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- Ingredients
- Recipe
- Flour (500 to 700) gr500 g
- Egg1 unit(s)
- Margarine1 tablespoon
- Milk (warm)150 ml
- Sugar4 tablespoon
- Salt1 teaspoon
- Dry Yeast (For bread)1 unit(s)
- For stuffing: 3 tablespoons of margarine 1 pct of grated coconut (100 g) 1 cup of sugar (200 ml) To wet the thread I used: Condensed milk with milk (about half the box with half the milk)
- Preparation: Start with the stuffing, in a bowl mix the ingredients and reserve in the fridge. For the dough, add sugar, salt, egg, margarine and mix well. Add the warm milk plus the yeast and stir a little more, add the flour little by little until it starts to unglue from your hand. On a bench, on the table, throw your dough and knead for about 10 to 15 minutes. Put your dough back in the bowl and cover, let rise until doubled in volume. As soon as it grows, you will open your dough, in a rectangular shape (as much as you can) take the stuffing and have it over all your dough and roll it, carefully. Take a knife and cut the rolls to the size you want, and arrange them in the mold. Once that's done, let them rise again, until they grow. Preheat your oven from 180 to 200 degrees and bake the donuts. For about 15 to 20 minutes (or until you see that they are, roasted) remove from the oven and pour syrup on top and sprinkle grated coconut.
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