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 

  1. Prepare dry ingredients

      In a large bowl sift together the flour, cocoa powder, and baking powder. Whisk in the salt to distribute. Set aside.

  2. Prepare wet ingredients

    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.

  3. Make dough

    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.

  4. Roll and cut doughnuts

    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.

  5. Fry

    In a wide and deep pan with oil over medium-high heat, fry the dough until it floats, about 30 seconds. Drain excess oil.

  6. Make glaze

    In a bowl, mix together the milk, powdered sugar, and salt until smooth and fully dissolved.

  7. Decorate

    Dip the cooked doughnuts into the glaze and sprinkle desiccated coconut on top.

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