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Chocolate Toasted Coconut Donuts with Chocolate Glaze and Vanilla Cream Topping Recipe

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★★★★★

4.9 from 129 reviews

Indulge in these decadent Chocolate Toasted Coconut Donuts topped with a rich chocolate glaze and a light, fluffy vanilla cream. Soft, yeasted donuts are fried to golden perfection, coated in glossy chocolate, rolled in fragrant toasted coconut, and finished with a luscious vanilla whipped cream topping. Perfect for a special breakfast or dessert treat.

Ingredients

Scale

Dough Ingredients

  • 3 cups all-purpose flour
  • 2 ¼ tsp active dry yeast
  • ¾ cup warm milk
  • ¼ cup sugar (plus 1 tsp for yeast activation)
  • 1 egg
  • 2 tbsp butter (softened)
  • ½ tsp salt
  • Oil for frying (enough for deep frying)

Chocolate Glaze Ingredients

  • 1 cup semi-sweet chocolate chips
  • ½ cup heavy cream
  • 1 tbsp butter

Toasted Coconut

  • 1½ cups shredded coconut

Vanilla Cream Topping

  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract

Instructions

  1. Activate the yeast: In a bowl, combine warm milk, active dry yeast, and 1 teaspoon of sugar. Let the mixture sit for 5–10 minutes until it becomes foamy, indicating yeast activation.
  2. Prepare the dough: In a large mixing bowl, add the flour, remaining sugar, egg, softened butter, and salt. Pour in the foamy yeast mixture. Knead the dough by hand or stand mixer for about 8–10 minutes until it becomes smooth and elastic.
  3. First rise: Cover the dough with a clean kitchen towel or plastic wrap and place it in a warm, draft-free area. Allow it to rise for 1 to 1.5 hours or until it has doubled in size.
  4. Shape donuts: Once risen, roll the dough out on a lightly floured surface to about ½ inch thickness. Use a donut cutter or two round cutters to cut out donut shapes.
  5. Second rise: Arrange the cut donuts on a floured tray, cover, and let them rise for another 30 minutes until slightly puffed.
  6. Fry donuts: Heat oil in a deep fryer or large heavy pot to 175°C (350°F). Carefully fry the donuts for 1–2 minutes on each side or until golden brown. Use a slotted spoon to remove them and drain on paper towels to remove excess oil.
  7. Make chocolate glaze: Heat the heavy cream until just about to simmer, then pour it over the semi-sweet chocolate chips in a heatproof bowl. Let it sit for a minute, then stir until smooth and glossy. Stir in 1 tablespoon of butter until fully incorporated.
  8. Toast coconut: In a dry skillet over medium heat, toast shredded coconut, stirring frequently until golden and fragrant. Remove from heat and set aside.
  9. Coat donuts: Dip each cooled donut into the chocolate glaze, then immediately roll or sprinkle toasted coconut all over the glaze so it sticks evenly.
  10. Add cream topping: In a chilled bowl, whip together heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Place a scoop or swirl of this vanilla cream on top of each donut.
  11. Serve: Enjoy these donuts fresh for the best flavor and texture. They make a delightful treat for breakfast, brunch, or dessert.

Notes

  • Ensure the milk is warm but not hot to effectively activate yeast.
  • Maintain the oil temperature at 175°C (350°F) for even frying and to avoid greasy donuts.
  • For vegan alternatives, substitute dairy with plant-based milk and cream, and use vegan butter.
  • Donuts are best consumed the same day for optimal freshness.
  • To store leftovers, keep donuts unglazed and refrigerated; glaze and cream topping are best added fresh before serving.

Keywords: Chocolate Donuts, Coconut Donuts, Fried Donuts, Yeast Donuts, Chocolate Glaze, Whipped Cream Topping

Find it online: https://messykitchenmagic.com/chocolate-toasted-coconut-donuts-with-chocolate-glaze-and-vanilla-cream-topping-recipe/