Donuts Two Loves
Ingredients
Part Acabamento
Part Preparo
Part Recheio
Process
01. Place the Zeelandia Sonho, powdered milk, unsalted butter, and eggs in the mixing bowl.
02. Add part of the cold water (200 ml) and mix on low speed (speed 1) for approximately 5 minutes.
03. Gradually add the fresh yeast and the remaining cold water (80 ml) and mix on high speed (speed 2) for approximately 3 minutes or until the veil stage is reached.
04. Divide into 25 g portions. Shape into balls.
05. Cover with plastic wrap. Let rest for 10 minutes.
06. Press the center of the dough with your finger until it pierces.
07. Shape into a ring.
08. Place on smooth baking sheets previously dusted with flour.
09. Ferment in the fermentation chamber (32°C) for approximately 1:20 hour or until the desired point is reached.
10. Heat oil to 170°C for frying the pieces.
11. Fry the top for 3 minutes. Flip, fry the bottom for 3 minutes. Fry the top for another 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 milk and powdered milk in a saucepan and heat until boiling.
02. Add the Zeelandia Cremulzin and with the help of a whisk, mix until a cream is obtained. Set aside. Cool.
03. Cut the donuts in half.
04. With the aid of a pastry bag with a plain tip, fill one half of the donut with the pastry cream.
05. Cover with the other half of the donut. Set aside.
01. Place a chocolate bonbon in the center of each reserved donut.
02. Place the Zeelandia Açúcar Gelado and powdered milk in a container and mix until well combined.
03. Sift over the donuts.
Yield
59 Units of 80 g
Equipment
Mixing Bowl , Stove , Fryer , Sieve , Pastry Bag , Saucepan , Whisk , Scale , Smooth Baking Sheets , Container , Plain 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) | 16 | % VD (*) |
| Açúcares totais (g) | 4.8 | % VD (*) |
| Aç adicionados (g) | 4.7 | % VD (*) |
| Proteínas (g) | 2.2 | % VD (*) |
| Gorduras totais (g) | 4.6 | % VD (*) |
| Gorduras saturadas (g) | 2.3 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 68 | % 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 Two Loves
Ingredients
How to make it
PREPARATION
01. Place the Zeelandia Sonho, powdered milk, unsalted butter, and eggs in the mixing bowl.
02. Add part of the cold water (200 ml) and mix on low speed (speed 1) for approximately 5 minutes.
03. Gradually add the fresh yeast and the remaining cold water (80 ml) and mix on high speed (speed 2) for approximately 3 minutes or until the veil stage is reached.
04. Divide into 25 g portions. Shape into balls.
05. Cover with plastic wrap. Let rest for 10 minutes.
06. Press the center of the dough with your finger until it pierces.
07. Shape into a ring.
08. Place on smooth baking sheets previously dusted with flour.
09. Ferment in the fermentation chamber (32°C) for approximately 1:20 hour or until the desired point is reached.
10. Heat oil to 170°C for frying the pieces.
11. Fry the top for 3 minutes. Flip, fry the bottom for 3 minutes. Fry the top for another 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 milk and powdered milk in a saucepan and heat until boiling.
02. Add the Zeelandia Cremulzin and with the help of a whisk, mix until a cream is obtained. Set aside. Cool.
03. Cut the donuts in half.
04. With the aid of a pastry bag with a plain tip, fill one half of the donut with the pastry cream.
05. Cover with the other half of the donut. Set aside.
01. Place a chocolate bonbon in the center of each reserved donut.
02. Place the Zeelandia Açúcar Gelado and powdered milk in a container and mix until well combined.
03. Sift over the donuts.
Tips
Yield
59 Units of 80 g
Equipment
Mixing Bowl , Stove , Fryer , Sieve , Pastry Bag , Saucepan , Whisk , Scale , Smooth Baking Sheets , Container , Plain 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) | 16 | % VD (*) |
| Açúcares totais (g) | 4.8 | % VD (*) |
| Aç adicionados (g) | 4.7 | % VD (*) |
| Proteínas (g) | 2.2 | % VD (*) |
| Gorduras totais (g) | 4.6 | % VD (*) |
| Gorduras saturadas (g) | 2.3 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 68 | % 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.