Vanilla Infused Coconut Raspberry Doughnuts

By Meeta K. Wolff 

Prep Time: 45 min
Total Time: 3 hours (includes rising time)
Serves: Makes 12-14 doughnuts 

Ingredients

For the Vanilla-Infused Yeasted Dough

•     250 g whole milk

•     15 g vanilla bean paste, or 1 whole vanilla bean, split and scraped

•     500 g strong white bread flour (or plain all-purpose flour)

•     7 g fine sea salt

•     50 g granulated sugar

•     10 g instant yeast (or 12 g active dry yeast)

•     2 large eggs (about 100 g total), at room temperature

•     60 g unsalted butter, very soft

•     Vegetable or canola oil, for deep frying
  
  

For the Coconut Cream Filling

•     1 can (400 ml) full-fat coconut milk, chilled overnight

•     25 g powdered sugar, sifted

•     2 g vanilla extract (about ½ teaspoon)

•     30 g cream of coconut (like Coco López), optional but recommended

•     Pinch of fine sea salt
  
  

For the Coating

•     85 g unsweetened shredded coconut

•     100 g coconut blossom sugar

•     Pinch of fine sea salt
  
  

Also Needed

•     250-300 g good-quality raspberry jam, for filling

•     12-14 raspberries

•     Piping bags

•     Small round piping tip (about 3-4 mm)

•     Round cutter (about 7-8 cm)

•     Baking sheet lined with parchment paper

•     Deep-fry thermometer

Method

1. Infuse the milk
   In a small saucepan, warm the milk with the vanilla bean paste (or scraped seeds and pod) until steam rises. Remove from heat, cover, and let steep for 30 minutes. If using a whole bean, remove the pod after steeping. The milk should be lukewarm before using, about 37°C or comfortably warm to the touch.

2. Make the dough
   In the bowl of a stand mixer fitted with the dough hook, combine the flour, salt, sugar, and instant yeast. (If using active dry yeast, proof it first in a little of the warm milk with a pinch of sugar until foamy.) Add the infused milk and the eggs. Mix on low speed until the dough comes together, about 2 minutes. Increase to medium speed and knead for 5-7 minutes until the dough is smooth and elastic. With the mixer running, add the soft butter a little at a time, waiting until each addition is incorporated before adding more. Knead for another 3-4 minutes until the dough is silky, supple, and cleans the sides of the bowl. It will be soft and slightly tacky but not sticky.

3. First rise
   Shape the dough into a ball and place it in a lightly oiled bowl. Cover with plastic wrap or a damp tea towel and let rise in a warm place until doubled in size, about 1-1½ hours.

4. Make the coconut cream filling
   While the dough rises, open the chilled can of coconut milk. Scoop out the thick, solid cream that has risen to the top, about 120-180 g. Reserve the watery liquid for another use. In a small bowl, whip the coconut cream with the powdered sugar, vanilla, cream of coconut (if using), and salt until smooth and fluffy. Refrigerate until ready to use.

5. Shape the doughnuts
   Turn the risen dough out onto a lightly floured surface. Gently deflate it, then roll it out to about 1 cm thickness. Using a 7-8 cm round cutter, cut out as many rounds as you can. Gather the scraps gently, re-roll, and cut again. Place the rounds on a parchment-lined baking sheet, leaving space between them for the second rise. Cover loosely with plastic wrap or a tea towel and let rise for 30-45 minutes until puffed and pillowy. They should hold a fingerprint when gently pressed.

6. Prepare the coating
   In a dry skillet over medium heat, toast the shredded coconut, stirring constantly, until golden and fragrant, about 3-4 minutes. Watch carefully; it burns quickly. Transfer immediately to a shallow bowl and let cool. In a small bowl, combine the coconut blossom sugar with a pinch of salt, breaking up any lumps with your fingers.

7. Heat the oil
   Pour about 7-8 cm of oil into a heavy-bottomed pot or Dutch oven. Heat to 175°C. Line a baking sheet with paper towels or a wire rack.

8. Fry the doughnuts
   Working in batches of 3-4 (do not overcrowd), carefully lower the risen dough rounds into the hot oil. Fry for 2-3 minutes per side, turning once, until deep golden brown and cooked through. They should puff beautifully and feel light. Use a slotted spoon to transfer to the prepared baking sheet to drain briefly, just 30 seconds or so, while still hot.

9. Coat the doughnuts
   While still warm, toss each doughnut first in the toasted coconut (press gently to help it adhere), then immediately in the coconut blossom sugar. The sugar will stick to the warm, coconut-dusted surface. Set aside on a rack to cool completely.

10. Fill the doughnuts
    Once completely cool, fit a piping bag with a small round tip and fill it with the raspberry jam. Use a separate bag for the coconut cream. Insert the tip into the side of each doughnut and pipe about 10-15 g of jam into the center; you will feel the doughnut plump slightly. Repeat with the coconut cream, piping into a different spot so the two fillings mingle but remain distinct. Alternatively, for a more dramatic bite, pipe jam into one side and coconut cream into the other. Then place a fresh rasperry at the tip of the piped side.

11. Serve
    These are best the day they are made, but you can store unfilled doughnuts in an airtight container for a day and fill just before serving.