Learn from us: Recipes Strawberry Donuts

Donuts

Ingredients A :

• 400 g High-Protein Flour
• 100 g Medium-Protein Flour
• 80 g Granulated Sugar
• 8 g Instant Yeast
• 2 g Bread Improver
• 25 g Milk Powder

Ingredients B : 

• 3 Egg Yolks
• 250 g Ice Water

Ingredients C :

• 6 g Salt
• 80 g FILMA® Prestige (Butter Blend Margarine)

Ingredients D :

• 1 kg FILMA® Goodfry for frying

Instructions :

1. Mix Ingredients A and B until well combined.
2. Add Ingredients C and knead until the dough is smooth and elastic. Let it rest for 15 minutes.
3. Weigh the dough into 50 g portions, then round them and place them on a tray lightly dusted with flour.
4. Let the dough rest for 10 minutes, then flatten it slightly and punch a hole in the center.
5. For Bomboloni-shaped donuts, simply flatten them without making a hole and let them rest for 45 – 60 minutes until the donuts have risen.
6. Heat FILMA® Goodfry in a pan until it reaches a temperature of 170°C – 180°C.
7. Fry the donuts until they are fully cooked.

Vanilla Buttercream

Ingredients A :

• 250 g FILMA® Baker’s Cream Fat
• 50 g Powdered Sugar
• 50 g Sweetened Condensed Milk

Instructions :

Whip all the ingredients until well combined.

Finishing :

Cut the Bomboloni donut in half, spread buttercream on one half, add sliced strawberries, and then cover with the other half of the donut.