Baked Lime Coconut Donuts
(from acrazyraisin’s recipe box)
I made this with lemon-lime curd filling (http://www.recipething.com/recipes/show/61718-lemon-lime-curd) but I am sure jelly would be good as well.
Source: http://smittenkitchen.com/blog/2014/12/jelly-doughnuts/
Prep time: 30 minutes
Cook time: 8 minutes
Categories: dairy-free, dessert
Ingredients
- 2 1/2 teaspoons (1 7-gram or 1/4-ounce packet) active dry yeast
- 1/4 cup (50 grams) granulated sugar
- 3/4 cup (180 ml) lukewarm (not hot) coconut milk from a can
- 2 large egg yolks
- Few gratings of orange zest
- 1 teaspoon vanilla extract
- 2 tablespoons (1 ounce or 30 grams) earth balance
- 2 1/4 cups (280 grams) all-purpose flour
- 1/4 teaspoon coarse or kosher salt
- For the Topping:
- Melted coconut oil
- 1/2 cup sugar
- zest from 1-2 limes
Directions
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Make the dough: In the bottom of a large mixing bowl, combine the yeast, sugar and milk. Let stand for 5 minutes; it should become a little foamy. Whisk in yolks, any zest or extracts you’d like to use, then butter. Don’t worry if the butter doesn’t fully combine.
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— By hand: Add half of flour and stir with a spoon until combined. Add second half of flour and salt and stir as best as you can with a spoon, then use your hands to knead the dough until it forms a smooth, elastic round, about 5 minutes. Try, if you can, to resist adding extra flour, even if it’s sticky. Extra flour always makes for tougher/dryer doughnuts and breads. Sticky hands and counters are always washable!
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— With a stand mixer: Add half the flour and let the dough hook mix it in slowly, on a low speed. Add second half of flour and salt and let the dough hook bring it together into a rough dough. Run machine for 3 to 4 minutes, letting it knead the dough into a smooth, cohesive mass.
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Both methods: If the dough is already in the bowl, remove it just long enough to lightly oil the bowl. Return dough to bowl, cover with plastic wrap and let rest at room temperature for 1 hour, or in the fridge overnight.
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On a lightly floured counter, roll dough to a 1/2-inch thickness. Cut into 1 or 2-inch rounds, depending on how big you want them to be.
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Preheat oven to 375 with pan of water on top shelf.
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Let cut dough rise on lined cookie sheets for another 30 minutes, loosely covered with a towel.
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Bake for 6-10 minutes depending on how big the donuts are, until they are slightly brown on top.
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Let cool.
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Dip in melted coconut oil, let extra soak off onto paper towels, and then roll in sugar lime mixture.
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Line them up and fill using a squeeze bottle, or in a pinch a medicine syringe.