Jackfruit Coconut Donuts with Condensed Milk Glaze

Jackfruit Coconut Custard Donuts

Jackfruit Coconut Custard Donuts with Condensed Milk Glaze

Jackfruit is a strange beast. I use the word “beast” deliberately here for two reasons: (1) it’s insides are more like meat than fruit, and (2) it’s filled with latex sap so sticky it’ll fuse your knife to your hand, and then your hand to your cutting board, and then your cutting board to your forehead.

But it tastes great.

The first time I bought jackfruit I did so on a whim, simply because I’d never eaten it before and because it’s giant (I love fruit, so I figured that the biggest tree-born fruit in the world must be, like, fruit²). Without knowing what lay inside, I cut it open and was surprised to find that I could only cut about halfway through. My knife got stuck.

Confused, I proceeded to stick my hands in the jackfruit to pry it open. After much effort, I succeeded in splitting it violently apart, sending sprays of white sticky sap all over my arms, hands, and counter. Even more baffled, I tried to clean up the mess by moving the knife-infused-jackfruit so I could pick up the cutting board – only to find it stuck to the counter too.

Alright, fine. I figured I may as well clean later and pull the fruit out now.

Inside a jackfruit are approximately one to three dozen fruit pods, depending on the size of your jackfruit. Mine had around 35. So I stuck my hands into the crevices of this giant fruit, about the size of my torso, and began to pry wet, fleshy pods of carcass, like what I imagine tearing organs from an animal feels like. (Hungry for donuts yet?)

Jackfruit Coconut Custard Donuts with Condensed Milk Glaze

Anyway, after spending two hours trying to figure out this jackfruit and wrangling the pulp out of it, then another hour and a half cleaning up the mess, I became so overwhelmed by the pungent smell that I couldn’t even eat it. I didn’t even try for 8 years.

…And then while traversing an international market, Sarah pointed to a jackfruit and asked, “What’s that?” I explained the horrors of it all, which obviously led her to buy a quarter of the fruit and attempt to peel it herself despite my warnings.

I sat back and watched in anticipatory glee as I waited for her to discover the nightmares that awaited –

But, lo and behold, she cut into the fruit and peeled it with minimal stickiness.

Jackfruit Coconut Custard Donuts with Condensed Milk Glaze

Why? The difference is this: I recommend you don’t buy a whole jackfruit. Strongly recommend. Maybe even insist. Buying one that’s already cut means that most of the sap has already drained from the fruit, which saves you the trouble of having to peel your appliances from your countertop. Or, if I’ve scared you out of it completely, you can also buy it canned – it’s just not as flavorful.

The flavor, by the way, is absolutely delicious now that I’ve finally gotten over my trauma. It has a distinctly tropical taste, like pawpaw or a pungent mango, and a medium-firm texture that softens in your mouth or when cooked. And, like most other foods, it’s extra delicious when mixed with butter and cream and shoved inside fried bread.


Jackfruit Coconut Custard Donuts

Jackfruit Coconut Custard Donuts with Condensed Milk Glaze

First of all, if you go into buying fresh jackfruit, here is a very useful and strangely sensual video regarding how to actually get to the fruit. I really recommend watching it – if you go in blind, you may regret it. Secondly, if you cut into your jackfruit and find rust colored spots on the pulp of the fruit, I’m sorry to say that you’ve got yourself a bum jackfruit.

Last but not least, this recipe requires overnight refrigeration, so take that time into account!

Now assuming that you’ve survived the initial trials, let’s move on to the reward…

Extra Tools You’ll Need:

  • A blender
  • A reliable whisk
  • Pastry bag w/ metal tip
  • Upper body strength

For the Jackfruit Custard:

  • 3/4 cup milk
  • 3/4 coconut milk
  • 2 cups jackfruit flesh
  • 1/3 cup sugar
  • 4 egg yolks
  • 3 tbsp. cornstarch
  • A blender.

How to Make It:

  1. Combine the milk, coconut milk, and jackfruit in a saucepan. Cover and simmer for 15 minutes, stirring occasionally, then turn off heat.
  2. In a bowl, whisk together the sugar, egg yolks, and cornstarch until combined.
  3. When the jackfruit/milk mixture is just warmer than room temperature, blend until smooth.
  4. Slowly pour the blended mixture over the egg mixture while whisking constantly – if done too fast or with too hot a liquid, you may wind up scrambling your eggs by accident.
  5. Put the mixture back into the sauce pot over medium/low temperature and whisk constantly until thickened (it should be the consistency of warm pudding when finished.)
  6. Let sit until room temperature, then cover and refrigerate until cool, about two hours, or overnight.

