Instructions

• In the bowl of a stand mixer fitted with the dough hook, stir the 1/4 cup sugar into the 1 1/8 cups warm coconut milk (or warm regular milk if using). Sprinkle the 2 1/4 teaspoons yeast over the milk-sugar mixture, stir gently, and let sit 10 minutes. (If using active dry yeast, wait until the mixture is foamy; if using instant yeast it may not foam but proceed after 10 minutes.)
• While the yeast proofing rests, melt the 1 1/4 stick unsalted butter. Let the melted butter cool briefly so it is warm but not hot, then whisk it into the 2 beaten large eggs a little at a time to avoid cooking the eggs.
• Add the egg-and-butter mixture to the yeast mixture. Turn the mixer to medium-low and mix a couple of minutes until combined.
• With the mixer running on medium-low, add the 1/4 teaspoon salt and the 4 cups all-purpose flour in ~1/2-cup increments, scraping the bowl as needed, until all the flour is incorporated.
• Stop the mixer, scrape the bowl, then run the mixer again on the same speed for 5 minutes to develop the dough. The dough should be smooth and slightly tacky but not sticky; if needed, scrape and check the texture.
• Transfer the dough to a lightly oiled bowl, turn the dough to coat it in oil, cover the bowl tightly with plastic wrap, and refrigerate for at least 8 hours or overnight.
• Remove the chilled dough from the refrigerator and turn it out onto a lightly floured surface. Roll the dough to 1/4 to 1/3 inch thickness.
• Using a 3-inch round cutter, cut as many rounds as possible. Re-roll scraps and cut additional rounds. Use a 1-inch cutter to cut holes from the centers to form doughnuts. Place finished doughnuts and holes on a floured baking sheet, spacing them slightly apart.
• Cover the doughnuts with a large towel and set them in a warm, draft-free spot to rise until puffy and airy, about 50–60 minutes.
• While the doughnuts are proofing, make the Espresso Glaze: in a medium bowl whisk together 1/4 cup coconut water, 3/4–1 cup powdered sugar, and 2 tablespoons strong black coffee until smooth. Set the glaze aside.
• When the doughnuts have risen, heat a few inches of neutral frying oil in a large saucepan over medium-high heat until the oil reaches 350°F (use a thermometer). Fry 2–3 doughnuts at a time, turning once, until golden brown and cooked through — about 2–3 minutes per side (about 4–6 minutes total). Adjust heat to maintain 350°F so they brown without burning.
• Transfer fried doughnuts to paper towels to drain briefly. While still warm, dunk each doughnut thoroughly in the Espresso Glaze, then sprinkle each with 2 tablespoons unsweetened shredded coconut. Place glazed doughnuts on a wire rack to let excess glaze drip off. Store in an airtight container if not grilling immediately (best within one day).
• Preheat the grill to medium heat while you make the ganache.
• To make the Mocha Coconut Ganache, place the 5 ounces milk chocolate and 7 tablespoons coconut milk in a small saucepan over low heat. Stir constantly until the chocolate has melted and the mixture is smooth. Remove from heat, whisk in 2 teaspoons instant espresso powder until dissolved, then stir in 1 teaspoon vanilla. (Alternatively, melt the chocolate and coconut milk in the microwave in 30-second intervals, stirring between intervals, then add espresso and vanilla.)
• Lightly coat both sides of each glazed doughnut with cooking spray or brush very lightly with a neutral oil (to prevent sticking). Place doughnuts on the preheated grill and grill, covered if possible, until lightly browned, about 30 seconds to 1 minute per side. Watch closely to avoid burning.
• Serve the grilled doughnuts warm with the Mocha Coconut Ganache for dipping.