Fried Donut
Ingredients
Part Preparo
Process
02. Mix on low speed (speed 1) for approximately 5 minutes.
03. Add part of the water (350 ml) and continue mixing on low speed (speed 1).
04. Add the yeast and mix for another minute on low speed (speed 1).
05. Add the remaining water (100 ml) and mix on high speed (speed 2) for approximately 5 minutes or until reaching the veil stage.
06. Divide the dough into 25 g portions and round them into balls.
07. Let rest for approximately 10 minutes and cover with plastic.
08. Shape into a ring or desired shape.
09. Place on greased baking sheets.
10. Ferment in a fermentation chamber (32°C) for approximately 1 hour or until ready.
11. Fry in oil at 180°C and place on absorbent paper.
12. Let cool.
13. Dust the pieces with granulated sugar.
TIP
- Add cinnamon to taste.
Yield
60 Units of 27 g
Equipment
Mixer , Fryer , Scale , Smooth Baking Sheets , Container , Fermentation Chamber , Absorbent Paper
Suggested shelf life
48
Nutritional table
| A serving of Porção de 80g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 237 | % VD (*) |
| Carboidratos (g) | 42 | % VD (*) |
| Açúcares totais (g) | 3.2 | % VD (*) |
| Aç adicionados (g) | 2.3 | % VD (*) |
| Proteínas (g) | 4.5 | % VD (*) |
| Gorduras totais (g) | 5.8 | % VD (*) |
| Gorduras saturadas (g) | 2.9 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.0 | % VD (*) |
| Sódio (mg) | 304 | % 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.
Fried Donut
Ingredients
Part Preparo
How to make it
01. Place Zeelandia Versamix, granulated sugar, and margarine in the mixer.
02. Mix on low speed (speed 1) for approximately 5 minutes.
03. Add part of the water (350 ml) and continue mixing on low speed (speed 1).
04. Add the yeast and mix for another minute on low speed (speed 1).
05. Add the remaining water (100 ml) and mix on high speed (speed 2) for approximately 5 minutes or until reaching the veil stage.
06. Divide the dough into 25 g portions and round them into balls.
07. Let rest for approximately 10 minutes and cover with plastic.
08. Shape into a ring or desired shape.
09. Place on greased baking sheets.
10. Ferment in a fermentation chamber (32°C) for approximately 1 hour or until ready.
11. Fry in oil at 180°C and place on absorbent paper.
12. Let cool.
13. Dust the pieces with granulated sugar.
TIP
- Add cinnamon to taste.
Tips
Yield
60 Units of 27 g
Equipment
Mixer , Fryer , Scale , Smooth Baking Sheets , Container , Fermentation Chamber , Absorbent Paper
Suggested shelf life
48 hours
Nutritional table
| Porção de 80g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 237 | % VD (*) |
| Carboidratos (g) | 42 | % VD (*) |
| Açúcares totais (g) | 3.2 | % VD (*) |
| Aç adicionados (g) | 2.3 | % VD (*) |
| Proteínas (g) | 4.5 | % VD (*) |
| Gorduras totais (g) | 5.8 | % VD (*) |
| Gorduras saturadas (g) | 2.9 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.0 | % VD (*) |
| Sódio (mg) | 304 | % 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.