Chocolate Coconut Doughnuts
|Active dry yeast||1 Tablespoon (1 Envelope)|
|Lukewarm water||1 Cup (16 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Lemon extract||1⁄2 Teaspoon|
|Flour||5 Cup (80 tbs)|
|Butter/Shortening||1⁄4 Cup (4 tbs) (For Frying)|
|Semi-sweet chocolate||2 Cup (32 tbs), melted|
|Grated coconut||1⁄4 Cup (4 tbs)|
In a bowl, dilute yeast in half the water.
In a second bowl, dissolve salt and sugar in remaining water.
Fold in egg and lemon extract.
Mix in flour and butter.
Add diluted yeast.
Knead dough 8 minutes or so.
Let rise 30 minutes.
Punch down dough to force out air and stop fermentation.
Let rise 10 more minutes.
With a cookie cutter, cut into 3 inch (7.5 cm) rounds.
Transfer doughnuts to a lightly floured cookie sheet.
Put in a warm closed place 30 minutes.
Heat oil to 400 °F (205 °C).
Deep fry doughnuts.
Dip one side in melted chocolate.
Sprinkle with grated coconut.