Toasted Coconut Donuts
Ingredients
For the Donuts
2/3 Cup (150g) buttermilk, at room temp
1 1/4 tsp active dry yeast
1 egg, at room temperature
1/4 Cup (57g) unsalted butter, melted
2 Tbsp granulated sugar
1/4 tsp kosher salt
2 Cups (250g) all purpose flour plus more for your counter
1 tsp orange zest
For the Chocolate Frosting
4 Tbsp unsalted butter
2 Beyond Good Toasted Coconut bars, roughly chopped
3 tsp water
3 tsp light corn syrup
3/4 Cup shredded coconut
Canola oil, for frying
Instructions
In the bowl of a stand mixer, combine buttermilk, yeast, egg, melted butter, sugar, salt, vanilla powder and orange zest. Whisk until smooth.
Switch to the dough hook attachment, then add the flour and mix on medium speed using the dough hook attachment for 10-12 minutes until dough is smooth and elastic and pulls away from the sides of the bowl.
Cover the bowl with plastic wrap and proof at room temperature for 1-2 hours, until the dough has doubled in size.
Transfer the dough to the refrigerator to chill for 15 minutes.
When the dough has chilled, turn it out onto a lightly floured work surface. Use a rolling pin to roll the dough until it’s reached 1/2 in in thickness and use a large round cookie cutter, cup or jar lid to punch out circles, and a smaller cookie cutter to punch out center holes in those circles.
Place donuts and donut holes on a parchment lined baking sheet, cover loosely with plastic wrap, and store in the refrigerator until your oil is hot.
Fill a large, heavy-bottomed pot with oil to a depth of about 3 inches. Heat the oil to 350°F (check with a candy thermometer). When the oil is at temperature, remove your donuts from the refrigerator and begin frying them, 2-3 at a time so that you don’t crowd the pan.
Fry for about 2 minutes per side, until they are a deep, golden brown. Remove using a slotted spoon and place on a tray lined with paper towels. Repeat until you’ve used up your dough.
While the donuts are cooling, make the frosting. Combine chocolate, butter, corn syrup and water in a small saucepan set over medium heat. Melt, stirring occasionally, until smooth and homogenous.
Toast the shredded coconut in an even layer on a baking sheet. Bake at 350°F for 5-7 minutes, until it is lightly browned and fragrant. Place the toasted coconut on a plate.
Dip each donut into the chocolate frosting and then immediately press it into the toasted coconut. Place on a cooling rack to allow the frosting to set then serve!