Doughnuts hold a special place in my heart – not only because they are a family favourite, but also because I made them for my MasterChef Canada Top 50 audition (sorry, not this exact recipe).  I only started making doughnuts last year as I always knew they were a bit technical and I needed to work myself up to making them.  Once I took the plunge and made them, and after seeing the result, they have become one of my favourite treats to make for my family and friends.  

The first cooking class I ever taught this past year was a doughnut making class at Le Dolci in Toronto.  I have so many great doughnut memories so making these always brings a big smile to my face!

Donuts are so versatile so you can take this basic yeast doughnut recipe and be creative.  I’m pretty sure anything will taste good on a doughnut!  I created this toasted coconut version and the combination was a hit with my family and friends.  

If you are making these as a dessert for guests, they have to be made the day of and they need ample proofing time so be sure that you have the time available.  Doughnuts cannot be rushed!

I hope you enjoy this recipe.  Comment below or email me and let me know if you have any questions, if you liked the recipe and/or which combination you have created.  I would love to see your creations!

Basic Yeast-Raised Doughnut:
(Yield 12 medium cream filled donuts)

5 Tbsp warm water (between 110 and 115 degrees)
1 package 0.25 oz Active Dry Yeast
1/8 cup unsalted butter cut into pieces
5 Tbsp whole milk
5 Tbsp sugar
1 egg lightly beaten
Pinch salt
1/2 tsp ground nutmeg
1/2 tsp vanilla extract
2 1/2 cups All-purpose flour
Canola Oil for frying


Coconut Pastry Cream:
1 can (14 fluid ounces) unsweetened coconut milk
3/4 cup sugar
1 vanilla bean
pinch kosher salt
3 large egg yolks
2 tablespoons corn starch
2 tablespoons unsalted butter
1/2 cup whipping cream

Coconut sugar glaze:

1 1/2 cups icing sugar
1 Tbsp coconut oil

Toasted Coconut:
200g unsweetened coconut flakes

To make the doughnut, make sure all ingredients are at room temperature.
Melt butter with milk in small sauce pot over medium heat. Take off heat and set aside to cool to lukewarm.


Place warm water in bowl of stand mixer and sprinkle over yeast. Stir to combine and let sit for 5 minutes (you will see the yeast get frothy which means it is becoming active).

Add the milk mixture to the yeast mixture along with sugar, eggs, salt, nutmeg, vanilla, and half of the flour. Mix with a whisk attachment until combined.

Switch to the dough hook attachment and gradually add remaining flour. Mix until the dough looks elastic, slightly sticky and not dry. About 3-4 minutes.  The dough should peel easily off the side of the mixer bowl.

Transfer dough into greased bowl, cover with plastic wrap and set aside in warm, draft-free location until doubled in size (about 40 minutes).

Gently roll out dough on lightly floured surface to ½ inch thickness. Punch out doughnuts with lightly floured cutters (2.5 inches for filled or 3 inches for classic). Place well-spaced on well-floured baking sheet. Scraps can be reused by gently pressing them together.

Let the punched-out doughnuts rise again in a draft-free location until doubled in size, about 40 minutes.

Heat 3 inches of oil in pot or deep fryer to 365 degrees Fahrenheit. When oil is hot, fry a few at a time (do not overcrowd). Fry until lightly golden on one side (1 minute), then flip over with spoon and fry for another minute. Using a slotted spoon remove each doughnut and drain them on paper towels.

Let the doughnuts cool. Place parchment under a wire rack and use this to assemble your donuts.


This is what you want your doughnuts
 to look like after they have been fried.
The white line through the centre
means they have been proofed properly.
To make the filling, heat the coconut milk, sugar, salt and vanilla bean in a medium saucepan over medium heat. Once the cream is hot, remove the vanilla bean, scraping out any remaining seeds and returning them to the cream. 

In a separate bowl, whisk together the egg yolks and corn starch. 

Add 1/2 cup of the hot cream slowly to the yolks, whisking as you add. Then pour the yolk mixture into the pot of hot cream and whisk (this ensures that you temper your eggs). Continue to whisk with heat on medium-high for 3 more minutes. The mixture will turn thick and bubble. Continue to whisk for the full 3 minutes or the pastry cream will separate once it is cool. After the 3 minutes, whisk in the butter. Pour into a shallow dish to cool. 

Cover the cream with plastic wrap pressed right against the pastry cream. This will prevent a thick skin from forming on the surface. Refrigerate for at least an hour. Once it is cold, stir the pastry cream to loosen.  
Whip the 1/2 cup cream to medium peaks. Stir the whipped cream into the pastry cream to lighten. 

To make the toasted coconut, pour the toasted coconut into a flat skillet set to medium heat.  Use a spatula to stir the coconut until it is toasted and slightly golden.  (This happens very quickly so you cannot walk away from your pan). Put the toasted coconut into a shallow bowl and let it cool.

To make the glaze, mix together the icing sugar and coconut oil in a shallow bowl using a whisk.  You may add more coconut oil if you prefer a thinner glaze.  I prefer an almost frosting-like consistency.  

To assemble the donuts, Using a cake tester or bamboo skewer, put a hole into the side of your doughnuts and gently move around the cake tester to create space for the filling.

Using a piping bag fitted with the filling attachment, slowly fill your doughnuts.  You will know how much cream is inside by the weight.

Dip the top of your doughnuts into the glaze and then into the toasted coconut.  Place on a rack to dry.  These are best when served immediately.

My son enjoying the doughnuts!
With Love,
Jules for Daily Tiramisu
%d bloggers like this: