Caribbean Dream
Ingredients
Part Decoração
Part Massa
Part Recheio
Process
01. Place all the dough ingredients in the mixer.
02. Mix for 4 minutes on low speed (speed 1).
03. Beat until the veil stage (approximately 2 minutes) on high speed (speed 2) or roll out.
04. Divide into parts of 50 g each.
05. Cover the dough with plastic to prevent drying out.
06. Let rest for approximately 10 minutes.
07. Shape into balls.
08. Ferment until ready (approximately 90 minutes).
09. Fry in oil at 180°C.
10. Fry the top side for 4 minutes; flip, fry the bottom side for 2 minutes; fry the top side for another 1 minute.
11. Place on absorbent paper.
12. Allow to cool for approximately 30 minutes.
FILLING
01. Cut the pineapple into small cubes and squeeze to remove excess syrup.
02. Mix the shredded coconut with the rum.
03. Add the pastry cream, the chopped pineapple, and set aside.
DECORATION
01. Make a diagonal cut on the top of the doughnut until reaching the middle.
02. On the wider side of the cut, spread ready-made jelly and sprinkle it with shredded coconut.
03. On the narrower side, sprinkle Zeelandia Icing Sugar.
04. Fill the doughnuts with the reserved cream using a piping bag with a smooth tip.
05. Decorate each doughnut with a cherry.
Tips
Yield
30 Units of 130 g
Equipment
Mixer , Stove , Fryer , Sieve , Piping Bag , Spoon , Pot , Scale , Knife , Smooth Tip
Suggested shelf life
48
Nutritional table
| A serving of Porção de 40g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 99 | % VD (*) |
| Carboidratos (g) | 15 | % VD (*) |
| Açúcares totais (g) | 5.5 | % VD (*) |
| Aç adicionados (g) | 4.6 | % VD (*) |
| Proteínas (g) | 1.7 | % VD (*) |
| Gorduras totais (g) | 3.3 | % VD (*) |
| Gorduras saturadas (g) | 2.4 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.6 | % VD (*) |
| Sódio (mg) | 69 | % 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.
Caribbean Dream
Ingredients
Part Recheio
How to make it
DOUGH
01. Place all the dough ingredients in the mixer.
02. Mix for 4 minutes on low speed (speed 1).
03. Beat until the veil stage (approximately 2 minutes) on high speed (speed 2) or roll out.
04. Divide into parts of 50 g each.
05. Cover the dough with plastic to prevent drying out.
06. Let rest for approximately 10 minutes.
07. Shape into balls.
08. Ferment until ready (approximately 90 minutes).
09. Fry in oil at 180°C.
10. Fry the top side for 4 minutes; flip, fry the bottom side for 2 minutes; fry the top side for another 1 minute.
11. Place on absorbent paper.
12. Allow to cool for approximately 30 minutes.
FILLING
01. Cut the pineapple into small cubes and squeeze to remove excess syrup.
02. Mix the shredded coconut with the rum.
03. Add the pastry cream, the chopped pineapple, and set aside.
DECORATION
01. Make a diagonal cut on the top of the doughnut until reaching the middle.
02. On the wider side of the cut, spread ready-made jelly and sprinkle it with shredded coconut.
03. On the narrower side, sprinkle Zeelandia Icing Sugar.
04. Fill the doughnuts with the reserved cream using a piping bag with a smooth tip.
05. Decorate each doughnut with a cherry.
Tips
Yield
30 Units of 130 g
Equipment
Mixer , Stove , Fryer , Sieve , Piping Bag , Spoon , Pot , Scale , Knife , Smooth Tip
Suggested shelf life
48 hours
Nutritional table
| Porção de 40g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 99 | % VD (*) |
| Carboidratos (g) | 15 | % VD (*) |
| Açúcares totais (g) | 5.5 | % VD (*) |
| Aç adicionados (g) | 4.6 | % VD (*) |
| Proteínas (g) | 1.7 | % VD (*) |
| Gorduras totais (g) | 3.3 | % VD (*) |
| Gorduras saturadas (g) | 2.4 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.6 | % VD (*) |
| Sódio (mg) | 69 | % 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.