Coconut glazed donuts

• strong white bread flour↗300g g
• golden icing sugar↗25g g
• instant dry yeast↗1 tsp tsp
• eggs↗2
• butter↗75g g

  or melted coconut oil

• vegetable oil↗

  or sunflower oil, for greasing during frying

• coconut milk80ml ml
• icing sugar↗350g g
• various food colouring shades
• coconut flakes↗

  (optional)

Step-by-step instructions

1. 1

   Weigh the flour, sugar and ½ tsp salt into a large bowl or the bowl of a stand mixer. Add the yeast, 100 ml warm water, eggs and butter or coconut oil, then stir with a wooden spoon until a smooth, sticky dough forms.

2. 2

   Turn the dough out onto a work surface and knead for 10 minutes, or until it becomes elastic and silky – if it initially sticks to your hands, add a little extra flour, but don’t overdo it, otherwise the dough will become heavy. Clean the bowl and lightly oil it, return the dough and coat it with oil. Cover the bowl with cling film and let it rise in a warm place for 2‑3 hours, until it doubles in size. Alternatively, knead in a stand mixer for 5‑8 minutes, until the dough pulls away from the sides of the bowl.

3. 3

   When the dough has risen, turn it out onto a work surface and press out the air bubbles. Roll it into a rectangle about 2 cm thick. Using an 8 cm cutter, cut out as many circles as possible – you should get 12, if you roll the scraps and cut again. With a smaller cutter (about 2 cm) or a large piping tip, cut a hole in the centre of each donut. Arrange the donuts and their rings on two baking trays, cover loosely with oiled film and let rise for another hour, or until they have almost doubled in size again.

4. 4

   While the donuts rise, prepare the glaze by mixing coconut milk and icing sugar in a bowl. Divide the glaze into as many bowls as the colours you plan to use, and add a drop of food colouring to give each a bright hue.

5. 5

   Fill a deep fryer or a large pan halfway with oil and heat to 180 °C. If you don’t have a thermometer, test the temperature with a piece of bread – it will turn golden‑brown in about 45 seconds when the oil is ready.

6. 6

   When you’re ready to fry, prepare a plate lined with paper towels. Drop one or two rings and a few holes into the oil at a time, avoiding overcrowding. Fry the donuts 2‑3 minutes per side until deep golden‑brown, then flip and fry another 2‑3 minutes. Once done, remove the donuts and let them drain on paper towels.

7. 7

   When all the donuts and rings are ready, dip them into the coloured glazes. Optionally sprinkle some donuts with coconut flakes. Best served the same day, but they will keep for 2 days in a metal jar.