Jackfruit Coconut Custard Donuts with Condensed Milk Glaze

For the Donuts:

  • 2.5 tsp. active dry yeast
  • 2/3 cup whole or 2% milk, at room temperature
  • 1/3 cup + 1 tbsp. granulated sugar
  • 8 tbsp. (1 stick) butter, cut into pieces and softened to room temperature
  • 3.5 cups all-purpose flour
  • 1 tsp. salt
  • 3 eggs
  • Sweetened coconut flakes
  • 1/2 to 1 gallon of high smoke-point oil, for frying
    • Vegetable or canola, for example

Adapted from this recipe.

For the Glaze:

  • 1 cup sweetened condensed milk
  • 1 and 1/3 cups powdered sugar
  • 1 stick of butter, melted

Jackfruit Coconut Custard Donuts with Condensed Milk Glaze

How to Make It:

  1. Combine the yeast, room-temperature milk, and 1 tbsp. sugar in a bowl and let sit for two minutes.
  2. Add the flour, salt, and eggs, then knead with your hands until combined (about 3 to 5 minutes of mixing – that’s burning enough calories to eat donuts, right?)
    • TIP: Have your room-temperature butter at the ready and in easy reach so you don’t have to touch anything until the kneading is done. This is going to stick to your hands like crazy – it’s a very wet dough, but I’m going to assume most of you don’t have a KitchenAid Mixer with a dough hook. If you do, then use it!
  3. Add the butter in thirds and knead well each time for about 5-6 minutes of kneading total.
  4. Wrap the dough tightly in plastic wrap and refrigerate overnight or at least 6 hours.
  5. Cover a baking sheet or other large tray with parchment paper and grease very lightly with oil (oil sprays are useful here).
  6. Place your dough on a floured work surface and lightly flour the top of your dough, then roll it out with a floured rolling pin to about 1/3 inches thick. It doesn’t have to be perfectly precise – there’s nothing wrong with extra fluffy donuts.
    • I’m only emphasizing the flour because I forgot to do it the first time. Oops.Jackfruit Coconut Custard Donuts with Condensed Milk Glaze
  7. Using a ring mold or an empty can, cut out your donuts and place on the parchment paper.
  8. Knead and re-roll the dough until you’ve gotten as many donuts as possible – using a 13.5 oz can, we got 18.Jackfruit Coconut Custard Donuts with Condensed Milk GlazeJackfruit Coconut Custard Donuts with Condensed Milk Glaze
  9. Cover loosely with a piece of greased plastic wrap and let sit in a warm place for 2 – 3 hours until expanded, soft and pillowy.Jackfruit Coconut Custard Donuts with Condensed Milk GlazeJackfruit Coconut Custard Donuts with Condensed Milk Glaze
  10. About fifteen minutes before the donuts are finished proofing, start heating 3 to 4 inches of vegetable oil in a large pot (about 1/2 to 1 gallon of oil, depending on the pot). Set aside some cooling racks with paper towels underneath to catch excess oil/glaze.
  11. While waiting for the oil to heat, prepare the glaze by whisking together the condensed milk, powdered sugar, and melted butter. We did a half-glaze in the picture, but this should be enough to fully glaze the donuts if you prefer.
  12. When the oil is hot enough, use a slotted spoon or spatula to gently put the donuts in the oil, about 2 to 3 at a time depending on the size of your pot.
    • The oil is hot enough at 350 degrees, or you can test by using a small piece of extra dough, which should sizzle gently on contact. If you’re like me and you ate all the extra dough already, you can check by wetting your fingers and flicking a very very small amount of water onto the oil – if it sizzles on contact, it’s hot enough. If it explodes, it’s probably too hot.
  13. Flip the donuts after they brown to a tan color, about 1 to 2 minutes.
  14. Remove from oil and let drain on cooling rack.

Jackfruit Coconut Donuts with Condensed Milk Glaze

Now put it all together.

  1. Fill your piping bag with the jackfruit coconut custard.
  2. Put the coconut shreds in a bowl so you can easily roll the donuts in it.
    Jackfruit Coconut Custard Donuts with Condensed Milk Glaze
  3. Stick the tip of the piping bag into the donut until it hits about the center, then remove while squeezing constantly to get as much custard in there as possible. Do the same on the opposite side.
    • We used a pretty big metal tip – if you’re worried about the presentation, you can use a smaller one. We just preferred the extra custard.
  4. Dip half (or the whole thing, if you like) of the donut in the glaze, letting most of the excess run off. Let the glaze set slightly, for about 2 minutes.
  5. Roll the donut in the shredded coconut and get ready for the most luscious, tropical-est donut ever. If donuts grew on palm trees, these would be the ones.
    Jackfruit Coconut Custard Donuts with Condensed Milk Glaze

Enjoy!

 


Jackfruit Coconut Custard Donuts with Condensed Milk Glaze

Master List of Ingredients:

Extra Tools You’ll Need:

  • A blender
  • A reliable whisk
  • Pastry bag w/ metal tip
  • Upper body strength

For the Jackfruit Custard:

  • 3/4 cup milk
  • 3/4 coconut milk
  • 2 cups jackfruit flesh
  • 1/3 cup sugar
  • 4 egg yolks
  • 3 tbsp. cornstarch
  • A blender.

