The playful name for these large twisted doughnuts comes from their resemblance to a big cat’s tail swinging in a zig-zag pattern. If you prefer a subtler coconut flavor, keep the dough plain and rely on the glaze for coconut notes — use all whole milk and vanilla extract in the dough.
Coconut-Orange Tiger Tails
5 from 1 vote
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Makes 14 doughnuts
Ingredients
- ½ cup (120 grams) warm water (105°F/41°C to 110°F/43°C)
- 4 tablespoons (48 grams) granulated sugar, divided
- 1 (0.25-ounce) package (7 grams) active dry yeast*
- 4 to 4¼ cups (500 to 531 grams) unbleached all-purpose flour, divided, plus more for dusting
- ½ cup (120 grams) whole milk, room temperature
- ½ cup (113 grams) unsalted butter, melted and cooled
- ¼ cup (32 grams) bread flour
- ¼ cup (60 grams) canned unsweetened coconut milk, room temperature
- 2 large eggs (100 grams), room temperature
- 1½ teaspoons (4.5 grams) kosher salt
- 1 teaspoon (4 grams) vanilla extract
- ¼ teaspoon (1 gram) coconut extract
- Vegetable oil, for frying
- Coconut-Orange Glaze (recipe follows)
Instructions
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In the bowl of a stand mixer, combine ½ cup (120 grams) warm water, 1 tablespoon (12 grams) sugar, and the yeast by hand. Let stand until foamy, about 10 minutes.
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Add 2 cups (250 grams) all-purpose flour, whole milk, melted butter, bread flour, coconut milk, eggs, salt, vanilla and coconut extracts, and the remaining 3 tablespoons (36 grams) sugar to the yeast mixture. Using the paddle attachment, beat at low speed until combined, then increase to medium and beat about 1 minute. Add another 2 cups (250 grams) all-purpose flour and repeat: low speed until combined, then medium speed about 1 minute.
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Switch to the dough hook and beat at medium speed until the dough begins to pull away from the sides of the bowl, 3 to 4 minutes. If needed, add up to the remaining ¼ cup (31 grams) all-purpose flour, 1 tablespoon (8 grams) at a time. The dough should be soft and slightly sticky but not excessively wet.
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Spray a large bowl with cooking spray. Place the dough in the bowl, turn to coat the top, cover, and let rise in a warm, draft-free place (75°F/24°C) until doubled, 40 minutes to 1 hour. Alternatively, you may refrigerate the covered dough overnight and proceed when ready.
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Prepare three large baking sheets inverted and sprayed with cooking spray. Cut 14 (6-inch) squares of parchment and place them on the pans; spray the parchment. Also spray three large sheets of plastic wrap.
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Punch down the dough. Lightly dust a work surface with flour and turn out the dough. Divide into 14 portions (about 80 grams each). Roll one portion into an 18-inch-long log of even thickness (keep remaining dough covered with the sprayed plastic wrap, spray side down). Place a finger in the center of the log, fold it in half crosswise, twist 4 to 5 times to form a rope, and pinch the ends together. Repeat with remaining portions.
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Carefully transfer the shaped doughnuts to the prepared parchment squares, spacing them 2 to 3 inches apart. Cover with the sprayed plastic wrap and let rise in a warm, draft-free place (75°F/24°C) until puffed, 40 minutes to 1 hour.
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Pour vegetable oil to a depth of 2 inches into a large heavy-bottomed saucepan and heat over medium until a deep-fry thermometer reads 365°F (185°C).
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Line two large rimmed baking sheets with paper towels for draining.
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Working in batches, use the parchment squares to gently lower doughnuts into the hot oil (do not put parchment in the oil). Fry until golden, about 1 minute per side. Remove with a spider strainer and transfer to the prepared pans. Let cool completely.
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Line two large rimmed baking sheets with parchment and place wire racks on top for glazing.
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Dip cooled doughnuts halfway into the Coconut-Orange Glaze. Lift straight up and gently swirl to let excess drip off. Place doughnuts glaze-side up on the prepared rack and allow glaze to set, 20 to 30 minutes. These are best the same day they’re made.
Notes
*We used Red Star Active Dry Yeast.
Tried this recipe?Let us know how it was!
Coconut-Orange Glaze
5 from 1 vote
Print Recipe
Makes about 2½ cups
Ingredients
- 3½ cups (420 grams) confectioners’ sugar, sifted
- 2 teaspoons (2 grams) orange zest
- 3 tablespoons (45 grams) fresh orange juice
- 3 tablespoons (63 grams) light corn syrup
- 2 tablespoons (30 grams) canned unsweetened coconut milk
- 2 tablespoons (28 grams) coconut oil, melted and cooled
- ½ teaspoon (2 grams) vanilla extract
- ¼ teaspoon kosher salt
- ⅛ to ¼ teaspoon (up to 1 gram) coconut extract
Instructions
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In a large bowl, whisk together all ingredients until smooth and well combined. Use immediately.
Tried this recipe?Let us know how it was!