Chocolate Coconut Doughnuts Recipe
Ingredients
1 envelope active dry yeast
1 cup lukewarm water
1 tsp salt
1/4 cup sugar
1 egg
1/2 tsp lemon extract
5 cups flour
1/4 cup butter or shortening oil for frying
2 cups semisweet chocolate, melted
1/4 cup grated coconut
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.
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.
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