Tropical 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 25 g pieces each.
05. Cover the dough with plastic to prevent it from drying out.
06. Let rest for approximately 10 minutes.
07. Shape into balls.
08. Allow to ferment until ready (approximately 90 minutes).
09. Fry in oil at 180°C.
10. Fry the top side for 3 minutes; turn over, fry the bottom side for 3 minutes; fry the top side for an additional 1 minute.
11. Place on absorbent paper.
12. Allow to cool for approximately 30 minutes.
01. Chop the strawberry and peach into small pieces.
02. Mix with the crème légere and set aside.
DECORATION
01. Cut the doughnut in half and dust the cut side with Zeelandia Icing Sugar F using a sieve.
02. Fill the doughnuts with the reserved cream, using a pastry bag and plain tip.
03. Decorate with strawberries or peaches coated in ready-made jelly.
Tips
- Fruits can be substituted as desired.
- Kiwi is not recommended as it makes the cream bitter.
Yield
60 Units of 59 g
Equipment
Mixer , Fryer , Sieve , Pastry Bag , Spoon , Knife , Bowl , Plain Tip
Suggested shelf life
24
Nutritional table
| A serving of Porção de 40g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 99 | % VD (*) |
| Carboidratos (g) | 17 | % VD (*) |
| Açúcares totais (g) | 4.4 | % VD (*) |
| Aç adicionados (g) | 4.2 | % VD (*) |
| Proteínas (g) | 1.6 | % VD (*) |
| Gorduras totais (g) | 2.7 | % VD (*) |
| Gorduras saturadas (g) | 1.7 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 85 | % 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.
Tropical 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 25 g pieces each.
05. Cover the dough with plastic to prevent it from drying out.
06. Let rest for approximately 10 minutes.
07. Shape into balls.
08. Allow to ferment until ready (approximately 90 minutes).
09. Fry in oil at 180°C.
10. Fry the top side for 3 minutes; turn over, fry the bottom side for 3 minutes; fry the top side for an additional 1 minute.
11. Place on absorbent paper.
12. Allow to cool for approximately 30 minutes.
01. Chop the strawberry and peach into small pieces.
02. Mix with the crème légere and set aside.
DECORATION
01. Cut the doughnut in half and dust the cut side with Zeelandia Icing Sugar F using a sieve.
02. Fill the doughnuts with the reserved cream, using a pastry bag and plain tip.
03. Decorate with strawberries or peaches coated in ready-made jelly.
Tips
- Fruits can be substituted as desired.
- Kiwi is not recommended as it makes the cream bitter.
Yield
60 Units of 59 g
Equipment
Mixer , Fryer , Sieve , Pastry Bag , Spoon , Knife , Bowl , Plain Tip
Suggested shelf life
24 hours
Nutritional table
| Porção de 40g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 99 | % VD (*) |
| Carboidratos (g) | 17 | % VD (*) |
| Açúcares totais (g) | 4.4 | % VD (*) |
| Aç adicionados (g) | 4.2 | % VD (*) |
| Proteínas (g) | 1.6 | % VD (*) |
| Gorduras totais (g) | 2.7 | % VD (*) |
| Gorduras saturadas (g) | 1.7 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 85 | % 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.