Brazilian doughnuts with cocoa and coconut

Name: Brazilian doughnuts with cocoa and coconut
Ingredients: 3 egg yolks; 110 g sugar; 5 ml rum extract; 1 lemon (grated zest); 100 ml water; 400 g all-purpose flour; 10 g baking powder; 1 g salt; 15 g butter; 1000 ml oil for frying; 12 g cocoa powder; 20 g powdered sugar; 100 ml milk; 50 g desiccated coconut

Dessert - Brazilian doughnuts with cocoa and coconut by Ada C. - Recipia

Brazilian doughnuts with cocoa and coconut are made from little balls of dough with egg yolks, butter and lemon zest, fried until they develop a golden crust. I dip them in a thin cocoa sauce and then in coconut, and they stay soft in the middle, coated all over in a sweet layer. I took inspiration from a few recipes I found online, and the pregnancy craving did the rest. Prep: 30 minutes. Cook: 20 minutes. Rest: 60 minutes. Total time: 110 minutes. Servings: 6. Approximately 430 kcal and 8 g protein per serving.

Ingredients

For the dough

3 egg yolks
110 g sugar
5 ml rum extract
1 lemon (grated zest)
100 ml water
400 g all-purpose flour
10 g baking powder
1 g salt
15 g butter
1000 ml oil for frying

For the sauce

12 g cocoa powder
20 g powdered sugar
100 ml milk

To finish

50 g desiccated coconut

Preparation

1. Beat the egg yolks with the sugar until the mixture lightens in color. Stir in the rum extract, grated lemon zest and water. 2. Mix the flour with the baking powder and salt, then gradually add it to the bowl. Start with a wooden spoon and knead by hand until you have a bread-like dough. 3. Add the softened butter, cut into small cubes, and knead until incorporated and the dough is smooth. Cover it with plastic wrap and leave it to rest for 60 minutes. 4. Mix the cocoa powder with the powdered sugar, then gradually pour in the milk until you have a sauce thinner than sour cream. 5. Break the dough into walnut-sized pieces and roll each one between your palms into a ball. 6. Heat the oil in a saucepan over medium heat. Fry the balls in batches, 3-4 minutes per batch, about 20 minutes in total, turning them until golden. Transfer them to paper towels. 7. Dip each doughnut in the cocoa sauce, then in the coconut.

Notes

Balls larger than a walnut need more time in the oil, and the outside may brown before the middle is cooked through. Finely grate only the yellow part of the lemon zest, so the bitter white pith doesn't get into the dough. If the sauce thickens while it sits, thin it with a little milk before using it. The rum extract goes into the dough without being heated; for an alcohol-free version, replace the 5 ml with 8 g vanilla sugar. The doughnuts keep for up to 3 days in the fridge in a sealed container, although the coconut softens over time. You can use 100 ml unsweetened plant-based drink instead of milk for the sauce. The dough contains gluten, eggs and dairy. I make them close to serving time; I prefer them while the sauce is still soft on the coconut coating. Serve them with a cup of black tea.