Red Fruit Ring
Ingredients
Part Preparo
Part Acabamento
Process
01. Place Zito, wheat flour, and salt in the mixer.
02. Gradually add water and mix at low speed (speed 1) for approximately 3 minutes.
03. Add fresh yeast and mix at high speed (speed 2) for approximately 3 minutes or until reaching the veil stage.
04. Divide the dough into pieces of 350 g. Shape into balls.
05. Cover with plastic. Let rest for 15 minutes.
06. Roll each piece into a rectangular shape (30 x 20 cm).
07. Using a spatula, spread Zeelandia Red Fruit Filling (100 g) over the entire dough.
08. Roll the dough into a log shape.
09. Cut in half lengthwise, braid the pieces, and shape into a donut.
10. Place on pre-greased flat baking sheets.
11. Ferment in a fermentation chamber (32°C) for approximately 2 hours or until ready.
12. Brush the surface with beaten whole eggs halfway through the fermentation time.
13. Bake at 190ºC for approximately 25 minutes in a deck oven.
TIP
*Alternative baking:
- Turbo Oven: 150ºC for approximately 20 minutes.
FINISHING
01. Sift powdered sugar over the pieces.
Yield
10 Units of 410 g
Equipment
Mixer , Oven , Sifter , Spatula , Scale , Flat Baking Sheets , Knife , Brush , Fermentation Chamber
Suggested shelf life
96
Nutritional table
| A serving of Porção de 40g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 114 | % VD (*) |
| Carboidratos (g) | 24 | % VD (*) |
| Açúcares totais (g) | 6.8 | % VD (*) |
| Aç adicionados (g) | 6.6 | % VD (*) |
| Proteínas (g) | 2.4 | % VD (*) |
| Gorduras totais (g) | 0.9 | % VD (*) |
| Gorduras saturadas (g) | 0.3 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.7 | % VD (*) |
| Sódio (mg) | 154 | % 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.
Red Fruit Ring
Ingredients
Part Acabamento
How to make it
PREPARATION
01. Place Zito, wheat flour, and salt in the mixer.
02. Gradually add water and mix at low speed (speed 1) for approximately 3 minutes.
03. Add fresh yeast and mix at high speed (speed 2) for approximately 3 minutes or until reaching the veil stage.
04. Divide the dough into pieces of 350 g. Shape into balls.
05. Cover with plastic. Let rest for 15 minutes.
06. Roll each piece into a rectangular shape (30 x 20 cm).
07. Using a spatula, spread Zeelandia Red Fruit Filling (100 g) over the entire dough.
08. Roll the dough into a log shape.
09. Cut in half lengthwise, braid the pieces, and shape into a donut.
10. Place on pre-greased flat baking sheets.
11. Ferment in a fermentation chamber (32°C) for approximately 2 hours or until ready.
12. Brush the surface with beaten whole eggs halfway through the fermentation time.
13. Bake at 190ºC for approximately 25 minutes in a deck oven.
TIP
*Alternative baking:
- Turbo Oven: 150ºC for approximately 20 minutes.
FINISHING
01. Sift powdered sugar over the pieces.
Tips
Yield
10 Units of 410 g
Equipment
Mixer , Oven , Sifter , Spatula , Scale , Flat Baking Sheets , Knife , Brush , Fermentation Chamber
Suggested shelf life
96 hours
Nutritional table
| Porção de 40g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 114 | % VD (*) |
| Carboidratos (g) | 24 | % VD (*) |
| Açúcares totais (g) | 6.8 | % VD (*) |
| Aç adicionados (g) | 6.6 | % VD (*) |
| Proteínas (g) | 2.4 | % VD (*) |
| Gorduras totais (g) | 0.9 | % VD (*) |
| Gorduras saturadas (g) | 0.3 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.7 | % VD (*) |
| Sódio (mg) | 154 | % 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.