Carrot Donut
Carrot Donut — a Zeelandia recipe in 2 components, makes 14 pieces, 60 g each. Uses Zeelandia Classic Carrot Cake Mix 25 kg and Zeelandia Arabesque White Couverture 29% 5 kg.
- mixing time (cake, first stage)
- 2 min
- mixing time (cake, after adding carrot)
- 2 min
- mixing speed
- low
- baking temperature
- 180 °C
- baking time
- 25 min
Ingredients
Cake
| Ingredient | Quantity |
|---|---|
| Zeelandia Classic Carrot Cake Mix 25 kgKarotka 25 kg (carrot cake mix) | 500 g |
| Water | 120 g |
| Oil | 110 g |
| Carrot (grated) | 150 g |
Decoration
| Ingredient | Quantity |
|---|---|
| Zeelandia Arabesque White Couverture 29% 5 kgArabesque Blanc 29 5 kg (white chocolate) | 250 g |
| BT Mini Swirls white chocolate | 15 g |
| Oil | 12 g |
| Pistachios | 28 g |
Method
- Cake
Mix all ingredients on low speed for about 2 minutes (using a flat beater).
- Cake
Scrape the mass from the sides of the bowl, add the grated carrot and mix for another 2 minutes on low speed.
- Cake
Deposit the mass into a silicone mould, making 14 pieces. Scaling weight 60 g per piece.
- Cake
Bake at 180°C for about 25 minutes. Cool the baked donuts and remove them from the moulds.
- Decoration
Melt the chocolate together with the oil in a microwave.
- Decoration
Decorate as desired by coating the cooled donuts with the white chocolate.
- Decoration
Sprinkle with chopped pistachios, about 2 g per piece, and BonTon Mini Swirls white chocolate.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.