active dry yeast( .25 oz. each)
1 1/4 tsp
1 1/2 c
sifted all purpose flour about
grated lemon zest
palm shortening, for frying(can use crisco solid)
coconut oil , for frying
3 oz. each– instant coconut cream pudding
3 1/2 c
COCONUT CREAM GLAZE:
coconut cream concentrate
heavy cream, more if needed
How to Make Coconut Cream Filled Doughnuts
Scald milk in saucepan; stir in sugar, salt and butter. Remove from heat and cool to lukewarm. Measure warm water into a large mixing bowl; sprinkle in the yeast and stir until dissolved. Stir in milk mixture, eggs, and half of the flour; beat until smooth. Stir in lemon zest and remaining flour to make a soft dough; mix well.
Turn dough onto floured surface and knead for about 8 minutes, until smooth and elastic. Place into a coconut oil greased bowl and cover with a damp towel Set in a warm place to rise until double, about 45 minutes.Punch down and turn out onto lightly floured surface. Divide dough in half. Roll out half the dough into a large square, 1/2 inch in thickness. Cut dough into 3-inch squares with a pizza cutter or sharp knife.
Place squares on parchment paper lined cookie sheets.. Repeat with remaining half of dough. Cover and let rise in a warm place, free from draft, about 30 minutes.Heat palm oil and coconut oil in a deep pot or fryer at 365^. Using a wide metal spatula, place doughnuts into oil and fry on each side until golden brown. Turning once. Drain on paper towels.
Make this while doughnuts are raising and chill until ready to use.
Combine ingredients and whisk until blended. Chill 10 minutes. Spoon filling into a pastry tube with a wide nozzle and pipe into the doughnuts.
Coconut Cream Glaze:
Place all ingredients except heavy cream into a small saucepan over low heat. Whisk until butter is melted, slowly add heavy cream until desired consistency is reached. Mixture will look curdled at first but keep adding the heavy cream until all is in and it will come together.
Dip the tops of each doughnut into the cream glaze or brush on with pasty brush.. Sprinkle tops with coconut or hazelnut shreds.
Refrigerate doughnuts until ready to serve.