INGREDIENTS
- Rinde 20 u
- For the donut dough:
- -Harina 0000 500 gr.
- -Sugar 230 gr.
- -Sal 5 gr.
- -Recent yeast 20 gr.
- -Eggs 2.
- -Vanilla essence 1 cdita.
- -Milk 120 cc.
- -Butter 40 gr.
- For the peanut butter:
- -Leche 500cc.
- -Sugar 150gr.
- -Yolks 5 items.
- -Harina 0000 70gr.
- -Corn starch 40gr.
- -Peanut paste 200gr.
- For termination:
- -Fondant 250gr.
- -Conventional milk sweet 200gr.
- .
1.For the donut dough, place the flour in a bowl with the sugar and kind a crown. Sprinkle salt on the facet.
Within the heart place the eggs, the hardly heat milk and the vanilla essence. Shell out the yeast and knead till it kinds a dough.
2.Add the smooth butter. Proceed kneading till all of the fats is integrated, reaching a easy dough.
Let it relaxation, coated with plastic wrap, for 20 minutes.
3.Stretch with a keep on with half a centimeter and fold on itself, stretch once more till you get the identical thickness once more. Ensure it doesn’t keep on with the counter and canopy effectively.
Let it relaxation once more for 10′.
4.With a quantity 7 pasta cutter minimize
circles and make one other minimize within the heart with a quantity 3. Let it rise for 15′.
5.Fry in scorching oil over low warmth and depart them till they’re golden brown.
Take away them from the oil with a slotted spoon and place them on absorbent paper.
6.For the cream, place the milk with half the sugar in a saucepan and warmth till it boils.
7.Combine the remainder of the sugar with the flour and starch in a bowl. Add the yolks and blend vigorously with a wire whisk.
Progressively pour the new milk over the yolk combination, mixing always.
8.Return with all of the preparation to average cooking, managing to boil for two to three’.
9.Cowl with plastic wrap in touch and reserve within the fridge for 1 hour.
10.As soon as the cream is chilly, place it in a bowl and blend it gently till the bond is damaged and a easy texture is achieved. Place it in a pastry bag with a filling nozzle or a easy quantity 5 nozzle.
Make 5 holes on the base of every
donut and fill with peanut butter. Reserve in fridge.
11.For the fondant, place the roughly chopped fondat and the dulce de leche in a container and heat in a microwave or double boiler with out letting it get too scorching. It ought to be shiny.
12.Place every donut on a rack and glaze every one with a spoon with the nice and cozy, fluid fondant overlaying its complete floor. It may be sprinkled instantly with small items of chocolate, chips or micro cookies dipped in chocolate.
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Secret: if you wish to make the dulce de leche cream, you simply need to skip the chocolate and as soon as the cream is chilly, combine it with 200 gr of pastry dulce de leche.
