I have made these Brazilian doughnuts with chocolate and coconut sauce several times, especially when I wanted to try something a little different from our classic desserts. They are not available here, but the ingredients are simple and I always have them at home. The recipe is not complicated, but there are a few steps that should be followed to ensure the doughnuts turn out small and fluffy, just as they should.
Quick Info
Total time: about 2 hours (including dough resting time)
Preparation time: 30-40 minutes actual
Cooking time: 20-30 minutes (depends on the size and number of doughnuts)
Servings: 35-40 small pieces (10 g each)
Difficulty: medium
Recipe type: homemade dessert, suitable for children if you use essence
Ingredients
For the doughnuts:
3 egg yolks
2 vials of rum essence
75 ml water
110 g sugar
1 teaspoon baking powder
15 g butter (soft, at room temperature)
400 g flour
For the chocolate sauce:
60 g cocoa powder
60 g sugar
15 ml milk
For finishing:
grated coconut (enough to roll all the doughnuts in it, a few good tablespoons)
Preparation method
1. In a bowl, mix the egg yolks with the rum essence and water. Mix just until combined.
2. Add the sugar and mix well.
3. Add the baking powder, then start adding the flour gradually. Do not pour all the flour at once; adjust the amount to achieve a dough that is neither soft nor hard – similar to bread dough. It is important that it is not sticky, but also not too dense.
4. Finally, add the soft butter and knead for about 15 minutes. The dough should become elastic and homogeneous, without lumps.
5. Wrap the dough in plastic wrap and let it rest at room temperature for an hour. This helps with the final texture.
6. After it has rested, divide the dough into small balls, about 10 g each. Do not make them too big, as they will rise a little while frying. You can weigh them or estimate by eye, so they are the size of a small nut.
7. Heat a pot with plenty of oil. The oil should be well heated – otherwise, the doughnuts will crack and won’t have a round shape.
8. Fry the doughnuts in batches, as many as can fit comfortably in the pot, until they turn dark golden brown on the outside. Remove them onto absorbent paper and let them cool completely.
9. For the sauce, mix the cocoa powder with the sugar, then add the milk. Mix until it becomes a thick sauce.
10. Take each doughnut and dip it in the chocolate sauce using a fork. Drain the excess sauce, then roll them in grated coconut.
11. Place them on a platter and let them sit for a few minutes to allow the glaze to harden slightly.
Why I make this recipe often
I like that it fits when you want something small, easy to serve with coffee or tea. They are made from simple ingredients and do not require special utensils. Kids prefer them for their size and the chocolate coconut glaze.
Tips and variations
Tips
Be careful not to leave the dough too soft, otherwise the doughnuts will not hold their shape when frying.
The oil must be well heated, so the doughnuts do not crack.
Do not overcrowd the oil – they fry more evenly if they have space.
If the chocolate sauce is too thick, add a little more milk, but not too much – it needs to be consistent enough to stick to the doughnuts.
Substitutions
The rum essence can be replaced with vanilla or orange if you want a variant without rum flavor.
If you want the "adult" version, you can use a little cachaça or another similar drink, but in a small amount.
If you don’t have cocoa powder, you can try using cocoa, but the final taste will be a little more intense and bitter.
Variations
You can use powdered sugar to roll them instead of coconut, but the texture will not be as interesting.
For an extra crunch, you can add almond flakes or crushed pistachios instead of coconut.
Serving ideas
They are best served plain, alongside coffee or a cup of milk, especially at breakfast or as a snack.
They can be placed on a tray alongside other small pastries.
Frequently asked questions
1. What do I do if the dough is too hard or too soft?
If it’s too hard, you can add a few drops of water. If it’s too soft, sprinkle a little more flour, but not too much, so the doughnuts don’t turn out dense.
2. What do I do if the doughnuts crack while frying?
Most likely, the oil is not hot enough. Heat it well before adding the doughnuts. Also, they should not be very cold from the fridge.
3. Can the doughnuts be made in advance?
Yes, you can make them a day ahead, but it’s better to roll them in the sauce and coconut on the day of serving, so they don’t get soggy.
4. Can I use something else instead of oil for frying?
The doughnuts come out best fried in oil; there is no equally good alternative in this recipe.
5. Can I freeze the doughnuts?
I do not recommend it; the texture changes after thawing, especially on the outside.
Nutritional values (estimated)
For one doughnut (approx. 18-20 g including glaze and coconut):
Calories: ~65-70 kcal
Protein: 1 g
Fat: 2 g (from butter and frying)
Carbohydrates: 11-12 g
These are approximate figures and may vary depending on the size and frying method.
Storage and reheating
The doughnuts stay good for 1-2 days at room temperature in a closed box. After that, they dry out a bit. I do not recommend reheating – they are best consumed fresh, at room temperature. If there are leftovers, they can be kept in the fridge for another day, but they will be firmer.
