For the Heart-Shaped Doughnuts
- 1/ 3 cup lukewarm coconut milk
- 1 (¼ ounce) package instant yeast
- 5 eggs, at room temperature
- 3 1/ 2 cups unbleached all-purpose flour
- 2 1/ 3 cups raw sugar, divided
- 1/2 to 1 teaspoon vanilla extract
- 1 teaspoon fine sea salt
- 12 tablespoons (6 ounces) butter, at room temperature and cubed
- Vegetable oil, or grape seed oil, for frying
To Make the Doughnuts
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.
In a small bowl, slightly beat the eggs. Dump the flour in the mixer bowl and knead on slow speed (#2 in the Kitchen Aid) just until smooth. Add the eggs in a stream and knead just until they seemed incorporated. Add 1/3 cup sugar, vanilla and salt and knead for 15 minutes. Don’t worry if the dough seems a bit wet, it will come together eventually. After the fifteen minutes of kneading 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 up the kneading process and don’t worry if some pieces of butter come up again on the walls of the bowl, they will come together eventually. Knead for another 10 to 15 minutes, until the dough is completely smooth.
Cover the bowl with a kitchen towel and wrap it up with some extra kitchen towels or a blanket because it needs to be warm. Place the bowl in a warm corner to rise until double its size, about 1 ½ hours. After that, cover with plastic wrap to seal the air out and place the bowl in the fridge overnight, or use right away.
Remove the dough from the fridge and let sit at room temperature for a few minutes. Turn the dough out onto a floured surface. Dust a rolling pin and your hands with flour as well. Using the rolling pin, gently stretch the dough as far as you can go until it is about ¼” thick, always starting from the center. Use a heart-shaped or regular doughnut or cookie cutter and cut as many doughnuts as you can. Carefully pick each up and place it on a parchment-lined baking sheet. Cover again with a couple of kitchen towels, blankets or cloths and let rise for 1 to 1 ½ hours in a warm corner until they are puffed.
Pour remaining 2 cups sugar onto a large plate or tray. Set aside.
Fill a large heavy-bottomed or deep skillet halfway with oil. Heat the oil to 350ºF over medium. Drop 2 or 3 doughnuts into the oil, 4 to 5 if smaller. Fry for 2 to 3 minutes, until most of each doughnut is floating. Using a round slotted spatula or a spider spatula, flip each doughnut and fry for 2 to 3 more minutes, until dark golden brown. Flip and fry 1 more minute per side if the dough is still raw in the center. Remove doughnuts from the skillet and rest on paper towels to absorb excess oil.
Bring the oil back to 350ºF, raising or lowering the heat as needed, before frying each next batch of doughnuts.
While the doughnuts are still warm, place in the sugar and coat completely. This is best done while other doughnuts are frying. Transfer to a serving tray or another plate.
Poke a small hole in the top center of each doughnut. Insert the tip of your decorating bag or filling injector filled with raspberry jelly (recipe below) and squeeze in about 1 tablespoon jelly. Repeat until all doughnuts are filled.
Store leftover doughnuts in an airtight bag or container at room temperature for 2 days. After that, store in the fridge and heat in the microwave for a few seconds before eating.
For the Raspberry Filling
- 3 cups fresh or frozen raspberries
- 3/ 4 cup raw sugar
- 1/ 2 lemon, freshly squeezed
- 2 tablespoon unbleached all-purpose flour
To Make the Raspberry Filling
In a small saucepan combine all the ingredients except for the flour and bring to a gentle boil over medium heat. Cook for about 10 minutes. Sprinkle the flour on top and stir quickly. Keep cooking until thickened, 2 to 3 minutes. Remove from heat and stir for 30 more seconds. Let cool completely before filling doughnuts or storing in the fridge.
When ready, fill a piping bag fitted with a long thin tip, or a doughnut injector.