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Coconut donut
🇧🇷Brazil
•View in original language
(Português)
4 hour(s)
10 servings
Nicole Marinho
@lardanicolle- Ingredients
- Recipe
- grated coconut1 unit(s)
- Condensed milk1/2 can(s)
- Egg1 unit(s)
- Organic Dry Yeast1 unit(s)
- Water or milk1 cup
- Wheat flour500 g
- Oil1/2 cup
- Sugar for the syrup5 tablespoon
- Water for the syrup5 tablespoon
- In a firm container add the egg, milk or warm water, condensed milk, oil, yeast and stir well until foamy.
- Gradually add the wheat flour and when you realize that you can no longer move with the spoon, transfer the dough to a bench or a firm table, this is the time to dissolve the dough and make it smooth.
- When you notice that the dough has reached the velcro point (approximately 10 minutes solving the dough) let it rest in a large bowl or bowl until it doubles in volume.
- It takes about an hour until the dough has doubled in volume (important to remember that for the dough to rise it needs to be in a warm environment, e.g. in the sun, in the oven, with dish towels wrapped in the container, etc.)
- When the dough rises, it's time to model. Use creativity.
- When modeling the donuts, grease a shape with butter and put them to grow again. When you notice that they are bigger than when you put them in the container, put them in the oven at 180 degrees for 15 minutes (the time depends on your oven)
- After roasting, it's time for the syrup. In a container add the sugar and water and dissolve over low heat until it starts to boil, put the syrup still hot in the hot threads. Finally, add the grated coconut.
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