Ingredients
For the Donut Dough
4 cups (500 g) all-purpose flour
2 ¼ teaspoons (7 g) active dry yeast
⅓ cup (65 g) granulated sugar
1 cup (240 ml) warm milk
2 large eggs, at room temperature
¼ cup (60 ml) vegetable oil
1 teaspoon vanilla extract
½ teaspoon salt
2–4 tablespoons additional flour, if needed
For Frying
4–6 cups vegetable oil, enough for deep frying
For the Coconut Coating
1 ½ cups finely shredded unsweetened coconut
½ cup granulated sugar, optional
Optional Glaze
1 cup powdered sugar
2–3 tablespoons milk
½ teaspoon vanilla extract
👩🍳 Instructions
- Activate the Yeast
Pour the warm milk into a large bowl. The milk should be warm but not hot. Add the sugar and active dry yeast.
Stir gently and let the mixture sit for 5–10 minutes, until the surface becomes foamy. This shows that the yeast is active. - Make the Dough
Add the eggs, vegetable oil, vanilla extract, and salt to the yeast mixture. Whisk until combined.
Gradually add the flour, mixing continuously until a soft dough begins to form.
The dough should be soft and slightly sticky, but it should not be runny. If it feels too sticky to handle, add flour 1 tablespoon at a time. - Knead the Dough
Transfer the dough to a lightly floured surface.
Knead for approximately 8–10 minutes, until the dough becomes smooth, soft, and elastic.
Place the dough into a lightly oiled bowl and turn it once so the surface is lightly coated with oil.
Cover with plastic wrap or a clean kitchen towel. - Let the Dough Rise
Place the bowl in a warm, draft-free area and let the dough rise for approximately 1–1½ hours, or until it has doubled in size.
The exact rising time can vary depending on the temperature of your kitchen. - Shape the Donuts
Gently press the air out of the risen dough.
Transfer it to a lightly floured wooden board and roll it out to approximately ½ inch (1–1.5 cm) thick.
Using a round cookie cutter or glass, cut out circles.
Use a smaller cutter to make a hole in the center of each donut.
Place the shaped donuts on a lightly floured tray, leaving space between them.
Cover loosely and let them rest for another 20–30 minutes. - Heat the Oil
Pour the vegetable oil into a deep, heavy-bottomed pot or deep frying pan.
Heat the oil to approximately 350°F (175°C).
Keep the temperature as steady as possible. Oil that is too hot can brown the outside before the inside is fully cooked, while oil that is too cool can make the donuts greasy. - Fry the Donuts
Carefully place a few donuts into the hot oil, making sure not to overcrowd the pan.
Fry for approximately 1½–2 minutes per side, turning them gently with a slotted spoon.
Cook until they become beautifully puffed and golden brown on both sides.
Transfer the fried donuts to a wire rack lined underneath with paper towels to drain excess oil.
Continue with the remaining donuts. - Coat with Coconut
While the donuts are still warm, place the shredded coconut in a shallow bowl.
Roll each donut gently in the coconut, pressing lightly so the coconut sticks to the surface.
For a sweeter coating, mix the shredded coconut with a little granulated sugar before coating. - Optional Glaze
For an extra sweet finish, whisk together the powdered sugar, milk, and vanilla extract until smooth.
Dip the tops of the warm donuts into the glaze, then immediately sprinkle with shredded coconut.
Allow the glaze to set for a few minutes.
🍩 Serving
Arrange the golden coconut-coated donuts on a beautiful white serving plate or rustic wooden board.
For the best texture, serve them warm or at room temperature. They’re delicious with coffee, tea, hot chocolate, or a glass of cold milk.