Triple Coconut Donuts

3 1/2 cups (15 3/4 ounces/ 446 grams) bread flour, sifted

1 tablespoon baking powder

1/2 teaspoon baking soda

1 teaspoon kosher salt, divided

1/4 teaspoon ground nutmeg

4 tablespoons unsalted butter, melted

1/2 cup sugar

4 teaspoons coconut extract, divided

2 teaspoons vanilla extract, divided

1 1/4 cups canned coconut milk, divided

1 egg, beaten

Canola oil, for forming and frying

2 cups sweetened shredded coconut

2 cups confectioners' sugar

Whisk flour, baking powder, baking soda, 1/2 teaspoon salt, and the nutmeg in a bowl; set aside.

Combine butter, sugar, 2 teaspoons coconut extract, 1 teaspoon vanilla extract, 1 cup coconut milk, and the 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 inches of oil in a 6­quart saucepan until a deep­fry thermometer reads 370° F.  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-inch hole in the center of dough.  Carefully slide the donut into the hot 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° F.  Spread coconut on a parchment paper–lined baking sheet. Bake, stirring, until golden brown, 7 to 8 minutes, then cool.  Alternatively, toast the coconut in a dry skillet very carefully, stirring constantly to prevent burning.

Whisk remaining 1/2 teaspoon salt, 2 teaspoons coconut extract, 1 teaspoon vanilla, and 1/4 cup coconut milk in a bowl, then whisk in confectioners' sugar until the glaze is smooth.   

Dip the tops of the fried donuts in glaze, then in toasted coconut.  Return to rack until glaze is set.

Makes about 10-12 donuts.

Recipe from Top Pot donut shop in Seattle, via Saveur.