Coconut Doughnuts Recipes

Steps:

• Raspberry-Coconut Confectioners'-Sugar Glaze:Whisk together confectioners' sugar, coconut oil, freeze-dried raspberries, and salt. Whisk in coconut milk until mixture is smooth and thick, and has the texture of pourable honey. Glaze can be refrigerated in an airtight container up to 3 days; stir until smooth before using. (Makes 1 1/2 cups.)
• Donuts:Preheat oven to 425 degrees. Lightly brush 3 standard donut pans with oil. Whisk together almond flour, cornmeal, coconut, baking powder, and salt. Beat oil with sugar on medium-high speed until creamy. Add eggs, one at a time, beating to combine after each addition. Reduce speed to low; beat in flour mixture and milk.
• Transfer batter to a piping bag fitted with a large plain tip (such as Ateco #807), or to a resealable plastic bag, then snip a 1/2-inch hole in one corner. Pipe about 3 tablespoons into each cup of pans. Bake until tops spring back when lightly touched, about 9 minutes (1 to 2 minutes less, if pan isn't full). Let cool in pans 10 minutes, then transfer to wire racks set in rimmed baking sheets and let cool completely.
• Dip top of each donut in glaze until halfway submerged, turning as needed to evenly coat one side, then place, glaze-side up, on racks. Sprinkle each with a pinch of coconut and a pinch of freeze-dried raspberries. Let stand until glaze is set, about 1 hour. Donuts are best served the day they are made, but can be stored, unglazed, in an airtight container at room temperature up to 1 day; glaze 1 hour before serving.

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.

Steps:

• Heat oven to 425°F. Spray mini doughnut pan with cooking spray.
• In medium bowl, mix all doughnut ingredients with spoon until blended. Spoon batter into pan, using about 1 tablespoon for each doughnut.
• Bake 6 to 8 minutes or until toothpick inserted near center comes out clean. Remove doughnuts from pan to cooling rack; cool 5 minutes.
• Meanwhile, in small bowl, mix powdered sugar, 1 tablespoon milk and 1/2 teaspoon coconut extract with whisk until smooth. In another small bowl, place 1/4 cup coconut.
• Dip tops of doughnuts in glaze, then dip in coconut. Serve warm.