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
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
5 cups all-purpose flour
3/4 teaspoon salt
1 package fat free sugar free vanilla pudding mix, made according to package directions
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)
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.