Name: Chocolate Toasted Coconut Donuts with Chocolate Glaze and Vanilla Cream Topping Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 2 h 40 min
Cuisine: American
Ingredients: 3 cups all-purpose flour; 2 ¼ tsp active dry yeast; ¾ cup warm milk; ¼ cup sugar; 1 egg; 2 tbsp butter (softened); ½ tsp salt; Oil for frying; 1 cup semi-sweet chocolate chips; ½ cup heavy cream; 1 tbsp butter; 1½ cups shredded coconut; 1 cup heavy whipping cream; 2 tbsp powdered sugar; 1 tsp vanilla extract

Ingredients

3 cups all-purpose flour

2 ¼ tsp active dry yeast

¾ cup warm milk

¼ cup sugar

1 egg

2 tbsp butter (softened)

½ tsp salt

Oil for frying

1 cup semi-sweet chocolate chips

½ cup heavy cream

1 tbsp butter

1½ cups shredded coconut (toasted)

1 cup heavy whipping cream

2 tbsp powdered sugar

1 tsp vanilla extract

Instructions

Step 1: In a bowl, mix warm milk, yeast, and a teaspoon of sugar. Let it sit for 5–10 minutes until foamy to activate the yeast.

Step 2: Add flour, remaining sugar, egg, softened butter, and salt to the yeast mixture. Knead the dough until smooth and elastic, about 8–10 minutes.

Step 3: Cover the dough and let it rise in a warm place for 1 to 1.5 hours, until doubled in size.

Step 4: Roll the dough out to about ½ inch thickness. Use a donut cutter to cut out donut shapes.

Step 5: Place the cut donuts on a baking sheet and let them rise again for 30 minutes.

Step 6: Heat oil in a deep fryer or large pot to 175°C (350°F). Fry the donuts for 1–2 minutes per side until golden brown. Drain on paper towels.

Step 7: To make the chocolate glaze, heat the heavy cream until hot but not boiling, then pour it over the chocolate chips. Stir until smooth and glossy, then add butter and mix until combined.

Step 8: Toast shredded coconut in a dry pan over medium heat until golden and fragrant, stirring frequently to avoid burning.

Step 9: Dip each donut into the chocolate glaze, then roll it in the toasted coconut to coat fully.

Step 10: Whip heavy cream with powdered sugar and vanilla extract until thick peaks form. Add a scoop or pipe a swirl of vanilla cream on top of each donut.

Step 11: Serve the donuts fresh for the best flavor and texture.

Tips & Variations

Use room temperature ingredients to help the yeast activate more effectively.

For a different flavor, try using dark chocolate chips instead of semi-sweet.

Replace shredded coconut with chopped nuts for a crunchy variation.

If you don’t have a donut cutter, use two round cutters of different sizes to make the donut shape.

Keep the frying oil temperature steady to avoid greasy or undercooked donuts.

Storage

Store leftover donuts in an airtight container at room temperature for up to 2 days. Because of the cream topping, refrigeration is recommended if keeping longer, but it may soften the texture. Reheat gently in a warm oven for a few minutes before serving to refresh their texture—avoid microwaving to keep the glaze and coconut crisp.

FAQs

Can I make these donuts without frying?

Yes, you can bake the donuts at 375°F (190°C) for about 12-15 minutes if you prefer a baked version. The texture will be slightly different but still delicious.

How do I know if the yeast is active?

The yeast is active when the mixture becomes foamy and bubbly after sitting with warm milk and sugar for 5-10 minutes. If no foam appears, the yeast may be inactive, and it’s best to try with fresh yeast.