Panettone Donut
Ingredients
Part Acabamento
Part Preparo
Process
01. Place Zeelandia Panettone and wheat flour in the mixer and blend until homogeneous.
02. Add part of the cold water (600 ml) and mix on low speed (speed 1) for approximately 5 minutes.
03. Gradually add the fresh yeast and the remaining cold water (340 ml), mixing on low speed (speed 1) for approximately 15 minutes or until reaching the gluten window stage.
04. Divide into 50 g pieces. Round them into balls.
05. Cover with plastic wrap. Let rest for 15 minutes.
06. Shape into a donut form.
07. Place on previously greased smooth baking sheets.
08. Ferment in a fermentation chamber (32ºC) for approximately 2 hours or until ready.
09. Bake at 190ºC for approximately 15 minutes in a deck oven.
TIP
- Alternative baking:
* Turbo oven: 150º C for approximately 12 minutes.
FINISHING
01. Place Zeelandia Fondant and lemon juice in a saucepan.
02. Heat in a water bath (96°C) for approximately 2 minutes, and mix until completely dissolved.
03. Apply while still warm by dipping or brushing on the surface of the donuts and sprinkle with candied fruits.
Yield
70 Units of 85 g
Equipment
Mixer , Oven , Stove , Spoon , Saucepan , Scale , Smooth Baking Sheets , Brush , Container , Fermentation Chamber
Suggested shelf life
240
Nutritional table
| A serving of Porção de 40g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 136 | % VD (*) |
| Carboidratos (g) | 28 | % VD (*) |
| Açúcares totais (g) | 12 | % VD (*) |
| Aç adicionados (g) | 12 | % VD (*) |
| Proteínas (g) | 1.8 | % VD (*) |
| Gorduras totais (g) | 2.0 | % VD (*) |
| Gorduras saturadas (g) | 0.9 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 57 | % 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.
Panettone Donut
Ingredients
How to make it
PREPARATION
01. Place Zeelandia Panettone and wheat flour in the mixer and blend until homogeneous.
02. Add part of the cold water (600 ml) and mix on low speed (speed 1) for approximately 5 minutes.
03. Gradually add the fresh yeast and the remaining cold water (340 ml), mixing on low speed (speed 1) for approximately 15 minutes or until reaching the gluten window stage.
04. Divide into 50 g pieces. Round them into balls.
05. Cover with plastic wrap. Let rest for 15 minutes.
06. Shape into a donut form.
07. Place on previously greased smooth baking sheets.
08. Ferment in a fermentation chamber (32ºC) for approximately 2 hours or until ready.
09. Bake at 190ºC for approximately 15 minutes in a deck oven.
TIP
- Alternative baking:
* Turbo oven: 150º C for approximately 12 minutes.
FINISHING
01. Place Zeelandia Fondant and lemon juice in a saucepan.
02. Heat in a water bath (96°C) for approximately 2 minutes, and mix until completely dissolved.
03. Apply while still warm by dipping or brushing on the surface of the donuts and sprinkle with candied fruits.
Tips
Yield
70 Units of 85 g
Equipment
Mixer , Oven , Stove , Spoon , Saucepan , Scale , Smooth Baking Sheets , Brush , Container , Fermentation Chamber
Suggested shelf life
240 hours
Nutritional table
| Porção de 40g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 136 | % VD (*) |
| Carboidratos (g) | 28 | % VD (*) |
| Açúcares totais (g) | 12 | % VD (*) |
| Aç adicionados (g) | 12 | % VD (*) |
| Proteínas (g) | 1.8 | % VD (*) |
| Gorduras totais (g) | 2.0 | % VD (*) |
| Gorduras saturadas (g) | 0.9 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 57 | % 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.