Chocolate Bombom Donuts
Ingredients
Part Acabamento
Part Preparo
Part Recheio
Process
01. Place the Zeelandia Sonho and the eggs in the mixing bowl.
02. Add part of the cold water (250 ml) and mix on low speed (speed 1) for about 5 minutes.
03. Gradually add the fresh yeast and the remaining cold water (50 ml), mixing on high speed (speed 2) for approximately 3 minutes or until reaching the veil point.
04. Divide into 40 g portions. Round them.
05. Cover with plastic. Let rest for 10 minutes.
06. Press the center of the dough with your finger until it punctures.
07. Shape into a ring.
08. Place on smooth baking sheets previously dusted with flour.
09. Ferment in a fermentation chamber (32°C) for about 1 hour or until ready.
10. Heat the oil to 170°C to fry the pieces.
11. Fry the top side for 3 minutes. Turn over, fry the bottom side for 3 minutes. Fry the top side for another minute and turn the donuts again.
12. Place the donuts on a paper towel.
13. Cool for at least 30 minutes before filling.
01. Place the milk in a saucepan and heat until boiling.
02. Add the Zeelandia Cremulzin and using a whisk, mix until it turns into a cream. Cool.
03. Add the Chocolatier ChocoNut and the chopped bonbon and mix until homogenized.
04. Cut the donuts in half.
05. Using a pastry bag with a smooth nozzle, fill one half of the donuts with the chocolate and bonbon cream.
06. Cover with the other half of the donuts. Set aside.
FINISHING
01. Heat the Chocolatier ChocoNut in a water bath or microwave until the desired consistency is reached.
02. Spread the Chocolatier ChocoNut over the donuts and add the chopped bonbons.
Yield
37 Units of 95 g
Equipment
Mixing Bowl , Stove , Fryer , Piping Bag , Saucepan , Whisk , Scale , Smooth Baking Sheets , Container , Smooth Nozzle , 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) | 159 | % VD (*) |
| Carboidratos (g) | 20 | % VD (*) |
| Açúcares totais (g) | 9.7 | % VD (*) |
| Aç adicionados (g) | 8.8 | % VD (*) |
| Proteínas (g) | 2.5 | % VD (*) |
| Gorduras totais (g) | 7.6 | % VD (*) |
| Gorduras saturadas (g) | 2.8 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.7 | % VD (*) |
| Sódio (mg) | 77 | % 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.
Chocolate Bombom Donuts
Ingredients
How to make it
PREPARATION
01. Place the Zeelandia Sonho and the eggs in the mixing bowl.
02. Add part of the cold water (250 ml) and mix on low speed (speed 1) for about 5 minutes.
03. Gradually add the fresh yeast and the remaining cold water (50 ml), mixing on high speed (speed 2) for approximately 3 minutes or until reaching the veil point.
04. Divide into 40 g portions. Round them.
05. Cover with plastic. Let rest for 10 minutes.
06. Press the center of the dough with your finger until it punctures.
07. Shape into a ring.
08. Place on smooth baking sheets previously dusted with flour.
09. Ferment in a fermentation chamber (32°C) for about 1 hour or until ready.
10. Heat the oil to 170°C to fry the pieces.
11. Fry the top side for 3 minutes. Turn over, fry the bottom side for 3 minutes. Fry the top side for another minute and turn the donuts again.
12. Place the donuts on a paper towel.
13. Cool for at least 30 minutes before filling.
01. Place the milk in a saucepan and heat until boiling.
02. Add the Zeelandia Cremulzin and using a whisk, mix until it turns into a cream. Cool.
03. Add the Chocolatier ChocoNut and the chopped bonbon and mix until homogenized.
04. Cut the donuts in half.
05. Using a pastry bag with a smooth nozzle, fill one half of the donuts with the chocolate and bonbon cream.
06. Cover with the other half of the donuts. Set aside.
FINISHING
01. Heat the Chocolatier ChocoNut in a water bath or microwave until the desired consistency is reached.
02. Spread the Chocolatier ChocoNut over the donuts and add the chopped bonbons.
Tips
Yield
37 Units of 95 g
Equipment
Mixing Bowl , Stove , Fryer , Piping Bag , Saucepan , Whisk , Scale , Smooth Baking Sheets , Container , Smooth Nozzle , Serrated Knife , Paper Towel , Fermentation Chamber
Suggested shelf life
48 hours
Nutritional table
| Porção de 40g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 159 | % VD (*) |
| Carboidratos (g) | 20 | % VD (*) |
| Açúcares totais (g) | 9.7 | % VD (*) |
| Aç adicionados (g) | 8.8 | % VD (*) |
| Proteínas (g) | 2.5 | % VD (*) |
| Gorduras totais (g) | 7.6 | % VD (*) |
| Gorduras saturadas (g) | 2.8 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.7 | % VD (*) |
| Sódio (mg) | 77 | % 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.