Açaí Coconut Donuts

Ingredients

• 2 cup organic all-purpose flour
• 2 tbsp vegan butter (Melted)
• 0.5 tsp salt
• 1.5 tsp instant yeast (The source writes “1/1/2 tsp”; interpreted as 1 1/2 tsp.)
• 0.5 cup plant-based milk
• 0.25 cup maple syrup (For the donut dough)
• vanilla extract (Amount not specified in the source)
• neutral frying oil (For deep-frying; amount depends on the pan)
• 0.5 cup maple syrup (For the filling)
• 1.5 cup açaí and guarana berry puree blend (Sambazon Açaí Original Açaí Berry Puree & Guarana Blend)
• 1.5 cup pineapple (Fresh and chopped)
• 2 tsp lime juice (For the filling)
• 2 tsp butterfly pea flower powder (For the filling)
• 0.25 cup tapioca starch (Mix with the water before adding to the filling)
• 2 tbsp water (For mixing with the tapioca starch)
• 1.5 cup organic powdered sugar (For the lime icing)
• 1 tbsp butterfly pea flower powder (For the icing)
• 6 tbsp lime juice (For the icing)
• unsweetened shredded coconut (For topping; amount not specified in the source)

Steps

1. 1

   Mix the flour, salt, and instant yeast in a large bowl.

2. 2

   In a separate bowl, combine the melted vegan butter, plant milk, maple syrup, and vanilla extract.

3. 3

   Add the wet mixture to the dry mixture and knead until a dough forms. Continue kneading for 5–8 minutes, until smooth, then shape the dough into a ball.

4. 4

   Place the dough in a bowl and cover it with a damp cloth. Let it rise at room temperature for 2 hours, until visibly expanded.

5. 5

   Roll the dough out on a lightly floured surface. Use a donut cutter or two round cutters to cut donut rings.

6. 6

   Place the donut rings on a tray, cover them, and let them rise for 1 1/2 hours. Keep them covered so they do not dry out.

7. 7

   Heat the frying oil to 350°F (175°C) in a deep, heavy pan. Fry the donuts in batches until brown and crispy on both sides, turning once as needed. Transfer them to a rack or paper towels and let them cool.

8. 8

   For the filling, add the maple syrup, açaí-guarana puree blend, chopped pineapple, lime juice, and butterfly pea flower powder to a saucepan. Simmer over low heat for 10 minutes.

9. 9

   Stir the tapioca starch and water together in a small bowl until smooth. Add this slurry to the saucepan and stir until the filling thickens.

10. 10

    Allow the filling to cool completely, then transfer it to a piping bag.

11. 11

    For the icing, mix the powdered sugar, butterfly pea flower powder, and lime juice in a bowl until smooth and dip-able.

12. 12

    Pipe the cooled filling into the bottom of each donut. Dip the tops of the donuts into the lime icing, place them on a tray, and let the icing set.

13. 13

    Sprinkle shredded coconut over the icing and serve.

Notes

The source does not specify the amount of vanilla extract, frying oil, shredded coconut, or the number of donuts produced. The dough instructions mention açaí in the wet mixture, but no açaí is listed among the donut-dough ingredients; the extraction follows the ingredient list and uses açaí in the filling. Keep the donuts covered during both rises. Serve once the icing has set.

Nutrition per serving

• dessert
• vegan
• dairy-free
• fried
• yeasted
• donuts
• fruit-filled
• coconut