Coconut mini doughnuts
COCONUT MINI DOUGHNUTS
300 ml coconut milk
60 ml (¼ c) sugar
1 sachet (10 g) instant
150 g butter, melted 2 eggs, whisked
2 x 500 ml (4 c) cake flour 1 ml (¼ t) salt
1 Whisk the coconut milk, sugar and yeast until the sugar has dissolved. Leave to stand for 10 minutes.
2 In a separate bowl, whisk the butter and eggs and, while whisking, pour in the coconut mixture. 3 Sift the flour and salt together and add to the wet ingredients. Mix until well combined and knead for 10-15 minutes.
4 Transfer to a lightly oiled bowl, cover with clingfilm and allow to double in volume (this can be done in the fridge for up to eight hours).
5 Glazes Make a coffee glaze by whisking the coconut water, icing sugar and coffee together.
6 Make a chocolate glaze: melt the chocolate with the coco- GLAZES
60 ml (¼ c) coconut water 200 ml icing sugar
30 ml (2 T) instant coffee 80 g dark chocolate
100 ml coconut milk
oil for deep-frying nut milk in a glass bowl in the microwave for 30 seconds, stir, microwave for another 30 seconds then stir again.
7 To cook Heat oil for deepfrying in a flat-bottom cast-iron pot over hot coals.
8 Roll out the dough on a lightly floured surface to about 2 cm thick and use a 4-6 cm cookie cutter to press out circles. Test the oil by adding a dough offcut – it’s ready if the dough browns in 1 minute. Fry the doughnuts for 1 minute or less on each side or until crisp and brown, then drain on paper towels.
9 When all the doughnuts are done, dip each in one of the glazes.
1 MAKES 40-50 MINI DOUGHNUTS Preparation 20 min Standing
10 min Rising
1 hour or 8 hours in fridge Braaiing
CAREL AND KAYLEIGH (AS SEEN IN KOM ONS BRAAI EPISODE 5 ON VIA)