Srednje tezine
Makes : 10 Yield
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Timeless Classics
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Quick & easy (production)
A stylish old-fashioned donut that is full of crunchy goodness and chocolate indulgence and elegantly topped with the Mona Lisa curls.A stylish old-fashioned donut that is full of crunchy goodness and chocolate indulgence and elegantly topped with the Mona Lisa curls.A stylish old-fashioned donut that is full of crunchy goodness and chocolate indulgence and elegantly topped with the Mo...
- rok trajanja:
- 24 hours recommended, but up to 3 days
- Conservation:
- Room temperature
Containing: 2 Components
Cocoa Old Fashioned Donuts
Sastojci: Cocoa Old Fashioned Donuts
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1.8 ozEgg yolk
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1.8 ozWhole egg
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0.4 ozNielsen Massey Vanilla Extract
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1.4 ozDOP Isigny Butter
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7.9 ozsugar
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12.5 ozsour cream
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0.4 ozsalt
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0.6 ozbaking powder
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0.1 ozbaking soda
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1.2 lbAll Purpose Flour
Priprema: Cocoa Old Fashioned Donuts
- Soften the butter with the paddle
- Add sugar and mix to combine - do not cream
- Slowly incorporate yolks, eggs, and vanilla. Mix until homogeneous
- Add sour cream all at once and mix to combine
- Add sifted dry ingredients and mix just until no dry spots remain. Finish mixing by hand if necessary
- Wrap tightly in plastic and refrigerate minimum 8 hours but preferably overnight
- Roll dough to 12mm and portion using the desired rings of your choosing.
- Heat neutral oil to 350 F/176C
- Fry rings 90 seconds per side, then remove to a wire rack to cool completely
Tools
- Saucepan
- Sheet Tray
- Paddle attachment*
- Plastic wrap
- Stand Mixer
- Rubber Spatula
- Probe Thermometer
- Wire Rack
Cocoa Glaze
Sastojci: Cocoa Glaze
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6.3 ozConfectioners sugar
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0.1 ozsalt
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0.1 ozNielsen Massey Vanilla Extract
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2.6 ozWhole milk
Priprema: Cocoa Glaze
- Combine wet ingredients in the bottom of a medium size bowl
- Sift sugar and cocoa powder over and mix to combine
- Blend with a hand blender to remove any lumps
- Dip donuts into glaze and allow excess to drip off over a wire rack
- Decorate with Mona Lisa Dark Curl Shavings
Tools
- Bowl (s)
- Tamis
- Rubber Spatula
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