Vanilla Bean Coconut Cream Doughnuts – Quick Rise!
Today, we’re whipping up some Homemade Doughnuts filled with Vanilla Bean Coconut Cream, and let me tell you, they’re divine. These doughnuts are so soft and pillowy and bursting with creamy coconut vanilla flavor.
In this recipe, we’ll combine simple ingredients like flour, yeast, eggs, and butter to create the perfect chewy doughnut dough base. Then, we’ll fill them with a dreamy vanilla bean coconut cream filling. You’ll want to save this recipe and make it over and over!
These doughnuts are like a cool breeze on a warm summer day, filled with the tropical flavor of coconut and vanilla beans!
What makes these doughnuts extra special is the secret ingredient: LorAnn Oils’ Coconut Emulsion
It’s like adding a little bit of Caribbean sunshine to your baking! The coconut flavor is so rich and authentic that it takes these doughnuts to a whole new level of deliciousness.
Imagine the sweet aroma filling your kitchen as these vanilla doughnuts fry to perfection. It’s pure magic! And when you fill them to the brim with the dreamiest coconut-infused cream, it’s absolute sunshine!
Today’s Post is Sponsored by LorAnn Oils, but all thoughts and content are my own; thank you for supporting the brands that keep my blog running!
Use code KALA15 for 15% off your online checkout lorannoils.com
Equipment Needed For Vanilla Bean Coconut Cream Doughnuts
- Digital kitchen scale
- Mixing bowls
- Stand mixer or hand mixer
- Whisk
- Saucepan
- Slotted spoon or spider
- Piping bag
- Baking tray
- Parchment paper
- Plastic wrap
- Kitchen towels
- Deep fryer or heavy-bottomed pot
- Thermometer ( important)
Shopping List For Vanilla Bean Coconut Cream Doughnuts
- Vegetable or Canola oil (for frying)
- All-purpose flour
- Granulated sugar
- Salt
- Instant yeast
- Vanilla extract
- Large eggs
- Whole milk
- Unsalted butter
- Coconut milk or whole milk
- Cornstarch
- LorAnn Oils coconut emulsion
- LorAnn Oils Vanilla extract
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Why Homemade Doughnuts?
While store-bought doughnuts can be convenient, I always find them a bit disappointing and dry. There’s something truly special about making doughnuts from scratch.
Not only do homemade doughnuts offer superior flavor and texture, but they also allow you to customize them to your liking with different flavors and combinations.
Plus, the satisfaction of biting into a freshly fried, pillowy soft doughnut is the best feeling! With this easy-to-follow recipe, you’ll be whipping up bakery-quality treats in no time.
The Perfect Dough
At the heart of any great doughnut is, of course, the dough.
This recipe combines simple ingredients like flour, eggs, butter, and yeast to create a soft, airy dough that fries up beautifully.
The key to success lies in proper proofing—allowing the doubt to mature overnight and then allowing the dough to double in size before frying, results in light and fluffy doughnuts.
Expert Tip: For best results, chill the dough overnight to enhance flavor and texture. This extra step may require patience, but trust me—it’s well worth it!
Frying
Once your dough has been proofed and you’ve shaped it into doughnuts, it’s time to fry them to golden perfection.
We recommend using a cast iron casserole filled with vegetable oil for frying. Maintaining the oil temperature between 165°C – 175°C (330°F – 350°F) is crucial for achieving crispy exteriors and tender interiors.
Be sure not to overcrowd the pan, as this can result in uneven cooking.
Expert Tip: To prevent your doughnuts from becoming greasy, place them on paper towels immediately after frying to absorb any excess oil.
Coconut Cream Filling
While traditional doughnut fillings like vanilla or chocolate are undeniably delicious, I wanted to take things TROPICAL with a decadent coconut cream filling.
This creamy filling, made with coconut milk, eggs, sugar, and a hint of butter, adds a tropical twist to each bite.
I love LorAnn Oils coconut extract to enhance the coconut flavor but feel free to adjust the amount to suit your taste preferences.
Expert Tip: Ensure your coconut cream is completely cooled before piping it into the doughnuts to prevent them from becoming soggy.
