Strawberry Donuts
Ingredients
Part Acabamento
Part Preparo
Part Recheio
Process
01. Place the Zeelandia Sonho and the eggs in the mixer.
02. Add part of the cold water (250 ml) and mix on low speed (speed 1) for approximately 5 minutes.
03. Gradually add the fresh yeast and the remaining cold water (50 ml) and beat on high speed (speed 2) for approximately 3 minutes or until the veil point is reached.
04. Divide into 45 g portions. Shape into balls.
05. Cover with plastic. Let rest for 10 minutes.
06. Press the center of the dough with your finger until pierced.
07. Shape into a ring.
08. Place on smooth baking sheets previously dusted with flour.
09. Ferment in a fermentation chamber (32°C) for approximately 1:20 hour or until ready.
10. Heat oil to 170°C to fry the pieces.
11. Fry one side for 3 minutes. Flip and fry the other side for 3 minutes. Fry the first side for another 1 minute and flip the donuts again.
12. Place the donuts on a paper towel.
13. Cool for at least 30 minutes before filling.
01. Place the Zeelandia Condensed Milk Filling and the Zeelandia Strawberry Filling in a container and mix until homogeneous.
02. Cut the donuts in half.
03. With the assistance of a piping bag with a star tip, fill one half of the donuts.
04. Cover with the other half of the donut. Set aside.
FINISHING
01. Place the Zeelandia Fondant and water in a saucepan.
02. Heat in a double boiler (96°C) for approximately 2 minutes and mix until completely dissolved.
03. Place approximately 500 g of fondant in a container, add red coloring to taste, and mix until homogeneous.
04. Keep warm in a double boiler over low heat.
05. With the aid of a brush, apply the traditional fondant alternating with the red fondant over the reserved donuts.
Yield
33 Units of 130 g
Equipment
Mixer , Stove , Fryer , Piping Bag , Saucepan , Scale , Smooth Baking Sheets , Brush , Container , Star Tip , Serrated Knife , Paper Towel , Fermentation Chamber
Suggested shelf life
48
Nutritional table
| A serving of Porção de 40g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 116 | % VD (*) |
| Carboidratos (g) | 24 | % VD (*) |
| Açúcares totais (g) | 16 | % VD (*) |
| Aç adicionados (g) | 16 | % VD (*) |
| Proteínas (g) | 1.0 | % VD (*) |
| Gorduras totais (g) | 1.7 | % VD (*) |
| Gorduras saturadas (g) | 0.7 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 58 | % 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.
Strawberry Donuts
Ingredients
How to make it
PREPARATION
01. Place the Zeelandia Sonho and the eggs in the mixer.
02. Add part of the cold water (250 ml) and mix on low speed (speed 1) for approximately 5 minutes.
03. Gradually add the fresh yeast and the remaining cold water (50 ml) and beat on high speed (speed 2) for approximately 3 minutes or until the veil point is reached.
04. Divide into 45 g portions. Shape into balls.
05. Cover with plastic. Let rest for 10 minutes.
06. Press the center of the dough with your finger until pierced.
07. Shape into a ring.
08. Place on smooth baking sheets previously dusted with flour.
09. Ferment in a fermentation chamber (32°C) for approximately 1:20 hour or until ready.
10. Heat oil to 170°C to fry the pieces.
11. Fry one side for 3 minutes. Flip and fry the other side for 3 minutes. Fry the first side for another 1 minute and flip the donuts again.
12. Place the donuts on a paper towel.
13. Cool for at least 30 minutes before filling.
01. Place the Zeelandia Condensed Milk Filling and the Zeelandia Strawberry Filling in a container and mix until homogeneous.
02. Cut the donuts in half.
03. With the assistance of a piping bag with a star tip, fill one half of the donuts.
04. Cover with the other half of the donut. Set aside.
FINISHING
01. Place the Zeelandia Fondant and water in a saucepan.
02. Heat in a double boiler (96°C) for approximately 2 minutes and mix until completely dissolved.
03. Place approximately 500 g of fondant in a container, add red coloring to taste, and mix until homogeneous.
04. Keep warm in a double boiler over low heat.
05. With the aid of a brush, apply the traditional fondant alternating with the red fondant over the reserved donuts.
Tips
Yield
33 Units of 130 g
Equipment
Mixer , Stove , Fryer , Piping Bag , Saucepan , Scale , Smooth Baking Sheets , Brush , Container , Star Tip , Serrated Knife , Paper Towel , Fermentation Chamber
Suggested shelf life
48 hours
Nutritional table
| Porção de 40g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 116 | % VD (*) |
| Carboidratos (g) | 24 | % VD (*) |
| Açúcares totais (g) | 16 | % VD (*) |
| Aç adicionados (g) | 16 | % VD (*) |
| Proteínas (g) | 1.0 | % VD (*) |
| Gorduras totais (g) | 1.7 | % VD (*) |
| Gorduras saturadas (g) | 0.7 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 58 | % 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.