1. For the doughnuts: Briefly stir together the yeast and warm water in a mixing bowl. Set aside in a warm place for 5-10 minutes until frothy.
2. Add the flour, milk, softened butter, egg, sugar, and salt, and mix until you have a rough, sticky dough.
3. Cover loosely with a damp tea towel and set aside to rise for 1 hour.
4. After rising, turn out the dough onto a floured surface and pat down into a round approximately 1.25 cm | 0.5" thick. Use a round cookie cutter to cut out 24 rounds of the dough.
5. Place a tablespoon of apricot jam in a rough circle towards the edge of the rounds. Drape the remaining rounds on top and seal at the edges with a little water. Poke a hole through the centre of the doughnuts, making sure the inner circle of the doughnut is well-sealed.
6. Arrange on lightly floured trays and cover with tea towels. Leave to rise for a further 30-40 minutes until puffed.
7. Heat the vegetable oil in a large, heavy-based saucepan to 185°C | 365F using a kitchen thermometer to accurately gauge the temperature.
8. Fry 2-3 doughnuts at a time, turning occasionally in the oil, until golden-brown and crisp. Carefully remove with a slotted spoon and drain on kitchen paper.
9. For the icing: Combine the chocolate and coconut oil in a heatproof bowl. Set over a half-filled saucepan of simmering water, stirring occasionally until melted.
10. Remove from the heat and let cool. Line two large baking trays with greaseproof paper and place the coconut in a large bowl.
11. Dip the doughnuts into the melted chocolate, turning to coat thoroughly with a fork. Lift out and place in the coconut, swirling and tossing gently to coat.
12. Leave to set and dry on the lined trays before serving.
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