2. • Is a type of food made
from leavened fried
dough. All doughnut are
fried, not all baked, and
therefore frying oil is an
ingredients.
• A yeast-raised
doughnut is made from
sweet dough, which is
allowed to ferment.
Donuts/Doughnut
9. Pastry Cream (Filling if the we make donut ball)
• 480 ml (2 cups) whole milk
• 250 ml (1 cup) heavy milk
• 6 large egg yolk
• 6 tablespoon (1/3 cup) cornstarch
• 2 teaspoon vanilla extract
• 2 tablespoon unsalted butter (room
temperature)
• ½ teaspoon salt
10. Chocolate Cream (Filling if the we make donut ball)
• 1 cup Pastry cream
• 100 grams (3.5 oz) Dark
chocolate (or semi sweet,
bittersweet)
11. Procedure:
Doughnut Dough
• Wet ingredients – In
a large mixing bowl,
combine the instant
dry yeast, sugar,
eggs, milk, water,
baking powder, salt
and butter. Stir to
combine.
13. • Add the flour
mixture to the
yeast egg
mixture and
mix until the
flour is
incorporated.
14. • Knead the
dough mixture
in the table top
the table with
flour. Knead
for 15 minutes.
15. • Place the dough in
a large greased
bowl, cover with
plastic wrap and
let it rise on the
counter for 1 hour
or until double in
volume.
16. Shaping the Dough
• Once double in volume,
invert on a floured
surface. Press down
and reshape into a ball.
Pro tip – press down
and remove all air
pockets, otherwise, you
will have big air pockets
which during deep
frying.
17. • Divide the dough
into 40 grams
each. Shape
each portion into
a smooth ball.
Flatten it with
your fingers.
18. • Transfer to a well-
dusted work
surface. Using a
rolling pin, roll to
about ¼ inch
thickness. Using a
3 inch cookie or
biscuit cutter cut
out as many discs
as you can.
19. Proof and deep fry
• Place each donut on
a baking sheet on
parchment paper
squares. Cover with
plastic wrap and
leave to rise on the
counter for 30
minutes or until
doubles in volume.
20. • Pour oil into a heavy pot
or deep fryer and bring to
about 350 F. Cook the
donuts on each side for 2
to 3 minutes until golden
brown. Use a slotted
spoon to remove the
donuts from the oil onto
cooling rack or drop them
on paper towels to absorb
excess oil.
21. Classic Sugar Glaze:
1. In a mixing bowl put the powdered
sugar, melted butter, evaporated
milk and stir well until combining it.
2. You can dip the donut to the sugar
glaze.
22. Classic Chocolate Glaze:
1. In a mixing bowl, put the
melted chocolate, corn
syrup, room temp butter
and mix it until you get
the desired consistency.
You can put the milk, if
you want your mixture to
be thin.
2. You can dip the donut to
the chocolate glaze.
23. Pastry Cream (Filling)
• In a heavy-bottom saucepan, combine egg yolk and
sugar. Add the cornstarch – combine well with a whisk.
Then, add the salt and vanilla extract. Followed by the
milk. Stirring constantly to avoid lumps. Pro tip –
gradually, add the milk a little at a time to prevent lumps.
• Then, place the pan on medium-low heat and continue to
cook the pastry cream stirring all the time. When the
pastry cream is thick and coats the back of a wooden
spoon or spatula, add the butter and take it off the heat.
24. • Strain through a mesh or sieve – discard the
vanilla pod as any curdled eggs. Cover the
surface of the pastry cream with plastic
wrap.
• Let cool completely before you store it in the
fridge. Once cooled, whip vigorously with a
whisk until smooth.
• Add the pastry cream to the piping band with
a round or bismark piping tip.
25.
26. Chocolate Cream (Filling)
1. In a double boiler melt the
chocolate and let it cool slightly.
Then, add the pastry cream and
combine well. Transfer to a piping
bag with a round or bismark tip.
27.
28. Quiz
Fill in the blanks
1. 18 grams ______
2. ______ of vanilla extract (optional)
3. 6 tablespoon ( ____ cup) cornstarch
4. 480 ml ( _____cups) whole milk
5. 6 ____ egg yolk
6. _____ ml (1 cup) heavy milk
7. 1 cup ( _____ grams) dark chocolate
8. _____ cup melted butter
9. 2 _____ corn syrup
10. 100 grams (3.5 _____ ) Dark chocolate (or semi sweet,
bittersweet)
