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Time needed: 1 hour.
Makes: 4 – 6 servings
1 ¼ cups Granulated sugar
¼ cup butter room temperature butter
5 pieces egg yolks
1 ½ cups sour cream
3 ¾ cups All-Purpose flour
1 ½ cups Dutch-processed cocoa powder
1 ½ tablespoons baking powder
1 tablespoon salt
1 cup desiccated coconut
Canola oil, for frying
¾ cup milk
2 teaspoon salt
3 cups powdered sugar
In a large bowl sift together the flour, cocoa powder, and baking powder. Whisk in the salt to distribute. Set aside.
In another bowl with a hand mixer. mix together the granulated sugar, butter, and yolks at high speed until the mixture lightens and the volume increases about 2 minutes. add the sour cream, then mix on medium until the mixture is smooth and homogenous.
Gradually add the dry ingredients to the bowl of wet ingredients a large spoonful at a time. Add the next spoonful when there are only a few large streaks of flour left in the bowl. Cover and refrigerate for 30 minutes.
Dust the working surface with flour and flatten the dough to 2 inches thick, cut the dough with a donut cutter. And rest it for 10 to 15 minutes.
In a wide and deep pan with oil over medium-high heat, fry the dough until it floats, about 30 seconds. Drain excess oil.
In a bowl, mix together the milk, powdered sugar, and salt until smooth and fully dissolved.
Dip the cooked doughnuts into the glaze and sprinkle desiccated coconut on top.