Donuts Café With Milk
Ingredients
Part Acabamento
Part Creme de Café
Part Creme Quatro Leites
Part Preparo
Process
01. Place the Zeelandia Sonho and the eggs in the mixer.
02. Add part of the cold water (250 ml) and mix at low speed (speed 1) for approximately 5 minutes.
03. Add the fresh yeast and the remaining cold water (50 ml) gradually and mix at high speed (speed 2) for approximately 3 minutes or until reaching the veil point.
04. Divide into 40 g portions. Form into balls.
05. Cover with plastic. Rest for 10 minutes.
06. Shape into a ring and flatten.
07. Place on previously floured smooth baking sheets.
08. Ferment in a fermentation chamber (32°C) for approximately 1 hour or until ready.
09. Heat the oil to 170°C to fry the pieces.
10. Fry the top side for 3 minutes. Turn, fry the bottom side for 3 minutes. Fry the top side for an additional 1 minute and flip the donuts again.
11. Place the donuts on a paper towel.
12. Cool for at least 30 minutes before filling. Set aside.
FOUR MILK CREAM. Place the milk, powdered milk, condensed milk, and cream in a saucepan and heat until boiling.
02. Add the Cremulzin and, using a whisk, mix until it becomes a cream.
03. Cool. Set aside.
COFFEE CREAM
01. Place the milk, instant coffee, and cream in a saucepan and heat until boiling.
02. Add the Zeelandia Cremulzin and, using a whisk, mix until it becomes a cream.
03. Cool. Set aside.
FINISHING
01. Cut the donuts in half.
02. Using a pastry bag with a fluted tip, fill one half of the donuts with the reserved four milk cream and coffee cream.
03. Cover with the other half of the donuts.
04. Place the Zeelandia Fondant and the milk in a saucepan.
05. Heat in a water bath (96°C) for approximately 2 minutes and mix until completely dissolved.
06. Using a brush, apply over the reserved donuts.
07. Using a pastry bag, drizzle the surface of the donuts with Chocolatier ChocoNut.
Tips
Yield
37 Units of 95 g
Equipment
Mixer , Stove , Fryer , Pastry Bag , Spoon , Saucepan , Whisk , Scale , Smooth Baking Sheets , Container , Microwave , Fluted Tip , Serrated Knife , Fermentation Chamber
Suggested shelf life
48
Nutritional table
| A serving of Porção de 40g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 113 | % VD (*) |
| Carboidratos (g) | 21 | % VD (*) |
| Açúcares totais (g) | 11 | % VD (*) |
| Aç adicionados (g) | 11 | % VD (*) |
| Proteínas (g) | 1.8 | % VD (*) |
| Gorduras totais (g) | 2.6 | % VD (*) |
| Gorduras saturadas (g) | 1.2 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % 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.
Donuts Café With Milk
Ingredients
Part Creme Quatro Leites
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 at low speed (speed 1) for approximately 5 minutes.
03. Add the fresh yeast and the remaining cold water (50 ml) gradually and mix at high speed (speed 2) for approximately 3 minutes or until reaching the veil point.
04. Divide into 40 g portions. Form into balls.
05. Cover with plastic. Rest for 10 minutes.
06. Shape into a ring and flatten.
07. Place on previously floured smooth baking sheets.
08. Ferment in a fermentation chamber (32°C) for approximately 1 hour or until ready.
09. Heat the oil to 170°C to fry the pieces.
10. Fry the top side for 3 minutes. Turn, fry the bottom side for 3 minutes. Fry the top side for an additional 1 minute and flip the donuts again.
11. Place the donuts on a paper towel.
12. Cool for at least 30 minutes before filling. Set aside.
FOUR MILK CREAM. Place the milk, powdered milk, condensed milk, and cream in a saucepan and heat until boiling.
02. Add the Cremulzin and, using a whisk, mix until it becomes a cream.
03. Cool. Set aside.
COFFEE CREAM
01. Place the milk, instant coffee, and cream in a saucepan and heat until boiling.
02. Add the Zeelandia Cremulzin and, using a whisk, mix until it becomes a cream.
03. Cool. Set aside.
FINISHING
01. Cut the donuts in half.
02. Using a pastry bag with a fluted tip, fill one half of the donuts with the reserved four milk cream and coffee cream.
03. Cover with the other half of the donuts.
04. Place the Zeelandia Fondant and the milk in a saucepan.
05. Heat in a water bath (96°C) for approximately 2 minutes and mix until completely dissolved.
06. Using a brush, apply over the reserved donuts.
07. Using a pastry bag, drizzle the surface of the donuts with Chocolatier ChocoNut.
Tips
Yield
37 Units of 95 g
Equipment
Mixer , Stove , Fryer , Pastry Bag , Spoon , Saucepan , Whisk , Scale , Smooth Baking Sheets , Container , Microwave , Fluted Tip , Serrated Knife , Fermentation Chamber
Suggested shelf life
48 hours
Nutritional table
| Porção de 40g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 113 | % VD (*) |
| Carboidratos (g) | 21 | % VD (*) |
| Açúcares totais (g) | 11 | % VD (*) |
| Aç adicionados (g) | 11 | % VD (*) |
| Proteínas (g) | 1.8 | % VD (*) |
| Gorduras totais (g) | 2.6 | % VD (*) |
| Gorduras saturadas (g) | 1.2 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % 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.