Buy all ingredients right below the recipe
Ingredients for the dough:
- 280ml milk
- 7 grams yeast
- 1 pc grated lemon zest
- 50g butter
- 3 pcs egg yolks
- 500g pastry wheat flour
- 50 g granulated sugar
For the coconut topping:
- 4 tablespoons powdered sugar
- 6 tablespoons shredded coconut
- 8 g baking powder
- 4 tablespoons Coconut chips
- 8 g vanilla sugar
- 100g butter
For the custard:
- 1/2 vanilla bean seeds
- 40g vanilla flavored or dark chocolate flavored pudding powder
- 600 ml milk
- 3 tablespoons granulated sugar
- 1 pinch salt
- 20 g margarine
Preparation:
- 1For the dough of the coconut golden dumplings, sprinkle the yeast into the lukewarm milk, then mix in the sugar and egg yolks. Add the butter, lemon zest, and salt to the flour. Mix it all together, then knead for 20 minutes. Let it rise at room temperature until doubled in size, about 40-60 minutes.
- 2For the topping, mix the shredded coconut, vanilla sugar, and powdered sugar in a bowl.
- 3Turn the risen dough onto a floured board and, without re-kneading, cut out 4-5 cm pieces with a floured cutter. Dip the dough pieces first into melted butter, then into the sweetened shredded coconut, and then arrange them in a buttered and floured Bundt pan, leaving small gaps between them. Sprinkle coconut chips on each layer. Cover and let rise for 30 minutes, then bake in a preheated oven at 180 degrees Celsius for 10 minutes, then at 160 degrees Celsius for another 20 minutes.
- 4For the vanilla custard, mix the scraped seeds of the vanilla bean, the remaining pod, and the granulated sugar into 90% of the milk and heat it. Then add the vanilla pudding powder mixed with the remaining milk and cook for 1-2 minutes. Remove from heat and stir in the margarine and a pinch of salt.
