Coconut Cream Berliners

Yee Haw! Big things are coming and I have a mixture of nerves, anxiety and excitement washing over me. We've decided to pick up the family and move to Austin, TX. Sometimes I still can't believe it, I feel like I'm dreaming it. How can we leave NYC? I'm NYC born and raised. It's where we grew up, where I met my husband, and had my children. But I think in the end, we out grew NYC. How is that possible!?

Well, after a lot of thought, I've come to the conclusion that NYC is a city for your youth. It's a fantastic place to grow up, explore and come into your own. I have fond memories of dates in Central Park, Food Festivals at Chelsea Market and late night trips to Momofuku Milk Bar for dessert (notice all my memories revolve around food... totally normal right?) But once we had kids it was an overnight turn around. Fun leisurely dinners in small cramped hole in the wall restaurants were no longer an option. Taking a stroller around the city was a headache, the looks and stares when you take a toddler to a trendy restaurant was more than uncomfortable and the crowds became unbearable toting around two kids. Things that I loved about New York became the very things that I couldn't stand anymore. I longed for more space, and more kid friendly options.

I know there are plenty of people who raise kids in the city and they handle it exceptionally well. I'm, sadly, just not one of them. So we decided to seek out a city that can handle our needs. We needed good food... uhhh... of course, a city feel, great schools and good weather. We decided on Austin, TX (*hint hint... Hey Amazon...maybe you should too!) It checks off all the boxes and more! The food there rivals New York, with a great small town atmosphere and I've never met nicer people. Who knew drivers going 80mph legally would gladly let you into their lane!?

And so our journey begins. Over the next couple of weeks we will be in transition, so please excuse the mess. I may not post as much, though I will be thinking about it the whole time. Promise! Once we're settled I'll be ready to roll- in a larger kitchen to boot! (allll that counter space....) I'm drooling just thinking about it! So onward and west-ward! Until then, I'll leave you with these decadent Coconut Cream Berliners. Soft fluffy donuts, filled with whipped coconut cream. 

These donuts are soft, fluffy with a pillow-like texture and filled with a cloud of whipped coconut cream. Have I got you intrigued? But the best part, is that making them is not as complicated as it looks. It's made with an enriched yeast dough. It comes together quickly by mixing all the ingredients in a stand mixer for 8 minutes or until it forms a smooth dough. Allow this to rise for 30 minutes. 

Roll the dough out to about a 1" thickness and cut with 3" cookie or biscuit cutters. Place the rounds onto a parchment lined baking sheet and cover with plastic wrap. This rises again for 30 minutes. Then it's time to fry. Heat the oil on hight to 350F. Once it reaches 350F, turn the heat down to medium and carefully drop 2-3 dough rounds at a time. Fry until golden brown, approx 1-2 minutes on each side. Take them out of the oil to drain slightly before rolling them in granulated sugar. Repeat with replacing donuts. As they cool, whip up a batch of coconut cream. 

Scoop out the thick layer of coconut cream from the top of the can of coconut milk. Place this in a stand mixer fitted with a whisk attachment and beat till thick. Add the maple syrup and continue to whip until fluffy. Spoon this whipped coconut cream into a split donut. Top with shredded coconut.

These donuts are so good, it's hard to stop eating them. So baker beware, these will be gone before you know it! So as my house fills with moving boxes and starts to look like it's been ransacked, In my mind I'll be heading to be happy place and dreaming of these pillows of coconutty goodness. I will continue to post at least once a week, but don't hold it against me if I miss one or two! From now on, It's Texas or bust!

Coconut Cream Berliners

*Donuts adapted from Baked to the roots

Yields approx 1 dozen donuts

Ingredients

For the Donut

• 4 tsp dry active yeast
• 1/2 cup lukewarm milk
• 1/4 cup sugar
• 2 eggs
• 2 egg yolks
• 1 tsp. vanilla extract
• 3 cups all-purpose flour
• 4 tbsp butter, at room temperature
• vegetable oil for frying (about 5 cups)
• granulated sugar for coating
• Unsweetened shredded coconut, optional

For the Whipped Coconut Cream

• 2 can of coconut milk, refrigerated for 6 hours or overnight
• 2 tbsp maple syrup

• Method

1. For the dough, in a large bowl of a stand mixer, fitted with a dough hook, sprinkle yeast into lukewarm milk. Allow it to sit for 10 minutes. Then add the eggs, egg yolks, sugar, vanilla extract and butter. Sift the flour on top and then mix and knead until you get a nice smooth dough. Form a ball, cover with a kitchen towel and let rise for about 30 minutes in the bowl until doubled in size.
2. Roll out the dough on a floured surface to a 1" thickness. Cut out rounds with 3" cookie cutter or glass. Collect remaining dough and roll out again or make small balls for mini-berliners. Place on a baking parchment and cover loosely with plastic wrap - let rise for another 20-30 minutes until doubled in size.
3. Heat up the oil in a pot on high until you reach 350°F. Once at 350F, reduce heat to medium and you're ready to fry.
4. Carefully add the dough pieces to the hot oil and fry on both sides until golden brown (about 2 minutes on each side) - add only 2-3 pieces at once to the pot. When done, take out and let drain a bit on a paper towel, then roll in the sugar until covered completely. Let cool down an a wire rack. Continue with the remaining dough pieces.
5. While the donuts cool, make the whipped coconut cream. Open the refrigerated can of coconut milk and spoon out the thick cream layer from the top of the can, leaving behind the separated coconut milk/water. Place the cream into a stand mixer fitted with a whip attachment.
6. Beat the Coconut cream until it starts to thicken, add the maple syrup and continue whipping till you reach a thick and fluffy consistency (about 10 minutes)
7. Using a serrated knife, slice each donut in half and spoon in a generous amount of whipped coconut cream. Sprinkle on coconut flakes and devour! These are best on the day they are made, but remain soft in an air tight container for 2 days.