Custard Doughnut

Suitable for vegetarians
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 0.057 kg
Water 0.034 l
Yeast 7.143 g
Goxo flour (W 170 - 200) 0.086 kg
Water 0.021 l
Sugar 0.014 kg
Butter 0.014 kg
Powdered milk 0.014 g
Eggs 0.429 ud
Table salt 2.143 g
Flour enhancer 1.429 g
Sunflower oil 0.286 l
Icing sugar 0.007 kg
yolk pastry cream 0.021 kg
See Recipe
Egg yolk 0.086 ud
Eggs 0.021 ud
Sugar 0.004 kg
Creamed corn 0.002 kg
Sterilised milk 0.021 l
Cinnamon stick 0.011 ud
Lemon 0.004 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
681.67
kcal
Carbohydrates
28.64
g
Proteins
4.26
g
Lipids
60.8
g
Sugars 5.23 g
Salt (Sodium) 181.89 mg
Folic acid 32.25 ug
Vitamin C 0.35 g
Vitamin A 38.3 ug
Zinc 0.38 mg
Iron 0.57 mg
Calcium 14.07 mg
Cholesterol 32.24 mg
Polyunsaturated fatty acids 34.62 g
Monounsaturated fatty acids 16.37 g
Saturates 9.06 g
Fiber 1.39 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.