"Yeasted Doughnuts Rolls, filled with cinnamon and very encrusted in raw sugar ❄️ They are pillowy and warm and everything you want in a doughnut bite!! I even shredded a piece for my daughter and she LOVED them! It’s that fantastic things happen when you just let your imagination go in the kitchen! Hope this will be you weekend baking project 💜 Have an amazing Wednesday my friends!!"
Coconut Vanilla Doughnuts with Cinnamon Sugar
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Prep time 3hrs 30mins
Cook time 40mins
Recipe Card
ingredients
- 1/3 cup coconut milk, lukewarm
- 1 envelope instant yeast
- 5 eggs, at room temperature
- 3 1/2 cups unbleached organic all purpose flour
- 1/3 cup plus 4 tablespoons raw sugar
- half to 1 teaspoon see notes vanilla extract
- 1 teaspoon fine sea salt
- 12 tablespoons butter, at room temperature
- 1 tablespoon cinnamon
- Vegetable oil, for frying
Method
Step 1
In the bowl of a standup mixer with the hook attached pour the coconut milk and sprinkle the yeast on top. Allow the yeast to dissolve for 2 minutes.
Step 2
In a small bowl, slightly beat the eggs. Dump the flour in the mixer bowl and knead in slow speed (#2 in the Kitchen Aid) just for 30 seconds. Add the beaten eggs in a stream and knead just until they seemed incorporated. Add the sugar, vanilla and salt and knead for 15 minutes. After that, add the butter by pieces. If you see that the pieces are sticking to the walls of the bowl, stop the mixer and bring the butter to the bottom of the bowl as much as you can, then continue kneading. Don’t do this more than two times so you don’t mess the kneading process and don’t worry if some pieces of butter come up again through the walls of the bowl, they will come together eventually. Knead for an extra 10 minutes, until the dough is completely smooth.
Step 3
Cover the bowl with a kitchen towel and wrap it up with some extra kitchen towels or a blanket (see notes). Remember, dough likes to be warm. Place the bowl in a warm corner to rise double its size, about 2 hours.
Step 4
Stretch just a bit the dough from center towards the edges to redistribute the yeast and release some of the gases, 2 to 3 times. Cover with a sealing plastic paper and a kitchen towel and wait 5 to 10 minutes before placing in the fridge overnight.
Step 5
The next morning, mix the 4 tablespoons of sugar with the cinnamon in a small bowl and set aside. Dust plenty of flour on a clean flat surface and turn the dough on it. Using a rolling pin stretch it until you got a rectangular shape and the dough is about ¼” thick (see notes), always starting from the center out. Cut the edges to have straight lines through the rectangle. Sprinkle all of it’s top with the cinnamon sugar. Starting from the longest edge, roll the dough until the end. Work on the seam by pinching with your finger as much as you can. You may try to pull a bit of dough from one side to the other and vice versa until the seam almost disappears. Cut the log into 1 ½” rolls. Reshape each roll with your hands and check the seam is still closed. Place each roll on a tray or large baking dish. Cover again with a couple of kitchen towels, blankets or cloths and let rise for 1 to 1 ½ hour, until they are puffed. Knead the leftover dough stripes into balls and put them to rise as well.
Step 6
Fill thru half a heavy bottomed pot or deep skillet. Heat the oil to 350° (you may use a candy thermometer to check on the temperature. Drop 2 to 3 doughnuts into the hot oil. Fry for 2 to 3 minutes, until most of each doughnut is floating. Using a rounded slotted spatula or a spider web spatula turn the doughnuts upside down a fry for an extra 2 to 3 minutes, until dark golden brown. If you feel the dough could still be raw on the inside, turn and fry for an extra minute and repeat on the other side. Take out of the oil and rest over kitchen paper towel to absorb excess of oil.
Step 7
Place the remaining ⅓ cup of sugar in a shallow bowl and with the doughnuts still warm, after one or two minutes outside the oil, dip them in the sugar and rub the entire surface with it. Finally, time to eat!
Step 8
You may store any remaining doughnut in an airtight container or plastic bag. After the second day, store them in the fridge and heat a few seconds in the microwave before eating.
Recipe Notes
Step 1
For this recipe is super important that all the ingredients are at room temperature. Remember that yeast is very happy and thrives in a warm environment.
Step 2
When resting the dough to rise, I look for the warmest corner in the house, which is a nightstand in my bedroom. Besides topping it with a kitchen towel, I wrap it with a light blanket and a clean t-shirt, again, to keep it nice and warm. Don't wrap it up too tight though so it breathes.
Step 3
I used a bit vanilla to add a floral note. You can go all the way to a full teaspoon or nothing at all.
Step 4
When stretching the dough, do not press the rolling pin too hard. Gentle strokes from the center out are good enough to stretch it to a ¼” thickness. Don’t stretch it too thin either.