Monday, March 22, 2010
Coconut Creme Filled Doughnuts
Well, almost creme filled. The tip on my pastry bag wasn’t long enough to fill the doughnuts completely, so only the first 1/2 inch of the doughnuts are creme filled. Even without all the filling, they are a delicious low fat alternative to their fried counterparts. And when I say delicious, I mean DE-LIC-IOUS!!! These are so good you will not miss the deep fried version. Trust me, makes these, and you will not regret it!
To fill the doughnuts, use a long tipped squirt bottle like the red ketchup bottles you see in diners. As I found out, pastry tips are just not long enough to get the job done. These are best eaten the day they are made but I like to freeze them and reheat them later for a quick breakfast treat.
Coconut Creme Filled Doughnuts
Makes about 1 1/2 dozen medium doughnuts
Ingredients:
For Doughnuts:
1 1/3 cups warm milk, 95 to 105 degrees (divided)1 packet active dry yeast (2 1/4 teaspoons)
2 tablespoons butter, room temperature
2/3 cup sugar
2 eggs
5 cups all-purpose flour
3/4 teaspoon saltFor Filling:
1 package fat free sugar free vanilla pudding mix, made according to package directionsFor Topping:
2 cups powdered sugar
1/2 teaspoon vanilla extract
1 teaspoon milk
2 tablespoons light margarine, melted and cooled
Coconut flakes (I used unsweetened but you can use sweetened as well)Directions:
Place 1/3 cup of the warm milk in the bowl of an electric mixer. Stir in the yeast and set aside for five minutes or so. Be sure your milk isn't too hot or it will kill the yeast. Stir the butter and sugar into the remaining cup of warm milk and add it to the yeast mixture. Stir in the eggs, flour, and salt - just until the flour is incorporated. With the dough hook attachment of your mixer beat the dough for a few minutes at medium speed. If your dough is overly sticky, add flour a few tablespoons at a time. If dough is too dry, add more milk a bit at a time. The dough should pull away from the sides of the mixing bowl and eventually become supple and smooth. Turn dough out onto a floured counter-top, knead a few times (the dough should be a little sticky), and shape into a ball.
Transfer the dough to a oiled bowl, cover, put in a warm place, and let rise for an hour or until the dough has about doubled in size.
Punch down the dough and roll it out 1/2-inch thick on your floured countertop. Use a 3 inch cookie cutter to stamp out circles. Transfer the circles to a baking sheet lines with a silicone mat. Cover with a cloth and let rise for another 45 minutes.
Bake in a 350 degree oven until the bottoms are just golden, 8 to 10 minutes. Transfer doughnuts to cooling rack to cool completely.
To fill doughnuts: Put pudding into squirt bottle or pastry bag fitted with the 230 tip and fill each doughnut with about 2 tablespoons of pudding.
To make icing: mix the powdered sugar, vanilla, milk, and margarine together to make a VERY think icing. Frost the top of the doughnuts and then dip the tops into a bowl of coconut flakes. I toasted some of the coconut flakes before hand because I love toasted coconut.
Eat immediately and freeze any leftovers in an air-tight container. To thaw, microwave on medium power for about 30 seconds or until thawed.
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Jessica @ How Sweet — March 22, 2010 @ 8:44 pm
Wow – you are seriously one talented baker. Those are fabulous!
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Mackenzie@ The Caramel Cookie — March 24, 2010 @ 12:28 pm
Aw, thank you Jessica! And you're a talented baker yourself–I have been dying to try your cookies and cream cupcakes as well as the chocolate chip cookie dough!
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Rachelle — March 26, 2010 @ 6:31 pm
I love that these are less sugary and not fried. What a delightful Easter treat these will make. I am going to give them a try.
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Stella — March 27, 2010 @ 9:14 pm
These look and sound a little too delicious-I love coconut.
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Memória — March 27, 2010 @ 10:18 pm
Your doughnuts look amazing!! I'm not that crazy about coconut, but I have bunch in my kitchen that I need to use up. I may have to try this out! YUM!
You know you could also use on of those Bismarck Pastry Tips, too. They are for filling donuts and other treats.
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vickys — March 28, 2010 @ 2:47 am
Oh yummy, the hefty tuff of coconut on the top just makes me want to sink my teeth in them, and be careful not to breathe too hard or else they'll end up on me! Love that theyre not fried too, sometimes the smell of the oil from their fried cousins can get quite unpleasant.
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Anna — March 29, 2010 @ 3:52 pm
these look amazing!
have you tried freezing/thawing them? i'm sure they're best fresh, but are they almost as good re-heated?
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whisk-kid — March 30, 2010 @ 6:56 pm
Great photos! I love anything coconut and I would love, love, love to try these!
Plus, I've done a lot of frying in the past month and my oven could use some love
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Allison — March 31, 2010 @ 1:41 pm
These look awesome! I love the idea of a coconut doughnut, definitely a must-try!
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Loren — April 1, 2010 @ 10:45 am
I loved the look of the doughnuts and I had to try them! I made a batch, but realized that there isn't a measurement for the nutmeg. I ended using 3/4 tsp. but it seems like that is too much – the flavor of the nutmeg competes with the coconut. How much nutmeg should be used?
Thanks for the recipe!
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Anonymous — April 28, 2010 @ 1:43 am
These look fantastic!
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Katies Cooking — July 27, 2010 @ 2:28 pm
Baking scares me but I think this recipe might be enough motivation for me to bust out the kitchenaid. : ) Looks fanatastic and the possibilities are endless!
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Mackenzie — July 27, 2010 @ 9:35 pm
Aw there is no need to be scared of baking! And the kitchenaid makes easy work of the dough. I don't have one so it took a bit more muscle
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The Caramel Cookie » Top 10 of 2010 — January 1, 2011 @ 1:45 pm
[...] Coconut Creme Filled Doughnuts: These take a little work but are so worth it! [...]
Emilee — March 21, 2012 @ 3:59 pm
When I made these, they came out tasting a bit like English muffins. Is there anything that I could have possibly done wrong?
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thecaramelcookie Reply:
March 23rd, 2012 at 7:00 am
Hmm I’m not sure. Did they come dense? If so, may a little too much flour was added during kneading/rolling out the dough
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