For the Donuts:

  • 2.5 tsp. active dry yeast
  • 2/3 cup whole or 2% milk, at room temperature
  • 1/3 cup + 1 tbsp. granulated sugar
  • 8 tbsp. (1 stick) butter, cut into pieces and softened to room temperature
  • 3.5 cups all-purpose flour
  • 1 tsp. salt
  • 3 eggs
  • Sweetened coconut flakes
  • 1/2 to 1 gallon of high smoke-point oil, for frying
    • Vegetable or canola, for example

For the Glaze:

  • 1 cup sweetened condensed milk
  • 1 and 1/3 cups powdered sugar
  • 1 stick of butter, melted

Step-by-Steps:

Jackfruit Coconut Custard:

  1. Combine the milk, coconut milk, and jackfruit in a saucepan. Cover and simmer for 15 minutes, stirring occasionally, then turn off heat.
  2. In a bowl, whisk together the sugar, egg yolks, and cornstarch until combined.
  3. When the jackfruit/milk mixture is just warmer than room temperature, blend until smooth.
  4. Slowly pour the blended mixture over the egg mixture while whisking constantly – if done too fast or with too hot a liquid, you may wind up scrambling your eggs by accident.
  5. Put the mixture back into the sauce pot over medium/low temperature and whisk constantly until thickened (it should be the consistency of warm pudding when finished.)
  6. Let sit until room temperature, then cover and refrigerate until cool, about two hours, or overnight.

Donuts & Glaze:

  1. Combine the yeast, room-temperature milk, and 1 tbsp. sugar in a bowl and let sit for two minutes.
  2. Add the flour, salt, and eggs, then knead with your hands until combined (about 3 to 5 minutes of mixing – that’s burning enough calories to eat donuts, right?)
    • TIP: Have your room-temperature butter at the ready and in easy reach so you don’t have to touch anything until the kneading is done. This is going to stick to your hands like crazy – it’s a very wet dough, but I’m going to assume most of you don’t have a KitchenAid Mixer with a dough hook. If you do, then use it!
  3. Add the butter in thirds and knead well each time for about 5-6 minutes of kneading total.
  4. Wrap the dough tightly in plastic wrap and refrigerate overnight or at least 6 hours.
  5. Cover a baking sheet or other large tray with parchment paper and grease very lightly with oil (oil sprays are useful here).
  6. Place your dough on a floured work surface and lightly flour the top of your dough, then roll it out with a floured rolling pin to about 1/3 inches thick. It doesn’t have to be perfectly precise – there’s nothing wrong with extra fluffy donuts.
    • I’m only emphasizing the flour because I forgot to do it the first time. Oops.
  7. Using a ring mold or an empty can, cut out your donuts and place on the parchment paper.
  8. Knead and re-roll the dough until you’ve gotten as many donuts as possible – using a 13.5 oz can, we got 18.
  9. Cover loosely with a piece of greased plastic wrap and let sit in a warm place for 2 – 3 hours until expanded, soft and pillowy.
  10. About fifteen minutes before the donuts are finished proofing, start heating 3 to 4 inches of oil in a large pot. Set aside some cooling racks with paper towels underneath to catch excess oil/glaze.
  11. While waiting for the oil to heat, prepare the glaze by whisking together the condensed milk, powdered sugar, and melted butter. We did a half-glaze in the picture, but this should be enough to fully glaze the donuts if you prefer.
  12. When the oil is hot enough, use a slotted spoon or spatula to gently put the donuts in the oil, about 2 to 3 at a time depending on the size of your pot.
    • The oil is hot enough at 350 degrees, or you can test by using a small piece of extra dough, which should sizzle gently on contact. If you’re like me and you ate all the extra dough already, you can check by wetting your fingers and flicking a very very small amount of water onto the oil – if it sizzles on contact, it’s hot enough. If it explodes, it’s probably too hot.
  13. Flip the donuts after they brown to a tan color, about 1 to 2 minutes.
  14. Remove from oil and let drain on cooling rack.

Now put it all together.

  1. Fill your piping bag with the jackfruit coconut custard.
  2. Put the coconut shreds in a bowl so you can easily roll the donuts in it.
  3. Then, stick the tip of the piping bag into the donut until it hits about the center, then remove while squeezing constantly to get as much custard in there as possible. Do the same on the opposite side.
  4. Dip half (or the whole thing, if you like) of the donut in the glaze, letting most of the excess run off. Let the glaze set slightly, for about 2 minutes.
  5. Roll the donut in the shredded coconut and get ready for the most luscious, tropical-est donut ever. If donuts grew on palm trees, these would be the ones.

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