Chocolate coconut donuts
5 servings
60 minutes
Chocolate-coconut donuts are the embodiment of refined sweetness in French cuisine. Their airy yeast dough has a light texture, and the addition of lemon extract gives a delicate citrus note. After golden frying, the donuts are coated with melted dark chocolate that harmonizes with crispy coconut flakes. This dessert not only delights the taste but also awakens memories of cozy French bakeries. Perfect with a cup of aromatic coffee or tea, adding a touch of luxury to any day.
1
Dissolve the yeast in half a liter of water in a separate container.
- Water: 1 glass
- Dry yeast: 10 g
2
In another container, dissolve salt and sugar in the remaining water. Gradually add the egg and lemon extract, flour, and butter.
- Water: 1 glass
- Salt: 1 teaspoon
- Sugar: 0.3 glass
- Chicken egg: 1 piece
- Lemon extract: 0.5 teaspoon
- Wheat flour: 5 glass
- Butter: 60 g
3
Knead the dough for about 8 minutes. Let it rise for 30 minutes. Punch down the dough to release air and stop fermentation. Let it rise for 10 minutes. Use a cookie cutter to cut out circles with a diameter of 7.5 cm. Transfer the donuts to a lightly floured baking sheet. Place in a warm, covered area for 30 minutes.
- Wheat flour: 5 glass
4
Heat the oil to 205 degrees. Fry the donuts. Cool down. Dip one side of the donuts in melted chocolate. Sprinkle with grated coconut.
- Vegetable oil: 0.01 l
- Dark chocolate: 200 g
- Desiccated coconut: 30 g
