- 1 1/3 cup coconut milk (we’re talking the canned coconut milk, not the refrigerated coconut beverage here, this is about 1 can’s worth)
- 1/3 cup sugar
- 2 heaping teaspoons yeast
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- A few shakes of nutmeg & cardamom (optional)
- 2 3/4 cups all purpose flour
- Mix all the ingredients, except for the flour together in the bowl of a stand mixer.
- Add enough flour to make a sticky dough. Add a bit more if it’s a gloppy mess. Don’t add too much flour or these guys will be tough.
- Knead only enough to bring the dough together, you don’t want gluten formation here.
- Cover bowl with plastic wrap and let raise until doubled, about 2 hours.
- Gently dump the dough on to a generously floured surface. Roll out to 1/2 inch thick and cut into rounds.
- Place the donuts on a floured and parchment-lined cookie sheet. Cover the the plastic wrap again and let raise for another hour or so.
- Heat some vegetable oil up in your deep fryer or in a dutch oven to 350 degrees. I use soybean oil. Canola smells fishy, Crisco shortening is waxy. Never, ever, use lard. Ignore what Fanny Farmer and King Arthur Flour say about this matter. Frying in lard will make your house reek of dead cow. Don’t do it.
- Fry for 2-3 minutes per side and allow to cool and drain on paper towel before filling.
- Fill with jam or custard using a pastry bag and piping tip, roll around in powdered or granulated sugar. Enjoy!