Coconut Doughnuts Recipes

Steps:

• Grease a 6-donut pan with coconut oil and preheat oven to 350 degrees F.
• Sift together all the flour ingredients: rice, garbanzo, potato starch, arrowroot, baking powder, baking soda, xanthan gum and salt. Whisk together in a bowl and set aside.
• In a medium pot, add in milk and coconut oil and allow to warm over low heat until the coconut oil melts (do not allow to boil). Mix gently with a wooden spoon while it's warming. Once the coconut oil is melted, remove from heat and add in the sugar. Stir together to allow the sugar to dissolve completely. Add in apple sauce and vanilla extract and stir to combine.
• Pour the liquid mixture into the dry ingredients and mix gently to combine together well. (If clumps still develop, you can use an immersion blender and mix the batter for a few minutes until you see a very smooth consistency in the batter.)
• Add in coconut flakes and mix with a wooden spoon to combine. Pour into pre-greased donut pan and fill about halfway to allow for rising of the batter.
• Bake for 15 minutes at 350 degrees F. Remove from the oven and allow to cool 15 to 30 minutes. Gently scrape the sides of each well and flip the pan over to remove. You can use a toothpick to help the donuts lift out of the pan.
• To coat the donuts in coconut flakes: Make a glaze by adding the powdered sugar into a small bowl and adding in 1 tablespoon at a time of hot water. Mix well to combine. Coat the donuts thinly with the glaze and drop onto a plate with coconut flakes to coat all over. Makes 6-8 donuts.

Steps:

• Make the doughnuts
• 1. 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. 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.
• 2. 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. Roll the dough to a 3/4-inch thickness.
• 3. Dust a 2-inch cookie cutter or doughnut cutter with additional flour. 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.
• 4. Chill the doughnuts in the refrigerator for 15 minutes. Meanwhile, fill a shallow cast-iron pan with 2 inches of vegetable oil. Heat the oil until it reads 340°F (170°C) on a candy thermometer or instant-read thermometer.
• 5. 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. Transfer to a baking sheet lined with paper towels. Repeat the frying process with the doughnut holes. Let them cool slightly.
• Make the glaze and finish the doughnuts
• In a medium bowl, whisk together all the glaze ingredients. Dip the doughnuts in the glaze and cover with the shredded coconut.

Steps:

• Heat oven to 425°F. Spray mini doughnut pan with cooking spray.
• In medium bowl, mix all doughnut ingredients with spoon until blended. Spoon batter into pan, using about 1 tablespoon for each doughnut.
• Bake 6 to 8 minutes or until toothpick inserted near center comes out clean. Remove doughnuts from pan to cooling rack; cool 5 minutes.
• Meanwhile, in small bowl, mix powdered sugar, 1 tablespoon milk and 1/2 teaspoon coconut extract with whisk until smooth. In another small bowl, place 1/4 cup coconut.
• Dip tops of doughnuts in glaze, then dip in coconut. Serve warm.

Steps:

• Whisk together the soy milk, agave, oil and yeast. Add the flour and salt and beat on low with an electric mixer until the dough just comes together. Turn up to medium and beat 3 minutes more. Cover and let rise in a warm place, 45 minutes.
• Meanwhile, preheat the oven to 350 degrees F. Spread some flaked coconut on a baking sheet and toast in the oven until golden brown, about 6 minutes. Set aside to cool.
• Fold the dough and continue to let it rise until it doubles in size, about 45 minutes. Lightly grease several baking sheets. Tear off a 1-ounce piece of dough and roll it into a ball; poke a hole in the center with your finger and stretch it out a little. Place on one of the greased baking sheets and continue with the remaining dough. Let rise until puffy, about 20 minutes.
• For the glaze: Stir together the coconut milk, sugar, and vanilla bean in a large pot and heat over medium heat until thick.
• Meanwhile, bring several inches oil to 350 degrees F in a large Dutch oven. Fry several doughnuts at a time until golden brown, 2 to 3 minutes per side. Transfer to a rack. Dip one side of each warm doughnut in the glaze, then sprinkle with toasted coconut. Serve immediately.