Dough
4 cups of wheat flour
3/4 cup of warm milk
1/3 cup of butter
1/4 cup of lukewarm water
1 teaspoon of salt
2 eggs
2 tablespoons of fresh biological yeast (30g)
Filling
2 cups of milk
1/2 cup of butter
3 tablespoons of wheat flour
1 teaspoon of vanilla extract
3 egg yolks
Topping
1 cup of confectioner's sugar
1/3 cup of shredded coconut
2 tablespoons of water
Dough
4 cups of wheat flour
3/4 cup of warm milk
1/3 cup of butter
1/4 cup of lukewarm water
1 teaspoon of salt
2 eggs
2 tablespoons of fresh biological yeast (30g)
Filling
2 cups of milk
1/2 cup of butter
3 tablespoons of wheat flour
1 teaspoon of vanilla extract
3 egg yolks
Topping
1 cup of confectioner's sugar
1/3 cup of shredded coconut
2 tablespoons of water
Dough
Dissolve the yeast in warm water
Mix the butter with milk
Add the sugar, salt, eggs, and yeast, mixing well
Knead the flour into the mixture, adding it gradually until a smooth dough forms. Reserve
Topping
Combine the milk with confectioner's sugar, mixing until thick and creamy
Spread over the dough and sprinkle with shredded coconut
Filling
Cook all ingredients over low heat, stirring until thickened
Let cool
Assembly
Divide the dough in half
Roll out each part into a 40x50 cm rectangle
Place the filling on one half of the area lengthwise
Fold the dough over the filling and seal the edges
Roll into a braided shape, twisting several times
Join the ends
Repeat the operation with the remaining dough
Place the doughnuts in a greased baking dish and let rise
Preheat oven to medium temperature
Bake for 30 minutes or until golden.
