COCONUT DOUGHNUTS

Coconut Doughnuts image

Provided by Aran Goyoaga

Categories Dessert Fry Kid-Friendly Wheat/Gluten-Free Coconut Chill Party Advance Prep Required Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates

Yield Makes twenty 2-inch doughnuts and 20 doughnut holds

Number Of Ingredients 21

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Ingredients

Coconut doughnuts
2 eggs, at room temperature
1/2 cup (100 g) natural cane sugar
1 1/4 cups (310 ml) unsweetened coconut milk
2 tablespoons freshly squeezed lemon juice
2 teaspoons coconut extract
1/4 cup (60 ml) coconut oil, melted
1 1/4 cups (175 g) superfine brown rice flour, plus more for dusting
1 cup plus 1 tablespoon (110 g) almond flour
1/2 cup (80 g) potato starch
1/2 cup (60 g) coconut flour
1/4 cup (30 g) tapioca starch
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
Vegetable oil, for frying
Coconut glaze
2 cups (240 g) powdered sugar, sifted
1/4 cup plus 1 tablespoon (75 ml) unsweetened coconut milk
Pinch of salt
2 cups (165 g) unsweetened shredded coconut

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.