- 125 ml (1/2 cup) coconut milk
- 225g (8 oz) strong white flour
- 25g (1 oz) desiccated coconut
- 10g (1/2 oz) dried yeast
- 25g (1 oz) unsalted butter
- 5g (1/4 oz)salt
- 25g (1 oz) caster sugar
- 1 large egg
for the mango filling
- 125ml (1/2 cup) mango juice
- 2 eggs
- 2 egg yolks
- 25 (1oz) g sugar
- 125g (4 1/2 oz) unsalted butter (diced)
- half a fresh ripe mango (finely diced)
to fry the doughnuts
- 500ml (1 pint) vegetable oil
to coat the doughnuts
- 25g (1 oz) caster sugar
- 25g (1 oz)desiccated coconut
- Pour the coconut milk into a pan and warm it gently. It should be neither too hot or cold if you dip your finger in.
- Next sive your flour before adding the dried yeast and mixing well. Than rub in the butter as if you were making a crumble and then add the sugar, desiccated coconut, and salt. Followed by the egg and warmed coconut milk.
- Mix the dough well and then turn it on to a lightly floured work surface and knead it well for 10 minutes until it becomes smooth and elastic.
- Place your dough into an oiled bowl, cover it with a damp cloth and let it rest for a couple of hours till its doubled in size.
- While the dough is resting you can make the mango custard. In a bowl mix together the mango juice, eggs, egg yolks, and sugar.
- Place the bowl over a pot of gently simmering water and whisk the custard till it thickens to the consistency of semi whipped cream. Than remove the custard from the head and whisk in the diced butter till its all dissolved followed by the finely diced mango
- Move the custard to a clean bowl and cover it with some greaseproof paper to prevent a skin forming and allow it to cool.
- When the dough has doubled in size turn it out on to a lightly floured surface and divide it up into 15 evan pieces weighing about 25g each.
- Roll each piece into tightly formed balls and then place the doughnuts onto a floured tray leaving enough space between each one so they wont touch as they rise.
- Cover the tray with a cloth and let the doughnuts prove for about an hour till they have doubled in size.
- Pour the oil into a saucepan and heat it till its 180c. Gently add the doughnuts to the oil and cook them for a minute each side till golden brown. Do this in batches of 5 at a time so the oil doesn’t cool down too much.
- Drain your doughnuts well on kitchen paper and leave to cool.
- When your doughnuts are cool enough to handle spoon the mango curd into a piping bag with a small nozzle and fill your doughnuts with the custard by inserting the nozzle into the side of each doughnut.
- I like to get as much of the custard in there as possible, but how much you put in is really up to you.
- To finish the doughnuts mix the caster sugar and desiccated coconut together and then gently roll the doughnuts in the mix.