Top Pot Triple Coconut Donuts

Name: Top Pot Triple Coconut Donuts
Total time: PT0D0H0M
Yield: makes About 10 Donuts
Ingredients: 3 1 ⁄ 2 cups (15 3/4 oz.) bread flour, sifted; 1 tbsp. baking powder; 1 ⁄ 2 tsp. baking soda; 1 tsp. kosher salt; 1 ⁄ 4 tsp. ground nutmeg; 1 ⁄ 2 cup sugar; 4 tbsp. unsalted butter, melted; 4 tsp. coconut extract; 2 tsp. vanilla extract; 1 1 ⁄ 4 cups canned coconut milk; 1 egg, beaten; Canola oil, for forming and frying; 2 cups sweetened shredded coconut; 2 cups confectioners' sugar

Serves
makes About 10 Donuts

TODD COLEMAN

Coconut milk gives these donuts from Seattle's Top Pot donut shop a super-moist interior and a gratifying crust.

Ingredients

3 ¹⁄₂ cups (15 3/4 oz.) bread flour, sifted
1 tbsp. baking powder
¹⁄₂ tsp. baking soda
1 tsp. kosher salt
¹⁄₄ tsp. ground nutmeg
¹⁄₂ cup sugar
4 tbsp. unsalted butter, melted
4 tsp. coconut extract
2 tsp. vanilla extract
1 ¹⁄₄ cups canned coconut milk
1 egg, beaten
Canola oil, for forming and frying
2 cups sweetened shredded coconut
2 cups confectioners' sugar

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Instructions

Step 1

Whisk flour, baking powder, soda, 1⁄2 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.

Step 2

Heat 2" oil in a 6-qt. saucepan until a deep-fry thermometer reads 370°. Using lightly oiled hands, roll about 1⁄4 cup batter into a loose, sticky ball; pat gently into a disk. With your thumb, make a 1 1⁄2" 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.

Step 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.

Whisk flour, baking powder, soda, 1⁄2 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.
Heat 2" oil in a 6-qt. saucepan until a deep-fry thermometer reads 370°. Using lightly oiled hands, roll about 1⁄4 cup batter into a loose, sticky ball; pat gently into a disk. With your thumb, make a 1 1⁄2" 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.
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.