In the world of Monster Hunter Stories 2, the people of every town have their own culture and traditions. This includes baking, as donuts are a popular treat throughout the world, and each town has its own recipe for these delicious treats using regional ingredients. Navirou is particularly fond of these treats, and makes a point to eat his fill each and every one of these donuts as the adventure progresses across the map. The donut of Hokolo Island, the Mahana Dunker, being a favorite.
What kind of donut would be made and eaten in a village on a tropical island? Looking at the image of the donut in the game, it appears to have a chocolate glaze studded with a garnish of something that closely resembles toffee bits. As for the donut itself, coconut flavoring seemed to be appropriate, so we’ll make a yeast donut using coconut milk. So, our Mahana Dunker will be a coconut yeast donut with chocolate and toffee toppings.
In order to bring this dessert to life, we bloom yeast in warm coconut milk, and then combine that with our dry and other wet ingredients. This is kneaded until smooth a smooth dough is formed, which is left to rise until light and airy. After rolling and cutting the donuts, they are given a second proof before frying until golden brown. Once cooled slightly, each donut is dipped in a smooth milk chocolate glaze flavored with vanilla and coconut milk, then finished with a generous coating of crunchy toffee bits for the final touch. A delicious combination of coconut, vanilla, chocolate, and toffee flavors, it may not increase your health, but it can at least transport you to a warm, sunny day on Hokolo Island for a brief moment.
Ingredients
2 ½ cups all-purpose flour
1 packet active dry yeast
½ cup warm coconut milk (about 110°F / 43°C), plus 2 tbsp coconut milk
¼ cup plus 1 tbsp granulated sugar, divided
¼ tsp salt
1 large egg
2 tbsp butter, softened
¾ cup milk chocolate morsels
½ tsp vanilla extract
⅓ cup toffee bits
Vegetable oil, enough to fill pan 2–3 inches deep
2 ½ cups all-purpose flour
1 packet active dry yeast
½ cup warm coconut milk (about 110°F / 43°C), plus 2 tbsp coconut milk
¼ cup plus 1 tbsp granulated sugar, divided
¼ tsp salt
1 large egg
2 tbsp butter, softened
¾ cup milk chocolate morsels
½ tsp vanilla extract
⅓ cup toffee bits
Vegetable oil, enough to fill pan 2–3 inches deep
We begin by blooming the yeast. Warm the coconut milk in a microwave for 30-45 seconds, then dissolve the yeast and 1 teaspoon of sugar in it. Let it sit for 5–10 minutes until foamy.
In a large bowl, mix the flour, remaining sugar, and salt. Add the egg, butter, and the yeast mixture, then mix until a sticky dough forms. Knead the dough for about 5–7 minutes, either by hand or with a stand mixer, until it becomes smooth and elastic.
Place the dough in a lightly greased bowl, cover it with plastic wrap, and let it rise for 1 to 1.5 hours until it has roughly doubled in size. Once risen, punch down the dough and roll it out with a rolling pin to about ½-inch thickness.
Cut out donut rings using a donut cutter (3¼ inch) or two round cutters (3¼ inch outer and 1¼ inch inner). After you cut your first batch, reassemble the scraps into a dough ball and let it rise again for about 10 minutes before rolling it back out and cutting the next batch of donuts. Repeat until all of the donuts are cut. You should have about 6-8 donuts total. Place them on a lightly floured tray. Cover and let them rise again for 30–40 minutes until slightly puffy.
Heat oil to 350°F (175°C) and fry the donuts for approximately one minute per side until golden brown. Remove them and drain on paper towels, allowing them to cool slightly before glazing.
Once you are done frying the donuts, we can make the chocolate glaze. Heat a small pot with water over medium heat until the water comes to a heavy simmer. Place another metal bowl over the pot to create a double boiler. Add the chocolate to the metal bowl and slowly stir and melt it. Stir in the vanilla extract and the additional 2 tbsp of coconut milk to create a perfectly smooth and fluid chocolate glaze. Remove the glaze from the heat.
Pour toffee pieces into a plate and get ready to top the donuts.
Dip one side of each donut into the chocolate and immediately coat with toffee bits. Place the donuts on a wire rack to cool and allow the glaze to set. Once the glaze has set, enjoy your Mahana Dunkers!