Coconut-Lime Donuts

By The Good Housekeeping Test KitchenPublished: Mar 19, 2018

Jump to recipe

Mike Garten

Yields:

Wake up with these sweet and tangy glazed donuts.

Advertisement - Continue Reading Below

Ingredients

1 1/4 cups unsweetened coconut milk
1 1/4 oz. package active dry yeast (2 1/4 teaspoon)
1/4 cup granulated sugar
2 large eggs
2 Tbsp. unsalted butter, at room temp, cut into small pieces
1 tsp. Kosher salt
2 tsp. lime zest
3 cups all-purpose flour, plus more for work surface
2 qt. (64 ounces) canola oil, plus more for greasing
14 oz. can sweetened condensed milk
1/4 cup half-and-half

Directions

1. Step 1In small bowl, microwave unsweetened coconut milk until 100°F to 110°F (warm to the touch). Stir in yeast and granulated sugar. Set aside until frothy, about 5 minutes. Transfer to large bowl of electric stand mixer. Add eggs; beat gently by hand to combine. Add butter and salt, mixing to combine (don’t worry if some lumps of butter remain).
2. Step 2Add 1 teaspoon lime zest and half of flour, stirring to form dough. Gradually add remaining flour; then, using electric stand mixer fitted with dough hook, knead on lowest setting 5 minutes (dough will be sticky).
3. Step 3Lightly oil large bowl; transfer mixture to bowl. Cover with damp towel and set aside to rise at room temp until doubled in size, 1 to 1 1/2 hours or overnight in refrigerator (can freeze overnight at this point).
4. Step 4Lightly oil large baking sheet. Lightly flour work surface, turn dough out and lightly dust top with flour; press or roll until 1/2 inch thick. With floured 3 1/2 inch donut cutters, cut out dough and transfer to prepared baking sheet. Gather scraps into ball. Repeat rolling and cutting out rounds. Cover rounds lightly with damp towel; let rise until puffed, 30 minutes.
5. Step 5Meanwhile, place cooling rack over another baking sheet. Heat oil in large, deep saucepan to 350°F to 360°F on deep-fry thermometer. Working with 3 to 4 donuts at a time, carefully transfer to hot oil and cook until golden brown, about 1 minute per side. Use large slotted spoon to transfer donuts to cooling rack; let cool.
6. Step 6Make glaze: Whisk can sweetened condensed milk, 1/2 cup unsweetened coconut milk, half-and-half, and 1 teaspoon lime zest. Pour glaze overcooled donuts and sprinkle immediately with lime zest.