2 eggs
1/2 cup sugar
1/4 cup milk
2 tablespoons melted butter
2 1/3 cups all-purpose flour
2 teaspoons active dry yeast
3/4 cup shredded coconut
oil
2 eggs
1/2 cup sugar
1/4 cup milk
2 tablespoons melted butter
2 1/3 cups all-purpose flour
2 teaspoons active dry yeast
3/4 cup shredded coconut
oil
Beat the eggs with the sugar until light and fluffy
Add the milk and melted butter, stirring well
Mix well
Sift the flour along with the yeast
Add to the eggs and stir in the shredded coconut, mixing well
Cover and refrigerate for some hours
On a floured surface, roll out the dough into a rectangle 20 x 25 cm
Cut into circles of 5 cm diameter using a glass
Cut out the center of each circle with a small cup
Open up the scraps and cut more ring cakes
Heat oil in a deep frying pan to a depth of 3.5 cm
Fry the ring cakes until golden, about 1 minute per side
Drain on paper towels
Serve warm, dusting with sugar
Yield: 35-40 ring cakes.