That’s all you need to prepare these simple Brazilian doughnuts with chocolate and coconut glaze at home. They are suitable when you want something easy to make and serve in small portions.
Quick Info
Total time: about 2 hours (including dough resting time)
Preparation time: 30-40 minutes actual
Cooking time: 20-30 minutes (depends on the size and number of doughnuts)
Servings: 35-40 small pieces (10 g each)
Difficulty: medium
Recipe type: homemade dessert, suitable for children if you use essence
Ingredients
For the doughnuts:
3 egg yolks
2 vials of rum essence
75 ml water
110 g sugar
1 teaspoon baking powder
15 g butter (soft, at room temperature)
400 g flour
For the chocolate sauce:
60 g cocoa powder
60 g sugar
15 ml milk
For finishing:
grated coconut (enough to roll all the doughnuts in it, a few good tablespoons)
Preparation method
1. In a bowl, mix the egg yolks with the rum essence and water. Mix just until combined.
2. Add the sugar and mix well.
3. Add the baking powder, then start adding the flour gradually. Do not pour all the flour at once; adjust the amount to achieve a dough that is neither soft nor hard – similar to bread dough. It is important that it is not sticky, but also not too dense.
4. Finally, add the soft butter and knead for about 15 minutes. The dough should become elastic and homogeneous, without lumps.
5. Wrap the dough in plastic wrap and let it rest at room temperature for an hour. This helps with the final texture.
6. After it has rested, divide the dough into small balls, about 10 g each. Do not make them too big, as they will rise a little while frying. You can weigh them or estimate by eye, so they are the size of a small nut.
7. Heat a pot with plenty of oil. The oil should be well heated – otherwise, the doughnuts will crack and won’t have a round shape.
8. Fry the doughnuts in batches, as many as can fit comfortably in the pot, until they turn dark golden brown on the outside. Remove them onto absorbent paper and let them cool completely.
9. For the sauce, mix the cocoa powder with the sugar, then add the milk. Mix until it becomes a thick sauce.
10. Take each doughnut and dip it in the chocolate sauce using a fork. Drain the excess sauce, then roll them in grated coconut.
11. Place them on a platter and let them sit for a few minutes to allow the glaze to harden slightly.
Why I make this recipe often
I like that it fits when you want something small, easy to serve with coffee or tea. They are made from simple ingredients and do not require special utensils. Kids prefer them for their size and the chocolate coconut glaze.
Tips and variations
Tips
Be careful not to leave the dough too soft, otherwise the doughnuts will not hold their shape when frying.
The oil must be well heated, so the doughnuts do not crack.
Do not overcrowd the oil – they fry more evenly if they have space.
If the chocolate sauce is too thick, add a little more milk, but not too much – it needs to be consistent enough to stick to the doughnuts.
Substitutions
The rum essence can be replaced with vanilla or orange if you want a variant without rum flavor.
If you want the "adult" version, you can use a little cachaça or another similar drink, but in a small amount.
If you don’t have cocoa powder, you can try using cocoa, but the final taste will be a little more intense and bitter.
Variations
You can use powdered sugar to roll them instead of coconut, but the texture will not be as interesting.
For an extra crunch, you can add almond flakes or crushed pistachios instead of coconut.
Serving ideas
They are best served plain, alongside coffee or a cup of milk, especially at breakfast or as a snack.
They can be placed on a tray alongside other small pastries.
Frequently asked questions
1. What do I do if the dough is too hard or too soft?
If it’s too hard, you can add a few drops of water. If it’s too soft, sprinkle a little more flour, but not too much, so the doughnuts don’t turn out dense.
2. What do I do if the doughnuts crack while frying?
Most likely, the oil is not hot enough. Heat it well before adding the doughnuts. Also, they should not be very cold from the fridge.
3. Can the doughnuts be made in advance?
Yes, you can make them a day ahead, but it’s better to roll them in the sauce and coconut on the day of serving, so they don’t get soggy.
4. Can I use something else instead of oil for frying?
The doughnuts come out best fried in oil; there is no equally good alternative in this recipe.
5. Can I freeze the doughnuts?
I do not recommend it; the texture changes after thawing, especially on the outside.
Nutritional values (estimated)
For one doughnut (approx. 18-20 g including glaze and coconut):
Calories: ~65-70 kcal
Protein: 1 g
Fat: 2 g (from butter and frying)
Carbohydrates: 11-12 g
These are approximate figures and may vary depending on the size and frying method.
Storage and reheating
The doughnuts stay good for 1-2 days at room temperature in a closed box. After that, they dry out a bit. I do not recommend reheating – they are best consumed fresh, at room temperature. If there are leftovers, they can be kept in the fridge for another day, but they will be firmer.
That’s all you need to prepare these simple Brazilian doughnuts with chocolate and coconut glaze at home. They are suitable when you want something easy to make and serve in small portions.