Serving and Storage
Once filled, these homemade doughnuts are best enjoyed fresh, though they can be stored in an airtight container for a day or two.
To reheat, simply pop them in the microwave for a few seconds or place them in a preheated oven until warmed through.
Serve alongside your favorite hot beverage for the ultimate indulgence.
Expert Tip: For an extra special touch, dust your doughnuts with powdered sugar or drizzle with a glaze before serving.
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Ingredients
Coconut Cream Filling
- 400 ml coconut milk (or whole milk)
- 100 g granulated sugar
- 4 large egg yolks
- 30 g cornstarch
- 1 tbsp LorAnn Oils Coconut Emulsion
- 1 tbsp LorAnn Oils Madagascar Vanilla Bean Paste
- pinch of salt
For the Dough
- 1/2 gal frying oil (vegetable or canola)
- 500 g all-purpose flour
- 50 g granulated sugar
- pinch of salt
- 14 g instant yeast (2 packets of instant yeast)
- 1 tbsp LorAnn Oils Madagascar Vanilla extract
- 2 large eggs, room temperature
- 280 g whole milk, lukewarm
- 50 g unsalted butter, softened
Instructions
Make the Coconut Cream Filling
- In a saucepan, combine 400ml coconut milk, 100g granulated sugar, 4 large egg yolks, 30g cornstarch, 1 tablespoon Lorann Oils Coconut Emulsion, 1 tablespoon LorAnn Oils Madagascar Vanilla Bean Paste, and a pinch of salt.
- Whisk continuously over medium heat until the mixture thickens and comes to a gentle simmer.
- Once thickened remove from heat and transfer the filling to a bowl. Cover with plastic wrap, pressing it directly onto the surface of the filling to prevent skin from forming.
- Chill in the refrigerator until ready to use.
Make The Dough
- In the bowl of your stand mixer, combine 500g all-purpose flour, 50g granulated sugar, a pinch of salt, and 10g instant yeast.
- Add 10g vanilla extract, 2 large eggs, and 280g lukewarm whole milk to the dry ingredients.
- Mix well using the paddle attachment until a sticky dough forms.
- Switch to the dough hook
- Gradually add 50g softened butter, and continue kneading until the dough becomes smooth and elastic, about 5 minutes.
- Cover the bowl with plastic wrap and let the dough rise in a warm place for 30 minutes to 1 hour.
Chill the Dough (OPTIONAL)
- After the dough has risen, transfer it to the refrigerator and let it chill overnight. This step enhances the flavor and texture of the doughnuts.
- (If proofed overnight) The next day, remove the chilled dough from the refrigerator.
Make the Dough Balls
- Punch the air out of the dough, and Divide the dough into 15 equal portions, shaping each into a smooth ball weighing approximately 35-40g.
- Place the dough balls on parchment-lined baking sheets, leaving space between them for rising.
- Cover loosely with a clean kitchen towel and let the doughnuts rise AGAIN for 1-2 hours or until doubled in size. (they will be cute puffy dough alls)
Fry the Doughnuts
- In a deep fryer or heavy-bottomed pot, heat about ½ gallon of frying oil to 350°F (175°C). (A digital thermometer really helps to be sure your oil is the correct temp.)
- Carefully add the risen doughnuts to the hot oil, a few at a time, using a slotted spoon or spider.
- Fry for about 2-3 minutes per side or until golden brown and cooked through.
- Remove the doughnuts from the oil and drain on a paper towel-lined plate.
- Optional: You can roll them in granulated sugar for added sweetness!
- Sprinkle with toasted coconut and a squeeze of lime juice if desired.
Fill the Doughnuts
- Once the doughnuts have cooled slightly, fill a piping bag fitted with a small tip with the chilled coconut cream filling.
- Insert the tip into the side of each doughnut and gently squeeze to fill with cream.
Serve and Enjoy
- Serve the filled doughnuts immediately for the best taste and texture.
- Enjoy your Homemade Doughnuts with Coconut Cream Filling!
- Tip: For the best taste and texture, store filled doughnuts in an airtight container in the fridge and consume them within 2 days.
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