Coconut Doughnuts

Name: Coconut Doughnuts
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 20
Cuisine: Global
Ingredients: 237 milliliters (110 g) almond flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 175 grams 1/4 cups superfine brown rice flour, plus more for dusting; 2 teaspoons coconut extract; 60 grams 1/2 cup coconut flour; 60 milliliters 1/4 cup coconut oil, melted; 2 eggs, at room temperature; 2 Tbsps freshly squeezed lemon juice; 100 grams 1/2 cup natural cane sugar; 80 grams 1/2 cup potato starch; 240 grams cups powdered sugar, sifted; 1 pinch Pinch of salt; 30 grams 1/4 cup tapioca starch; 59 milliliters (75 ml) unsweetened coconut milk; 165 grams cups unsweetened shredded coconut; 20 servings Vegetable oil, for frying

Coconut Doughnuts might be just the morn meal you are searching for. One serving contains 265 calories, 4g of protein, and 14g of fat. This recipe serves 20. This recipe covers 5% of your daily requirements of vitamins and minerals. Only A mixture of eggs, baking powder, lemon juice, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free, dairy free, fodmap friendly, and vegetarian diet.

Instructions

Make the doughnuts

In a medium bowl, whisk together the first six ingredients. In a large bowl, whisk together the superfine brown rice flour, almond flour, potato starch, coconut flour, tapioca starch, baking powder, baking soda, and salt.

Ingredients you will need

Brown Rice Flour

Baking Soda

Coconut Flour

Almond Flour

Salt

Equipment you will use

Whisk

Bowl

Add the wet ingredients to the dry and whisk until the dough comes together. Knead it with your hands a couple of times. It will be soft.

Ingredients you will need

Dough

Equipment you will use

Whisk

Dust a work surface with a generous amount of superfine brown rice flour. Turn the dough out onto your work surface and dust another bit of flour on top of the dough. Pat the dough down a bit. As the dough sits, it will start to get a bit more compact and will be easier to work with. If it feels too soft, you can refrigerate the dough for 15 minutes.

Ingredients you will need

Brown Rice Flour

Dough

All Purpose Flour

Roll the dough to a 3/4-inch thickness.

Ingredients you will need

Dough

Roll

Dust a 2-inch cookie cutter or doughnut cutter with additional flour.

Ingredients you will need

All Purpose Flour

Equipment you will use

Cookie Cutter

Cut out circles and place them on a baking sheet lined with parchment paper. If you are using a cookie cutter, cut out 1/2-inch holes from the center of the disks. You can re-roll the scraps once to make more doughnuts.

Ingredients you will need

Roll

Equipment you will use

Baking Paper

Cookie Cutter

Baking Sheet

Chill the doughnuts in the refrigerator for 15 minutes. Meanwhile, fill a shallow cast-iron pan with 2 inches of vegetable oil.

Ingredients you will need

Vegetable Oil

Equipment you will use

Frying Pan

Heat the oil until it reads 340°F (170°C) on a candy thermometer or instant-read thermometer.

Ingredients you will need

Candy

Cooking Oil

Equipment you will use

Candy Thermometer

Kitchen Thermometer

Carefully add the doughnuts to the oil in batches; do not overcrowd the pan. The doughnuts will sink and then rise when they are almost done. Cook to golden brown, turning the doughnuts once.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Transfer to a baking sheet lined with paper towels. Repeat the frying process with the doughnut holes.

Equipment you will use

Baking Sheet

Paper Towels