Top Pot Triple Coconut Donuts

  • Serves

    makes About 10 Donuts


Coconut milk gives these donuts from Seattle's Top Pot donut shop a super-moist interior and a gratifying crust.


  • 3 12 cups (15 3/4 oz.) bread flour, sifted
  • 1 tbsp. baking powder
  • 12 tsp. baking soda
  • 1 tsp. kosher salt
  • 14 tsp. ground nutmeg
  • 12 cup sugar
  • 4 tbsp. unsalted butter, melted
  • 4 tsp. coconut extract
  • 2 tsp. vanilla extract
  • 1 14 cups canned coconut milk
  • 1 egg, beaten
  • Canola oil, for forming and frying
  • 2 cups sweetened shredded coconut
  • 2 cups confectioners' sugar


Step 1

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.

Step 2

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.

Step 3

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.

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