Wednesday, February 26, 2014

What's for Dessert Wednesday : Lime in the Coconut Doughnut


BEST Doughnuts EVER from Cherry Tea Cakes Blog.  Check it out here  Cherry Tea Cakes.

Lime in the Coconut Donuts
for the donut:

1/2 ounce packages yeast
1/4 cup hot water, roughly 110 degrees in temperature
1 1/2 cups milk, scalded and cooled
1/2 cup sugar
1 teaspoon kosher salt
2 eggs
1/3 cup shortening
5 cups all-purpose flour
canola oil

Lime Mousse

1/2 cup pure lime cocktail syrup
1/2 cup simple syrup
4 large egg yolks
1 package unflavored gelatin
1 1/2 cups whipping cream

Pina Colada Frosting

1/3 cup butter
2 cups powdered sugar
3/4 cup pineapple coconut juice blend
1/2 teaspoon rum extract
flaked coconut to garnish

Dissolve yeast in warm water in the bowl of a stand mixer.

Add milk, sugar, salt, eggs, shortening and 2 cups flour. Beat on low for 30 seconds, scraping bowl frequently to incorporate. Beat on medium speed for 2 minutes, scraping bowl occasionally. Stir in remaining flour until smooth.

Cover and let rise until double, 50-60 minutes.

In the meantime, begin to make the lime mousse.

Bring lime syrup to a boil then remove from heat.

In a large bowl, whisk egg yolks and pour a little bit of the lime syrup in while whisking (this is to temper your egg yolks so they don’t curdle). Add warmed egg yolks to hot lime syrup until well mixed.

Measure 1/4 cup of whipping cream in a bowl and sprinkle it with the gelatin. Let it rest for 5 minutes.

Place the bowl in a microwave for 45 seconds (microwave for 10 seconds at a time and check it in between) or place the bowl in a pan of barely simmering water, stir to ensure the gelatin has completely dissolved.

Whisk the gelatin/whipping cream mixture into the lime syrup mixture and set aside. Whisk occasionally for approximately an hour or until the mixture has the consistency of an unbeaten raw egg white.

Whip the remaining cream. Stir 1/4 of the whipped cream into the lime syrup mixture. Fold in the remaining cream and refrigerate for at least an hour.

Return to making the donuts. Turn dough onto floured surface; roll around lightly to coat with flour. Gently roll dough 1/2-inch thick with floured rolling pin. Cut into solid rounds.

Cover and let rise until double, 30-40 minutes. At 25 minutes, begin to heat vegetable oil in high-sided stock pot to 350°.

When the vegetable oil is ready, slide doughnuts into hot oil with wide wooden slotted spatula. Fry until golden brown, about 1 minute on each side. Remove carefully from oil and drain well.

Make the coconut frosting. make the Pina Colada/coconut frosting. Heat butter over low heat until it is melted. Remove from heat. Stir in powdered sugar until smooth. This will take a little arm work! Stir in tablespoons of pineapple coconut syrup one at a time, until desired consistency. Add in rum extract. Set aside until ready to glaze. Warm the glaze gently if necessary.

Take each donut and insert a butter knife into the donut. Carefully cut the inside to loosen any stuck dough and create a pocket. Remove the mousse from the fridge, and put into a piping bag, and pipe into donut. Repeat on all donuts.

Dip the donuts in the Pina Colada glaze and set on rack. Sprinkle glazed donuts with flaked coconut or dip in sprinkles or other toppings to garnish

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