Mini coconut doughnuts

Preparation time: 30 minutes Number of servings: about 42 doughnuts Per 100 g of doughnuts: Energy value 393 kcal Carbohydrates 36 g - Of which sugars 15 g Protein 7 g Fat 24 g Diet: vegetarian.

• wheat cake flour 220 g
• coconut flakes 50 g
• 2 large eggs
• canned coconut milk - thick 150 g
• vanilla sugar 16 g - 1 small sachet
• baking powder and baking soda, half a level teaspoon each
• frying oil or lard at least 300 ml
• powdered sugar 80 g
• water - boiling water 25 ml
• coconut flakes 100 g

Mini coconut doughnuts

Remove the eggs from the refrigerator in advance to allow them to reach room temperature. When preparing the doughnuts, also take into account the time it takes the oil to heat up in the pot. If you want to fry more doughnuts, simply double the amounts of all ingredients except the oil.

In a large bowl, pour 220g of cake flour or all-purpose flour, add 50g of desiccated coconut, a sachet of vanilla sugar, and half a level teaspoon each of baking powder and baking soda. Mix the dry ingredients well. Immediately beat in 2 large eggs (about 120g total) and add 150g of thick coconut milk (preferably from a can).

Tips: You can swap regular wheat flour for light spelt flour as a last resort. I would then use 20 grams less of that flour. If you only have very small eggs, you can use three. In that case, use the same amount less coconut milk. For example, if your eggs were small and the three eggs weighed a total of 150 grams after being beaten, add 120 grams of coconut milk to the bowl. If your coconut milk is very thin, also start with about 20 grams less. Add more as needed while mixing the dough.

Mix all the ingredients into a very thick batter. Don't rush to add flour if it seems a bit too loose. Remember that the batter will thicken further as you mix it.

Prepare a small pot or saucepan. Pour in about 300 ml of fresh vegetable oil with a high smoke point. Start heating the oil. Set the burner to medium heat and wait patiently until the pot reaches a temperature of no more than 165-170 degrees Celsius. If you have a candy thermometer, I highly recommend using it. If you don't have a thermometer, be patient and heat the oil over medium heat for a few minutes or even a dozen minutes. The oil will be perfectly hot if a piece of dough "dropped" into the oil immediately floats and begins to fry vigorously. The dough can sizzle nicely at 140 degrees Celsius, so it's not easy to gauge the temperature. It's worth waiting a little longer or getting a thermometer, which might come in handy when frying doughnuts or angel wings in the future.

When adding doughnuts to the oil, try to maintain a maximum temperature of 170 degrees Celsius. The mini coconut doughnuts will rise significantly during frying. The doughnuts should brown slowly and turn over on their own in the oil, but flip them over if necessary. Don't add too many at once to prevent them from touching each other. The balls shouldn't fry for longer than 4 minutes. If you're unsure whether a batch of doughnuts is ready, you can remove one doughnut and cut it in half. If the doughnut is cooked through, you can remove the doughnuts from the oil and place them on a paper towel to drain.

Tips: If the doughnuts are taking too long to fry and are still raw inside, either the oil temperature is too low or the dough was cold. If they're absorbing fat, the oil temperature is too low. If the doughnuts are frying too quickly and browning too quickly (they're probably still raw inside), the oil is too hot. If the doughnuts start to leak out somewhere during frying, the oil is too hot and the temperature needs to be lowered. While the oil is heating to 165-170 degrees Celsius, you can start making doughnut balls. I usually spoon out walnut-sized portions and, with oiled hands, shape them into balls, which I then place on a lightly oiled countertop. For looser dough, you can squeeze the dough out of a disposable pastry bag with a large hole cut out, or use the "shaping and transferring" method.

Fried and cooled coconut doughnuts can be coated in icing and coconut flakes. I recommend doing this because the cake itself isn't sweet. Only 16 grams of vanilla sugar is added. This is a minimal amount of sweetness, and many people won't find it sweet enough.

In a bowl, pour 80 grams of powdered sugar and 25 ml of boiling water. Mix thoroughly. The icing should be thin. In a second bowl, add 100 grams of coconut flakes. The finer the flakes, the easier they will stick to the icing. After dipping each donut in the icing, immediately sprinkle the coconut flakes over them. This will sweeten all the coconut donuts.

Tip: If you leave the donut for a longer time, the shavings will no longer stick because the thin glaze will start to harden.

Loosely wrap the cooled mini coconut doughnuts in wax paper and place them in a clear grocery bag or a ziplock bag. Store them in a cool cupboard for up to two days. However, they are always best eaten the day they are fried.

Enjoy your meal.