COCONUT CREAM DONUTS 

Hi all🙋🏻,

Donut or doughnut or berlinessas.. The most traditional name… Now please excuse me for a while before I elaborate anything further. Donut is pronounced as donat whereas doughnut is pronounced donet. That’s the difference 

Between DONUT AND DOUGHNUT!!!

Available in many and many shapes.. But the most common is wheel-shaped🍩 with glaze of your choice at its top.

I have made the roundels with filling of vanilla custard and dulce de leche and coconut cream glaze at its topping embellished with food sprinklers.

Recipe is tooooo long. So please hold your heart, concentrate and no disturbances please.

This recipe yield 30 medium sized donuts.

For this blog, I am giving ingredients list and method followed in the same paragraph so that no hassle of reading and scrolling to match the both for one recipe while making.

RECIPE: 

FOR DOUGHNUTS:

INGREDIENTS:

1/4 tsp active dry yeast

1/2 cup warm water at 50° c

1/4 cup granulated sugar … I used coconut sugar to give pure intense coconut touch

1/4 th cup coconut milk

1/2 tsp salt

1/4 cup melted butter

1 large egg

1 egg yolk

1/2 tsp vanilla extract

2 1/2 cups all-purpose flour + more for for adjusting the consistency of the dough but not more than 11/2 tbsp.

Oil for deep frying… Use any bland oil.. Have used canola here.

METHOD:

Take warm water in a bowl. Add yeast and sugar. Stir and cover. Keep it aside for 10-15 minutes until frothy.

Now take a big bowl. Add the the frothy yeast mixture, egg yolk and egg, sugar, coconut milk, remaining sugar, salt, butter and vanilla extract. Mix all with a hand mixer until combined. Now add 1/2 cup flour and mix all well.

Now add all the remaining flour and mix well. It will be very sticky dough. Don’t worry. Add 11/2 tbsp more flour and just combine well. Now take another bowl. Add oil and roll the dough all around the oil and leave it covered for 3-4 hours until doubled or tripled.

After the dough has raised, sprinkle extra flour on your work space and roll 1/4 part of your dough until 1/2″ thick. Now cut into roundels with cookie cutter or anything round with sharp edges.

Leave all the donuts covered on a tray to give second and final raise.. Atleast for an hour until it doubles or seems fluffy.

Now heat oil in a heavy bottomed pan.

When oil gets heated, fry 3-4 donuts in one batch.

As they are very thick, they take time to cooked fully. So try to fry at minimum flame.

Flip sides and fry until golden brown.

COCONUT CUSTARD:

INGREDIENTS:

2 tbsp custard powder 

4 tbsp sugar

1 cup coconut milk

METHOD:

Mix all in a bowl and microwave for 1.30 minutes. But do stir at every 30 seconds of interval.

FOR DULCE DE LECHE:

INGREDIENTS:

200 gms condensed milk

METHOD:

Take condensed milk in a rectangular dish. Now dip the dish in an another bigger dish filled with hot boiling water. Water should be halfway right the condensed milk’s dish. Now bake in a preheated oven for 1 hr 30 minutes at 200° c.

FOR GLAZE AND GARNISH:

1 1/2 cups powdered sugar, sifted to remove any lumps

3 to 4 tablespoons coconut milk

2 teaspoons vanilla extract

Edible sugar sprinklers

METHOD:

Take all the ingredients except sprinklers in a bowl. Mix well and keep it aside.

After the donuts are cooled at room temperature, take custard and dulce de leche in separate piping bags.

Make a deeper hole in donut and fill with the filling. Dip halfway in a glaze and sprinkle some sugar sprinklers on the top.

Serve right away!!!

KEEP COOKING!!!!