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Chocolate Coconut Doughnuts

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Ingredients
  Active dry yeast 1 Tablespoon (1 Envelope)
  Lukewarm water 1 Cup (16 tbs)
  Salt 1 Teaspoon
  Sugar 1⁄4 Cup (4 tbs)
  Egg 1
  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)
Directions

In a bowl, dilute yeast in half the water.
Set aside.
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.
Let cool.
Dip one side in melted chocolate.
Sprinkle with grated coconut.

Recipe Summary

Difficulty Level: 
Very Easy

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