Coconut Doughnuts
The history of doughnuts dates back centuries, and countless variations exist in different parts of the world. The coconut doughnut is a tropical-inspired sweet treat that combines a soft, golden-brown dough with a sweet white chocolate and coconut topping. The distinct flavor and aroma of coconut create a perfect harmony with the soft texture of the doughnut. This recipe is not only visually appealing, but also incredibly delicious, making it a perfect choice for a special breakfast or afternoon dessert. Make this coconut wonder and enjoy the heavenly taste of freshly baked doughnuts!
Ingredients for this recipe
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Preparation Steps
1
Warm the milk slightly, crumble in the yeast, add a teaspoon of sugar, and let it stand for 10 minutes until foamy.
2
In a large bowl, combine the flour, the remaining sugar, and salt. Add the proofed yeast mixture, melted butter, and eggs, then start kneading the dough.
3
Knead the dough thoroughly for 10 minutes until it is smooth and elastic. If necessary, add a little more flour or milk to achieve the right consistency.
4
Cover with a kitchen towel and let it rise in a warm place for about 1 hour, or until doubled in size.
5
On a lightly floured surface, roll out the dough to about 1 cm thickness, then use a glass or doughnut cutter to cut out circles.
6
Let the doughnuts rise for another 30 minutes to make them even lighter during frying.
7
In a deep skillet or saucepan, heat the oil to 340-355°F (170-180°C). Fry only a few doughnuts at a time to keep the oil temperature stable.
8
Fry the doughnuts for 2-3 minutes on each side until golden brown. Remove them to a paper towel-lined plate to drain excess oil.
9
Melt the white chocolate over a double boiler, then stir in the coconut milk to create a silky glaze.
10
Dip the tops of the doughnuts into the chocolate glaze, then sprinkle with shredded coconut.
11
Let the glaze set, then serve fresh, dusted with powdered sugar.
