Page 30 - Slide 1

For the dough: So Soft Coco Doughnuts
3 ½ c all purpose flour

4 ½ c cake flour Yield: 36 pcs
2 tbsp yeast 2 c desiccated coconut

2 tbsp baking powder 1 ½ c unsalted butter
1 tbsp bread improver extra flour for dusting
1 c white sugar vegetable oil for frying

4 pcs XL eggs For the topping:
4 pcs XL egg yolks 2 ½ c unsalted butter melted

1 ¼ c evaporated milk 3 ½ c sugar
½ c warm evaporated milk 2 cups desiccated coconuts

½ c yogurt also needed: wax paper (4”x4”)
In a bowl, dissolve 1 ½ tbsp of sugar and yeast in warm liquid. Let it stand
until foamy, about 10 minutes. In another bowl, sift together all the dry

ingredients and set aside.

Prepare a bigger bowl, combine yeast mixture in flour mixture, eggs, egg
yolks, butter and liquid ingredients.

Knead the dough on a floured surface. Spread the dough and use your
wrist to form a round ball. Repeat the procedure of kneading till dough is
elastic and smooth to touch. Put the dough ball in a greased bowl covered

with a damp cloth and let it rise for 1 ½ -2 hours.

Punch the dough to let out the bubbles, and roll on a floured surface. Cut the
doughnuts using a donut cutter. Re-roll the excess dough and cut more

donuts. Put them on greased baking paper 4"x4" in size and let it rise
again for 1 ½-2 hours. In a wok, bring oil to a boil. When the oil Is boiling,

lower the heat to medium to avoid burning the doughnuts. Deep-fry the
doughnuts. Use a thong to transfer the doughnuts to the wok. Never
touch the doughnuts, just the wax paper. Fry each side for 3-5 minutes.

Drain in paper towels. While still hot, brush with a generous amount of
butter and roll doughnuts in white sugar and desiccated coconuts. 21