After a long time as a preparation for the carnival were our doughnuts, this time not classic, but from coconut fat and coconut milk. This healthier version has a fantastic aroma. Together with the strawberry jam, a great treat that is worth trying.
- 400g flour
- 30g coconut fat
- Ca. 180ml coconut milk
- 1 egg substitute (Ei-ersatz, I buy at DM) (equivalent to 2 egg yolks)
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp lemon juice
- 2 tsp granulated sugar
- Strawberry jam for the filling
- Grated coconut for garnish
- Agave syrup for the glaze
- 1 l oil for frying
- Crumble the yeast into a bowl and sprinkle with sugar. Stir with a spoon and let stand for 10 minutes until the yeast melts and turns into a liquid leaven.
- Add the egg replacer (or 2 egg yolks), salt, soda, lemon juice, melted coconut fat, sourdough starter and gradually add coconut milk to the flour until an elastic, non-sticky dough is formed.
- Knead it well (at least 10 minutes to release the gluten from the flour so it reaches a nice elasticity ).
- Cover the dough and leave it to rise in a warm place for an hour. Then roll the dough out to approx. 8 mm thick and cut out circles.
- Place the jam in the centre of half of the circles and then place the other circle on top.
- Press the joint well and then cut out again with a circle mould with approx. 2 mm smaller in diameter than the first one. Let the doughnuts rest, covered, for another 20 minutes.
- Put the oil in a small but tall saucepan and heat it up. Place the doughnuts into the hot oil and turn down the heat so that they fry slowly until golden.
- Turn over and fry the other side. Then leave them to cool slightly.
- For the glaze, mix the agave syrup with a little water and brush on the doughnuts. Leave to dry for at least an hour.
- Who wants to sprinkle with more icing sugar before serving.