Donuts gone batty! While I was waiting for Yosemite to install this week, I found these Jam-Filled Coconut Donuts on the Whole Foods Market website. Only WFM would say “jam” not “jelly” donuts, right? The original recipe is neither vegan nor gluten-free, but I made it so.
Note that I only made these into bats because the pumpkin cookie cutters would not have looked as donut-y, and all my cookie cutters are Halloween-themed. These are more of a jelly-filled long john donut (or doughnut).
Donut Bats! or Coconut-Crusted Jelly Donuts
Modified from Whole Foods Market
2 1/4 teaspoons active dry yeast
1/4 cup warm water
1 tablespoon organic sugar
1 cup nondairy milk
1 teaspoon apple cider vinegar
1/4 cup water
1 tablespoon psyllium husk
1/4 cup coconut oil, melted
1/3 cup organic sugar (or coconut sugar)
1 cup GF oat flour
1 cup sorghum flour
3/4 cup almond meal
3/4 cup coconut flour
1 teaspoon xanthan gum
1/2 teaspoon sea salt
3/4 cup orange marmalade (or fruit of your choice; the doughnuts are very neutral)
2 tablespoons orange marmelade
3 tablespoons coconut oil
3 tablespoons organic sugar
1 cup unsweetened shredded coconut, toasted
In a small measuring cup, proof the yeast by combing the warm water, yeast, and 1 tablespoon sugar.
In a large measuring cup, whisk together the nondairy milk, vinegar, water, psyllium husk, oil, and sugar until the oil is no longer separating from the rest of the ingredients.
In a large bowl, sift then whisk together the dry dough ingredients.
Add the proofed yeast to the other wet ingredients, then mix the wet with the dry.
Mix well for a few minutes until the dough becomes a smooth, slightly sticky ball.
Cover the dough with a damp tea towel and let rise in a warm place for 2 hours or until the dough has doubled in size.
Once the dough has risen, turn it out onto a greased Silpat or other flat surface.
Oil a 9*13-inch baking pan or line a cookie sheet with parchment (whatever will fit in your fridge).
Roll the dough to about 2″ thickness and approximately 12*9″ rectangle.
Cut out the shapes you desire and arrange in the prepared cookie sheet or baking pan. Gently reroll scraps and cut until all dough has been used.
Option 1: Let shaped donuts rise for 45 minutes before baking.
Option 2: Cover shaped donuts and store in the refrigerator overnight and bake the next day.
When ready to bake, preheat oven to 350 degrees.
Bake donuts for 30-35 minutes or until they spring back when touched.
Let donuts cool completely before filling.
When donuts are cool, load food syringe with filling.
Insert syringe into donut and squeeze about a teaspoon into each donut while pulling out syringe. The idea is that you’re leaving behind a trail of jelly instead of just jamming it all into one part of the donut. Repeat until all donuts are filled.
Combine glaze ingredients in a small saucepan over low heat.
Stir glaze until it becomes thick and cohesive.
Dip donut tops into glaze and then dip in toasted coconut. Repeat with all the donuts!
I’m Italian; I don’t need no tomato sauce recipe!
I made pizzelles for the second time in two months today because we were having an Italian feast.