Pumpkin Note Donuts
Dough and Glaze — a Zeelandia recipe in 2 components. Uses Zeelandia Arabesque White Couverture 29% 5 kg.
- mixing time (all ingredients, low speed)
- 4 min
- mixing time (after adding pumpkin and cranberries, low speed)
- 3 min
- mixing time (after adding pumpkin and cranberries, high speed)
- 3 min
- dough temperature
- 27 °C
- proofing time
- 35 min
- baking temperature (bottom)
- 180 °C
- baking temperature (top)
- 180 °C
- baking time
- 25 min
- resting time (glaze infusion)
- 15 min
Ingredients
Dough
| Ingredient | Quantity |
|---|---|
| Berliner 2000 Pasta | 200 g |
| Wheat flour type 550 | 1000 g |
| Eggs | 200 g |
| Yeast | 70 g |
| Salt | 15 g |
| Water | 500 g |
| Dried cranberries | 200 g |
Glaze
| Ingredient | Quantity |
|---|---|
| Zeelandia Arabesque White Couverture 29% 5 kgArabesque Blanc 29 5kg | 400 g |
| Gelatine | 16 g |
| Water | 40 g |
| Fresh ginger | 10 g |
| Grapefruit juice | 200 g |
| Cream (30% fat) | 200 g |
Method
- Dough
Soak the cranberries in water.
- Dough
Mix all the ingredients for about 4 minutes on low speed.
- Dough
Then add Fruitful Veggie Pumpkin and the drained cranberries.
- Dough
Mix for 3 minutes on low speed and 3 minutes on high speed. The dough temperature should be about 27°C.
- Dough
Deposit the dough into donut moulds, 60 g each.
- Dough
Place 1 piece of the cakes in the proofer for about 35 minutes.
- Dough
Bake at 180°C bottom and 180°C top for about 25 minutes.
- Glaze
Soak the gelatine in water.
- Glaze
Bring the Zeela cream, Fruitful Veggie Pumpkin, grapefruit juice and ginger to the boil and leave to stand for 15 minutes, then strain the mixture and add the soaked gelatine.
- Glaze
Pour it over the chocolate.
- Glaze
Blend the glaze with a hand blender.
Dip the baked and cooled donuts in the glaze. Decorate as desired.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.