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Ingredients
- Yield 16-20
batter:
125 ml full-fat sour cream
100 g granulated sugar
1 large egg
1 tsp vanilla extract
1 tsp finely grated lime zest
225 g all purpose flour
1 tsp baking powder
¼ tsp salt
pinch of ground nutmeg
1 tbsp unsalted butter (melted)
vegetable oil (for frying)
glaze:
1 large egg white
1 tsp vanilla extract
200 g icing sugar (sifted)
200 g sweetened flaked coconut
Recipe Courtesy of
Asian Food Network
Asian Food Network
Coconut Doughnut Holes
The addition of lime zest and nutmeg adds a nice touch that complements the coconut. The glaze with the coconut sets as a crunchy shell, yielding to the soft, cake inside of these gems.
- Easy
- 15 min
- 15 min
- 15 min
- 3 steps
- 15 Ingredients
- Easy
- 3 steps
- 15 Ingredients
- 15 min
- 15 min
- 15 min
Instructions
-
Make doughnut batter
- For the batter, whisk the sour cream, sugar, egg, vanilla and lime zest in a bowl until smooth.
- In a separate bowl, sift the flour, baking powder, salt and nutmeg together. Add this to the sour cream mixture and stir until even blended. Stir in the melted butter (the batter will be thick).
-
Fry doughnuts
- Preheat vegetable oil to 190 °C (375 °F) in a tabletop fryer, or in a deep pot over medium high heat (fill the pot with 2 inches of oil). Use a small ice cream scoop to make golf ball-sized scoops of batter and carefully drop 4 to 6 the doughnut holes into the oil. Fry for 4 to 5 minutes, turning halfway through cooking. Lift the cooked doughnuts onto a cooling rack over a tray to drain and cool while repeating with the remaining doughnuts.
-
Make donut glaze
- For the glaze, whisk the egg white lightly to loosen and then whisk in the vanilla, icing sugar and enough water to make the right consistency. Do you want to explain what the right consistency is? Dip each cooled doughnut holes into the glaze to coat, shake off excess glaze and then roll into the coconut until completely covered. Return the dipped doughnut holes to the cooling rack to set for an hour before serving.
Plate and Serve!
The doughnut holes are best enjoyed the day they are made.
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Ingredients
- Yield 16-20
-
batter:
125 ml full-fat sour cream
-
100 g granulated sugar
-
1 large egg
-
1 tsp vanilla extract
-
1 tsp finely grated lime zest
-
225 g all purpose flour
-
1 tsp baking powder
-
¼ tsp salt
-
pinch of ground nutmeg
-
1 tbsp unsalted butter (melted)
-
vegetable oil (for frying)
-
glaze:
1 large egg white
-
1 tsp vanilla extract
-
200 g icing sugar (sifted)
-
200 g sweetened flaked coconut
Nutrition
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