Coconut Doughnut Holes
Coconut Doughnut Holes
Try this quick and easy dessert recipe from Inspired with Anna Olson.
  • Difficulty Level Moderate
  • Technique Deep Frying
  • Preparation Time 15 minutes
  • Cooking Time 20 minutes
  • Yield 16 - 20 servings
  • For the Batter:
  • 125 millilitres full-fat Sour cream
  • 100 grams granulated Sugar
  • 1 large Egg
  • 5 millilitres Vanilla extract
  • 5 millilitres finely grated Lime zest
  • 225 grams all-purpose Flour
  • 3 grams Baking powder
  • 75 grams Salt
  • Pinch ground Nutmeg
  • 30 grams unsalted Butter, melted
  • For the Glaze and Assembling:
  • Vegetable oil, for frying
  • 1 large Egg white
  • 5 millilitres Vanilla extract
  • 200 grams Icing sugar, sifted
  • 200 grams sweetened flaked Coconut
  1. For the batter, whisk the sour cream, sugar, egg, vanilla and lime zest in a bowl until smooth
  2. In a separate bowl, sift the flour, baking powder, salt and nutmeg together. Add this to the sour cream mixture and stir until even blended. Stir in the melted butter (the batter will be thick)
  3. Preheat vegetable oil to 190 C (375 F) in a tabletop fryer, or in a deep pot over medium high heat (fill the pot with 2 inches of oil). Use a small ice cream scoop to make golf ball-sized scoops of batter and carefully drop 4 to 6 the doughnut holes into the oil. Fry for 4 to 5 minutes, turning halfway through cooking. Lift the cooked doughnuts onto a cooling rack over a tray to drain and cool while repeating with the remaining doughnuts
  4. For the glaze, whisk the egg white lightly to loosen and then whisk in the vanilla, icing sugar and enough water to make the right consistency (glaze should be thick, yet pourable). Dip each cooled doughnut holes into the glaze to coat, shake off excess glaze and then roll into the coconut until completely covered. Return the dipped doughnut holes to the cooling rack to set for an hour before serving

The doughnut holes are best enjoyed the day they are made

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