Coconut milk gives these donuts from Seattle's Top Pot donut shop a super-moist interior and a gratifying crust.
- 3 1⁄2 cups (15 3/4 oz.) bread flour, sifted
- 1 tbsp. baking powder
- 1⁄2 tsp. baking soda
- 1 tsp. kosher salt
- 1⁄4 tsp. ground nutmeg
- 1⁄2 cup sugar
- 4 tbsp. unsalted butter, melted
- 4 tsp. coconut extract
- 2 tsp. vanilla extract
- 1 1⁄4 cups canned coconut milk
- 1 egg, beaten
- Canola oil, for forming and frying
- 2 cups sweetened shredded coconut
- 2 cups confectioners' sugar
Whisk flour, baking powder, soda, 1⁄2 tsp. salt, and the nutmeg in a bowl; set aside. Combine sugar, butter, 2 tsp. coconut extract, 1 tsp. vanilla extract, 1 cup coconut milk, and egg in the bowl of a stand mixer fitted with a paddle attachment; mix until smooth. With the motor running, slowly add dry ingredients and mix until a soft, sticky dough forms.
Heat 2" oil in a 6-qt. saucepan until a deep-fry thermometer reads 370°. Using lightly oiled hands, roll about 1⁄4 cup batter into a loose, sticky ball; pat gently into a disk. With your thumb, make a 1 1⁄2" hole in the center of dough; carefully slide into oil and fry, flipping once, until puffed and golden, about 3 minutes. Using a slotted spoon, transfer to a baking sheet with a wire rack; repeat with remaining dough and let donuts cool completely.
Heat oven to 350°. Spread coconut on a parchment paper–lined baking sheet. Bake, stirring, until golden brown, 7 to 8 minutes; cool. Whisk remaining salt, extracts, and coconut milk, plus confectioners' sugar in a bowl until smooth. Dip tops of donuts in glaze, then in toasted coconut; return to rack until glaze is set.