Coconut Cream Sufganiyot / Doughnuts

My mom loves a coconut doughnut so when I was creating different flavours years ago it made perfect sense to make coconut sufganiyot for her for Chanukah. For the doughnut shell, I use my traditional sufganiya recipe. The coconut flavour comes from the filling and glaze.

The coconut pastry cream is made with canned coconut milk and a little coconut extract for an extra hit of coconut flavour. I also add shredded coconut — you can use sweetened or unsweetened, but use very finely shredded coconut. If you use coconut that’s not finely shredded, it might clog your pastry tip when you try to fill them.

The simple glaze uses more coconut milk and extract, reinforcing the flavours. I like to use toasted coconut flakes or chips but you can use any toasted coconut you like to decorate the sufganiyot.

The perfect treat for coconut lovers!

Coconut Cream Sufganiyot / Doughnuts

Fresh doughnuts filled with coconut cream, topped with coconut glaze and sprinkled with toasted coconut.


Ingredients

    For the Coconut Pastry Cream:

  • 3 oz /85 grams granulated sugar (6 Tbsp.)
  • 3/4 oz / 21 grams cornstarch (3 Tbsp.)
  • 1 large egg
  • 2 large egg yolks
  • 2 cups canned coconut milk
  • 1/2 tsp vanilla extract
  • 1 tsp. coconut extract
  • 1 pinch salt
  • 3 oz / 85 grams shredded coconut (1 cup
  • For the Dough:

  • 1 1/4 cup warm water
  • 4 tsp. active dry yeast
  • 6 Tbsp. granulated sugar
  • 3 large egg yolks
  • 1 1/2 tsp. salt
  • 1/8 tsp. nutmeg
  • 1/4 cup oil (I use canola)
  • 1 tsp. vanilla extract
  • 15 oz. / 425 grams bread flour (3 cups)
  • 5 oz. / 140 grams all-purpose flour (1 cup)
  • canola oil for frying
  • For the glaze:

  • 6 oz / 170 grams icing sugar (1 1/2 cups)
  • 1/2 tsp. coconut extract
  • 3 Tbsp. coconut milk
  • For garnishing:

  • toasted coconut

Directions

  1. To make the Coconut Pastry Cream: In a bowl, whisk the sugar and cornstarch together. Add the eggs and whisk until the sugar is dissolved.
  2. Place the coconut milk in a small pot and bring to a simmer over med-high heat. As soon as it begins to simmer slowly pour the hot milk into the egg/sugar mixture, whisking while you add it. Once all of the coconut milk has been added, whisk well, making sure everything is well incorporated. Pour the mixture back into the pot and heat until the mixture has thickened to a pudding-like consistency, whisking the entire time. It will take 2-3 minutes.
  3. Transfer to a clean bowl and add the vanilla extract, coconut extract, salt and coconut and whisk until combined. Cover with plastic wrap, making sure the plastic is sitting directly on the Coconut Pastry Cream. Refrigerate until cold.
  4. To make the dough: Combine the water, yeast and sugar in the bowl of a stand mixer. let sit for 3-4 minutes, or until the yeast starts to foam.
  5. Add the egg yolks, salt, nutmeg, oil and vanilla and using a dough hook, briefly mix through on low.
  6. Add the flours and start mixing on low until most of the flour is incorporated, then increase the speed to medium and knead for 6-8 minutes until the dough is smooth and pulls away from the bowl.
  7. Form the dough into a ball, place in a lightly greased bowl and cover with a clean towel or plastic wrap. Let the dough sit for 60-75 minutes or until doubled in size.
  8. Transfer the dough to a lightly floured work surface and roll the dough out until it’s a 1/2-inch thick. Use a round cookie cutter to cut into circles. I use a 3-inch cutter, but you can use a smaller cutter to make mini-doughnuts or a larger cutter to make large doughnuts. Transfer to a lightly floured baking sheet, sprinkle lightly with flour and cover with plastic wrap or a towel. Let rise for half an hour.
  9. While the dough rises, heat your oil. I use an electric frying pan, pouring in enough oil to fill it about 2 inches. If you don’t have an electric frying pan, use a pot on the stove with a thermometer. Heat the oil to 350°F / 175°C.
  10. When the oil is ready, use a spatula to carefully lift a dough circle and gently place in the oil. Fry in batches, without overcrowding the pan. The dough will fall toward the bottom of the pot and then pop up to the top in a few seconds. Use the spatula to gently turn the dough over as soon as it gets to the top of the oil. Fry the doughnut for 90 seconds or until golden brown, gently flip over and fry another 90 seconds or until the second side is golden brown. If the doughnuts are browning much faster, check the temperature of the oil. If they brown too quickly, the oil is too hot and the inside of the sufganiya will be undercooked. Use a slotted spoon to remove the sufganiyot from the oil and transfer to a baking sheet lined with paper towel or a rack.
  11. Before filling the sufganiyot. let them cool to room temperature. Fill a pastry bag fit with a long Bismark piping tip with pastry cream to fill the doughnut.
  12. To make the glaze: Combine the glaze ingredients in a small mixing bowl and whisk until the sugar is completely dissolved.
  13. Dip the tops of the sufganiyot in the glaze and sprinkle the tops with toasted coconut. Enjoy!

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