Custard Doughnut- Selling Point

Suitable for vegetarians
Type of dish: Bread and pastries
Temperature: Cold
Additional culinary preparation: Sweet
Conservation technique: Refrigeration
Seasonal period: All year
Allergens:
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Strong flour 0.1 kg
Water 0.06 l
Yeast 12.5 g
Goxo flour (W 170 - 200) 0.15 kg
Water 0.038 l
Sugar 0.025 kg
Butter 0.025 kg
Powdered milk 25.0 g
Eggs 0.75 ud
Table salt 3.75 g
Flour enhancer 2.5 g
Sunflower oil 0.5 l
Icing sugar 0.013 kg
yolk pastry cream 0.125 kg
Egg yolk 0.5 ud
Eggs 0.125 ud
Sugar 0.022 kg
Creamed corn 0.01 kg
Sterilised milk 0.125 l
Cinnamon stick 0.063 ud
Lemon 0.025 kg
Elaboration
  • Knead the sponge (flour, yeast, and water) for 6 minutes and let it ferment until it doubles in volume.
  • Place all the ingredients in the mixer except for the sponge and the butter, and knead for 7 minutes.
  • Add the butter and continue kneading for another 3 minutes.
  • Incorporate the sponge and knead for an additional 6 minutes.
  • Roll out the dough with a rolling pin to a thickness of about 11 mm.
  • Let the dough rest for 5 minutes to relax before cutting the doughnuts.
  • Cut the dough, proof, and fry.
  • Fill the doughnuts with custard and dust with icing sugar.
Nutritional information (1 portion)
Energy
1253.28
kcal
Carbohydrates
57.36
g
Proteins
9.7
g
Lipids
108.88
g
Sugars 15.03 g
Salt (Sodium) 360.03 mg
Folic acid 61.16 ug
Vitamin C 2.33 g
Vitamin A 100.84 ug
Zinc 0.92 mg
Iron 1.21 mg
Calcium 97.75 mg
Cholesterol 85.63 mg
Polyunsaturated fatty acids 60.73 g
Monounsaturated fatty acids 29.37 g
Saturates 17.05 g
Fiber 2.48 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.