It’s time to make the doughnuts! This recipe came about as a challenge from our friends at Tofutti. They needed a recipe for National Doughnut Day which is always on the first Friday of June and was started by The Salvation Army back in 1938 to honor the men and women of WW1. Being huge coconut fans, we wanted to try our hand at a coconut doughnut. And we were pleasantly surprised with the delicious results.
We’re sure you’ll go nuts over our doughnuts! Make sure to share them with your friends and family and not eat them all yourself!
2 cups all-purpose flour, we used unbleached organic
1/3 cup sugar
1 tsp. salt
2 tsp. coconut extract
3 Tbsp. vegan butter, at room temperature
1 Tbsp. sugar
3/4 cups warm almond milk
1 packet dry yeast
Oil to fill up to 1/2 a pot for frying doughnuts
Cream Cheese Frosting:
4 oz. Tofutti Cream Cheese
2 oz. vegan butter, room temperature
1 tsp. coconut extract
3/4 cup powdered sugar
sweetened coconut to sprinkle on top of the frosting
Method of Prep:
In a mixing bowl, whisk together the warm almond milk, 1 Tbsp. of sugar, and the yeast packet. Cover the bowl with a paper towel for 10 minutes. Allow the yeast mixture to double in size.
In a large mixing bowl, sift together the all-purpose flour, 3/4 cups sugar, and salt.
When the yeast mixture is ready, add the vegan butter to the yeast allowing it to fully melt. Add the coconut extract to the yeast. There is no need to stir the vegan butter or extract into the yeast mixture. Pour half of this into the dry ingredient bowl, and begin to mix in with your hands.
Then pour the second half into the dry ingredient bowl, and finish incorporating the flour and forming a dough ball. The dough will be very sticky.
Dust all-purpose flour onto a clean, flat surface. Place the sticky dough ball down, and begin to fold the dough. You will be folding and incorporating flour until it is no longer sticky and forms one homogeneous ball. This is approximately 40-50 folds.
Place the dough in a bowl, and cover with saran wrap or place a plate on top of the bowl. Allow the dough to rise to about 2 1/2-3 times it’s original size. This takes approximately one hour.
When the dough has risen, dust all-purpose flour on a flat, clean surface and pat the dough down. If you have a rolling pin, roll out the dough until slightly larger than a 1/4 inch. Using a cookie cutter, pick your doughnut size. We used a 4″ round cutter and a 1″ hole. Tip: If you don’t have cookie cutter, you could always use a cup or another tool to make a round cut.
Place your cut out doughnuts and doughnut holes on parchment and allow them to rest for 10 minutes. They will rise.
Fill a pot about half full with oil and bring the oil to a temperature not exceeding 400°F. 375°F is ideal.
Once the oil is ready, and the doughnuts have rested, place a doughnut in the oil. It will float, and brown on one side. Flip the doughnut with a fork when it is golden brown. Remove from the oil when both sides are golden brown and place on a plate with a napkin to catch excess oil. Place to the side on parchment paper. Repeat steps until all doughnuts are cooked.
Cream Cheese Frosting:
In a mixing bowl, using a hand mixer, cream together the Tofutti Cream Cheese, vegan butter, and coconut extract.
Add in half the powdered sugar. Continue mixing. Once incorporated, add in the second half of the powdered sugar. Mix until well blended and there are no lumps.
Store in the fridge while the doughnuts cool. It’s good to stiffen the frosting in the fridge before use too.
Once the doughnuts are cooled, and the frosting chilled, spread the frosting on the top of each doughnut. Sprinkle the frosting with sweetened coconut.
*Tip: Use a cardboard shirt box to store your doughnuts in. Makes for easy transportation.
Best served the day you make them. Enjoy!