Pink Raised Doughnuts with Toasted Coconut

Pink Raised Doughnuts with Toasted Coconut

makes 12-14 doughnuts

recipe adapted slightly from Top Pot Hand-Forged Doughnuts

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For the Doughnuts:

3 tablespoons (four ¼ ounce packages) active dry yeast

1 cup warm water (about 105 degrees F)

½ cup granulated sugar, plus 1 tablespoon granulated sugar

½ teaspoon baking powder

½ teaspoon fresh ground nutmeg

2 teaspoons iodized salt

4 to 4 ½ cups bread flour, plus more for dusting, rolling, and cutting

¼ cup vegetable shortening

3 large egg yolks

½ teaspoon pure vanilla extract

canola oil for frying

toasted coconut for topping

For the Glaze:

4 cups sifted powdered sugar

2 teaspoons light corn syrup

¼ teaspoons salt

1/2 teaspoon pure vanilla extract

1 to 3 drops red or pink food coloring

scant 1/3 cup hot water, plus more if necessary

To Make the Doughnuts:

In the bowl of an electric stand mixer, whisk together the yeast, water, and 1 tablespoon of sugar.  Let stand for 5 minutes until mixture is foamy and frothy.  That’s how you know the yeast is alive and ready to doughnut!

In a large bowl, whisk together sugar, baking powder, nutmeg, salt, and 4 cups of bread flour.  Set aside.

Break up shortening and add to the yeast mixture.  Add the egg yolks, and vanilla extract and beat on low speed using the paddle attachment.  This will deflate the yeast bubbles and help break up the shortening.

With the mixture on low speed, add one third of the dry ingredients.  Blend until flour disappears.  Add another third of the dry ingredients.  Beat until flour disappears.  Switch to the dough hook and add the last amount of flour.  Mix on low speed until no flour bits remain.  Add a bit more flour if necessary.  The dough should clean the sides of the bowl, and not stick to the bottom in a pool.

Knead for 2 minutes.  The dough will be glossy, and just a bit sticky… but it shouldn’t stick to your hands.

Transfer the dough to a baking sheet that has been sprinkled with 1 tablespoon of flour.  Shake into a 6-inch circle and dust the top with flour.  Cover with a dishtowel and set in a warm place to double in size.

The Top Pot Cookbook has an awesome way to create your own proofing box!  Bring a large kettle of water to a boil.  Pour about 8 cups of water into a large baking dish.  Set it on the floor of your oven.  Place the sheet tray with covered dough on the middle rack above the steaming water, close the oven door and let rise for about 1 hour.

Transfer the dough to a lightly floured work surface and roll out into a roughly 12-inch circle, about ½ inch thick.  Cut into 12 doughnuts and 12 holes using a 2 ¾-inch and 1 ¼-inch round cutter.  Gently transfer the doughnuts and holes to two baking sheets that have been sprinkled with flour.  Set the doughnuts for their second rise about 2 inches apart.

Let rise in the oven for another 30-45 minutes, using another hot water proofing bath.

In a medium or large, heavy-bottom saucepan, heat canola oil that is 2-inches deep.  Use a candy thermometer to bring the oil to 350 degrees F.

When the doughnuts have doubled in size place a few doughnuts into the oil to fry.  Don’t overcrowd the pan.  Fry for 30 seconds on one side, flip and cook for another 30 seconds.  Doughnuts will darken slightly as they cool, so don’t cook them too dark.  Transfer to a few layers of paper towel to cool.  Bring the fry oil back to 350 degrees F before frying new batches of doughnuts.

Allow to cool completely before glazing.

To Make the Glaze:

Place the sugar, corn syrup, salt, and vanilla in a large mixing bowl.  Add the food coloring and hot water and use a whisk to incorporate.  Blend until entirely smooth.  If the mixture seems to thick to easily dip doughnuts, add more hot water 1 teaspoon at a time.

To ice the doughnuts, dip one side of the cooled doughnuts into the freshly made icing.  Sprinkle with toasted coconut.  Let dry and set for 10 to 15 minutes before serving.