Kenyan Vegan Mbao Doughnuts with Coconut Glaze

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 cups all
• purpose flour 1/4 cup coconut sugar 2 tsp baking powder 1/2 tsp salt 1/2 cup almond milk 1/4 cup coconut oil, melted 1 tbsp apple cider vinegar 1 tsp pure vanilla extract Coconut Glaze: 1 1/2 cups powdered sugar 1/3 cup coconut milk 2 tbsp coconut oil, melted 1 tsp lemon juice 1/2 tsp pure vanilla extract 1/4 cup shredded coconut, toasted

Instructions

1. In a large bowl, whisk together the flour, coconut sugar, baking powder, and salt. In another bowl, combine the almond milk, melted coconut oil, apple cider vinegar, and vanilla extract. Gradually add the wet ingredients into the dry ingredients and mix until combined. Heat oil in a deep frying pan to 350°F (175°C). Using a piping bag with a star tip, pipe small doughnut shapes into the hot oil and fry for 2 3 minutes per side or until golden brown. Remove and let cool on a wire rack. For the glaze, whisk together powdered sugar, coconut milk, melted coconut oil, lemon juice, and vanilla extract until smooth. Dip the fried doughnuts into the glaze to coat evenly and then sprinkle with toasted shredded coconut.

Chef’s Insight

The key to perfect doughnuts is achieving the right balance of fluffiness and crispiness on the outside. Be sure not to overcrowd the pan while frying, allowing each doughnut enough space to cook evenly.

Notes

Ensure the coconut oil used for frying is refined and free from coconut flavor to prevent overpowering the other flavors in the recipe.