Mini donuts with raspberry glaze
Source: https://www.meranermuehle.it/rcp_recipe/mini-donuts-with-raspberry-glaze
Total time
2 Hours
30 Minutes
Baking/cooking time
2 Minutes
Rest time
2 Hours
Difficulty
normal
Ingredients
For 20 mini donuts
| For the dough | ||
| 10 | g | ADAM - lievito madre natural yeast with dry yeast |
| 50 | ml | Water |
| 50 | ml | Milk |
| 1 | Egg | |
| 250 | g | Wheat flour no. 6 type 0 bio |
| 40 | g | Sugar |
| 1 | package | Vanilla sugar |
| 1 | pinch | Salt |
| 500 | ml | Oil for frying (optional) |
| For the glaze | ||
| 50 | ml | Cream |
| 50 | g | Raspberries |
| 50 | g | White chocolate |
Preparation
- Knead all the dough ingredients until obtaining a homogeneous mixture. Form a ball and let it rest covered at room temperature for about 2 hours.
- Divide the dough and form small balls. Make a hole in the center of each dough ball (for instance, with a small cookie cutter) or poke a hole in the center with your fingers and evenly stretch the shape.
- Cook the donuts in the donut machine for about 2-3 minutes per side or fry them in hot fat on both sides until golden brown. Tip: The oil is hot enough when bubbles form around a wooden spoon inserted in it.
- Drain on kitchen paper and let cool. Meanwhile, prepare the glaze.
- For the glaze, bring the cream and raspberries to a boil and briefly simmer until the raspberries are soft. Coarsely chop the chocolate, strain the raspberry cream through a sieve. Melt the white chocolate in the hot raspberry cream.
- Dip one side of the donuts into the glaze and let it drip. Depending on the opacity, dip a second time after about 15 minutes.
In collaboration with @annalenashearthbeat
CATEGORY
