African coconut doughnuts
100 ml coconut milk
100 ml water
20 g active or 5 g dry yeast
~500 g all-purpose flour
120 g sugar
1 teaspoon mix of ground spices – cardamom, cinnamon and ginger
powdered sugar for sprinkling
sunflower oil for frying
Mix the water, yeast and 1 tablespoon of sugar. Stir and leave it for 5-10 minutes.
Put 2/3 of the flour in a bowl and make an indentation in it. Put the coconut milk, water/yeast mixture, egg, the remaining sugar and the spices in the indentation. Knead into a soft dough and add flour as needed so that the dough is not sticky. Leave it to rest for about an hour in a bowl covered with plastic wrap.
Roll the dough out so that it is 1 cm thick. Cut small triangles out of it and fry them in heated cooking oil from both sides. Sprinkle with powdered sugar.
You can also create differently shaped doughnuts: