Golden Dumplings

For 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.

For the topping, mix the shredded coconut, vanilla sugar, and powdered sugar in a bowl.

Turn 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.