Method

• 1.
  Combine the yeast, warmed milk and 1 tsp of caster sugar in a jug or small bowl. Set aside for 5 minutes or until frothy. In the bowl of a stand mixer fitted with the dough hook, place the flour, remaining caster sugar, egg yolks, butter, vanilla bean paste and sunflower oil. Add the yeast mixture. Knead on low for 6-8 minutes until smooth and elastic. Place dough in a lightly greased bowl, cover with a tea towel and set aside in a warm place for 1 hour-1 hour 30 minutes, until doubled in size.
• 2.
  Turn out the dough onto a floured work surface and knock down. Cut into 12 equal-sized pieces. Roll each piece of dough into a smooth ball. Place on a lined baking tray and lightly cover with oiled plastic wrap. Set aside in a warm place for a further 1 hour or until risen.
• 3.
  Preheat oven to 200°C fan-forced.
• 4.
  Bake doughnuts for 10 minutes or until light golden and cooked through. Remove from the oven and transfer to a wire rack to cool slightly.
• 5.
  Meanwhile, for the chocolate glaze, combine the chocolate, sugar and milk in a heatproof bowl set over a pan of gently simmering water (do not let the bowl touch the water), and stir until melted and combined. Remove from heat and cool slightly.
• 6.
  Place the jam in a piping bag fitted with a narrow nozzle. Use a small knife to make an incision in one side of each doughnut. Push the piping bag nozzle into the side of the doughnuts and pipe in the jam.
• 7.
  Use two forks to toss the doughnuts in the chocolate glaze. Place on a wire rack set above a tray so any excess can drip off, then toss in the coconut.
• 8.
  Place in the fridge for 5 minutes to set then remove and serve.