- Prep time 45 minutes
- Total time 4 hours
- Portion size 12 servings
- Credits : Canadian Living Magazine: December 2022
In small bowl, combine milk and 1 tsp of the sugar until sugar dissolves. Sprinkle with yeast. Let stand until mixture is frothy, 10 minutes.
Meanwhile, in bowl, combine flour, cinnamon, salt and nutmeg. Set aside. In large bowl, using stand mixer fitted with paddle attachment or electric mixer on medium speed, beat yeast mixture with remaining sugar, egg, date paste, butter and vanilla. Add reserved dry ingredients. Fit stand mixer with dough hook and continue beating until dough is smooth, 3 to 5 minutes. (Or, on lightly floured surface, knead dough for 3 to 5 minutes.) Place dough in greased bowl, turning to coat; cover bowl with clean damp tea towel. Let rise in warm draft-free place until dough has doubled in size, 1 1/2 to 2 hours.
Punch down dough. On lightly floured surface, roll out dough to about 1/2-inch thickness. Using floured 3-inch round cookie cutter, cut out circles; using floured 1-inch round cookie cutter, cut hole in centre of each 3-inch circle to create doughnut shape. Place doughnuts on lightly floured baking sheet. Cover with clean tea towel and let rise in warm draft-free place until doughnuts have doubled in size, about 1 hour.
In heavy-bottomed saucepan or deep fryer, heat oil to 350°F. Using slotted spoon, drop doughnuts, two at a time, into hot oil and cook, turning halfway through cooking time, until golden brown on each side, 1 1/2 to 2 minutes. Transfer doughnuts to wire rack placed on baking sheet. (Make-ahead: Can be stored in airtight container at room temperature overnight or frozen for up to 1 month. Let come to room temperature before continuing with recipe.)
In small saucepan, combine 3/4 cup unsweetened shredded coconut, 1/2 cup lightly packed brown sugar and 3 tbsp each 35% whipping cream and unsalted butter. Bring to boil and simmer for 2 minutes. Remove pan from heat and let cool. (Make-ahead: Can be covered and refrigerated for up to 3 days. Reheat before using.) Makes about 1 1/2 cups.
When cool enough to handle, spread doughnuts with Coconut Glaze; return to wire rack. Sprinkle with shredded coconut, if desired. Let stand until glaze is set.
Nutritional facts PER DOUGHNUT
- Iron 1.7 mg
- Fibre 2 g
- Sodium 115 mg
- Sugars 17 g
- Protein 5 g
- Calories 285
- Total fat 12 g
- Cholesterol 30 mg
- Saturated fat 7 g
- Total carbohydrate 40 g