Peanut Pudding Donuts
Ingredients
Part Decoração
Part Massa
Process
01. Place all the dough ingredients in the mixer.
02. Mix for 4 minutes on low speed (speed 1).
03. Beat until reaching the veil stage (approximately 2 minutes) on high speed (speed 2) or roll out.
04. Divide into portions of 25 g each.
05. Cover the dough with plastic to prevent it from drying out.
06. Let it rest for approximately 10 minutes.
07. Round the dough.
08. Ferment until ready (approximately 90 minutes).
09. Fry in oil at 180°C.
10. Fry the top side for 3 minutes; flip, fry the bottom side for 3 minutes; fry the top side for another minute.
11. Place on absorbent paper.
12. Allow to cool for approximately 30 minutes.
DECORATION
01. Crumble the paçoca and mix it with the Sweetened Condensed Milk Filling and the salt. Reserve this cream.
02. Pierce the side of the donuts with the tip of a knife and fill them with the reserved cream using a piping bag and a plain tip.
03. Sift the Zeelandia Icing Sugar and then coat the donuts with it.
04. Decorate the pieces with a small dollop of filling over the puncture from the filling application.
Tips
Yield
60 Units of 66 g
Equipment
Mixer , Fryer , Sieve , Piping Bag , Spoon , Scale , Knife , Plain Tip
Suggested shelf life
48
Nutritional table
| A serving of Porção de 40g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 134 | % VD (*) |
| Carboidratos (g) | 21 | % VD (*) |
| Açúcares totais (g) | 9.1 | % VD (*) |
| Aç adicionados (g) | 8.8 | % VD (*) |
| Proteínas (g) | 2.6 | % VD (*) |
| Gorduras totais (g) | 4.2 | % VD (*) |
| Gorduras saturadas (g) | 1.3 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 100 | % 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.
Peanut Pudding Donuts
Ingredients
How to make it
DOUGH
01. Place all the dough ingredients in the mixer.
02. Mix for 4 minutes on low speed (speed 1).
03. Beat until reaching the veil stage (approximately 2 minutes) on high speed (speed 2) or roll out.
04. Divide into portions of 25 g each.
05. Cover the dough with plastic to prevent it from drying out.
06. Let it rest for approximately 10 minutes.
07. Round the dough.
08. Ferment until ready (approximately 90 minutes).
09. Fry in oil at 180°C.
10. Fry the top side for 3 minutes; flip, fry the bottom side for 3 minutes; fry the top side for another minute.
11. Place on absorbent paper.
12. Allow to cool for approximately 30 minutes.
DECORATION
01. Crumble the paçoca and mix it with the Sweetened Condensed Milk Filling and the salt. Reserve this cream.
02. Pierce the side of the donuts with the tip of a knife and fill them with the reserved cream using a piping bag and a plain tip.
03. Sift the Zeelandia Icing Sugar and then coat the donuts with it.
04. Decorate the pieces with a small dollop of filling over the puncture from the filling application.
Tips
Yield
60 Units of 66 g
Equipment
Mixer , Fryer , Sieve , Piping Bag , Spoon , Scale , Knife , Plain Tip
Suggested shelf life
48 hours
Nutritional table
| Porção de 40g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 134 | % VD (*) |
| Carboidratos (g) | 21 | % VD (*) |
| Açúcares totais (g) | 9.1 | % VD (*) |
| Aç adicionados (g) | 8.8 | % VD (*) |
| Proteínas (g) | 2.6 | % VD (*) |
| Gorduras totais (g) | 4.2 | % VD (*) |
| Gorduras saturadas (g) | 1.3 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 100 | % 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.