Rating: 2 stars
3 Ratings
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  • 2 star values: 3
  • 1 star values: 0

The beauty of making doughnuts at home is that you don’t have to wait in line or feel bad about eating seconds, or…thirds. And these are so delicious, you’ll probably want the whole batch. The batter has coconut cream and nutmeg for a delicious tropical vibe, and after frying you’ll toss the doughnuts in a cinnamon-spiked coconut-sugar mixture. For a brunch treat, serve with coffee, or if you’re serving as dessert, a rum-spiked cocktail would pair perfectly. P.S. The key to even cooking is a deep-fry thermometer, which avoids burnt or undercooked doughnuts.RELATED: Glazed Cake Donuts Recipe

Dawn Perry

Gallery

Credit: Victor Protasio

Recipe Summary

hands-on:
30 mins
total:
30 mins
Yield:
24 doughnuts
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Mix together shredded coconut, sugar, and cinnamon in a pie plate or other shallow dish.

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  • Fill a medium pot with 2 inches of oil and fit pot with a deep-fry thermometer. Heat oil over medium until thermometer reads 350°F, adjusting heat as necessary to keep temperature as close to 350°F as possible.

  • Whisk flour, salt, baking powder, and nutmeg in a medium bowl. Stir in egg yolks, milk, and coconut cream.

  • Beat egg whites in a separate medium bowl until soft peaks form. Fold into flour mixture until evenly combined. Carefully drop a few tablespoonfuls of batter into hot oil and fry, turning occasionally, until golden brown and puffed, 2 to 4 minutes. Using a slotted spoon, transfer doughnuts to a paper-towel-lined plate to catch any drips, then transfer to coconut mixture; roll to coat. Repeat with remaining batter and coconut mixture.

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