipes by Regional Cuisine.

Thanks for visiting www.recipesaresimple.com