Citrus Donuts
Ingredients
Part Decoração
Part Massa
Part Recheio
Process
01. Place all the dough ingredients into the mixer.
02. Mix for 4 minutes on low speed (speed 1).
03. Beat until the veil stage (approximately 2 minutes) on high speed (speed 2) or roll out.
04. Divide into pieces of 25 g each.
05. Round them.
06. Cover the dough with plastic to prevent it from drying out.
07. Let rest for approximately 10 minutes.
08. Flatten with a rolling pin.
09. Ferment until ready (approximately 90 minutes).
10. Fry the top side in oil at 180°C for 3 minutes, flip and fry the bottom side for 3 minutes. Flip and fry the top side again for 1 more minute.
11. Place on absorbent paper.
12. Let cool for approximately 30 minutes.
FILLING
01. Mix all the recipe ingredients until a smooth cream is obtained.
02. Set aside.
DECORATION
01. Puncture the side of the donuts with the tip of a knife.
02. Fill the donuts with the reserved cream, using a pastry bag with a smooth tip.
03. Sift Zeelandia Gelato Sugar over the donuts.
04. Sprinkle cocoa powder on the top of the donuts.
05. Decorate the pieces with a dollop of filling.
06. On top of the filling, decorate with lemon zest, orange zest, and orange slices to taste.
Tips
Yield
60 Units of 45 g
Equipment
Mixer , Fryer , Sifter , Pastry Bag , Spoon , Scale , Knife , Bowl , Smooth Tip
Suggested shelf life
24
Nutritional table
| A serving of Porção de 40g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 110 | % VD (*) |
| Carboidratos (g) | 20 | % VD (*) |
| Açúcares totais (g) | 8.3 | % VD (*) |
| Aç adicionados (g) | 7.9 | % VD (*) |
| Proteínas (g) | 1.7 | % VD (*) |
| Gorduras totais (g) | 2.5 | % VD (*) |
| Gorduras saturadas (g) | 1.1 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 84 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Citrus Donuts
Ingredients
How to make it
DOUGH
01. Place all the dough ingredients into the mixer.
02. Mix for 4 minutes on low speed (speed 1).
03. Beat until the veil stage (approximately 2 minutes) on high speed (speed 2) or roll out.
04. Divide into pieces of 25 g each.
05. Round them.
06. Cover the dough with plastic to prevent it from drying out.
07. Let rest for approximately 10 minutes.
08. Flatten with a rolling pin.
09. Ferment until ready (approximately 90 minutes).
10. Fry the top side in oil at 180°C for 3 minutes, flip and fry the bottom side for 3 minutes. Flip and fry the top side again for 1 more minute.
11. Place on absorbent paper.
12. Let cool for approximately 30 minutes.
FILLING
01. Mix all the recipe ingredients until a smooth cream is obtained.
02. Set aside.
DECORATION
01. Puncture the side of the donuts with the tip of a knife.
02. Fill the donuts with the reserved cream, using a pastry bag with a smooth tip.
03. Sift Zeelandia Gelato Sugar over the donuts.
04. Sprinkle cocoa powder on the top of the donuts.
05. Decorate the pieces with a dollop of filling.
06. On top of the filling, decorate with lemon zest, orange zest, and orange slices to taste.
Tips
Yield
60 Units of 45 g
Equipment
Mixer , Fryer , Sifter , Pastry Bag , Spoon , Scale , Knife , Bowl , Smooth Tip
Suggested shelf life
24 hours
Nutritional table
| Porção de 40g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 110 | % VD (*) |
| Carboidratos (g) | 20 | % VD (*) |
| Açúcares totais (g) | 8.3 | % VD (*) |
| Aç adicionados (g) | 7.9 | % VD (*) |
| Proteínas (g) | 1.7 | % VD (*) |
| Gorduras totais (g) | 2.5 | % VD (*) |
| Gorduras saturadas (g) | 1.1 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 84 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.