Quarkini Buttermilk - Mini Buttermilk Doughnuts
Quarkini Buttermilk - Mini Buttermilk Doughnuts — a Zeelandia recipe in 2 components. Uses Zeelandia Quarkini Buttermilk Mix 25 kg and Mont Blanc Decorative Dusting Sugar RSPO 12.5 kg.
- maximum time from dough preparation to frying
- 3 h
- mixing time
- 4 min
- resting time
- 15 min
- dough piece weight
- 16 g
- frying temperature
- 170 °C
- frying time
- 8 min
Ingredients
Dough
| Ingredient | Quantity |
|---|---|
| Zeelandia Quarkini Buttermilk Mix 25 kg | 900 g |
| Wheat flour type 500 | 100 g |
| Buttermilk | 1000 ml |
| Eggs | 500 g |
| Oil | 100 ml |
Decoration
| Ingredient | Quantity |
|---|---|
| Mont Blanc Decorative Dusting Sugar RSPO 12.5 kgMont Blanc RSPO SG 12.5 kg | 100 g |
Method
- Dough
The dough must be fried within 3 hours of preparation. Mix all ingredients on low speed for about 4 minutes (using a flat beater).
- Dough
Leave the dough to rest for about 15 minutes.
- Dough
Form balls of about 16 g each (using an ice cream scoop, a piping bag or a dedicated depositor).
- Dough
Fry in fat at 170°C for about 8 minutes.
- Decoration
After frying, roll the doughnuts in Mont Blanc dextrose.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.