🇧🇷 Chef Léo Oliveira
@
Viral recipe for fluffy mini donuts with condensed milk glaze, ideal for sales and delivery.
Recipe Video
Ingredients
- 220g de all-purpose flour
- 2unit de eggs
- 10ml de vanilla extract
- 60ml de oil
- 8g de baking powder
- 240ml de milk
- 150g de sugar
- 800g de sweetened condensed milk
- 400g de heavy cream
- 50g de butter or margarine
- 80g de glucose syrup opcional
- 80g de powdered milk
- 100g de semi-sweet chocolateSubstitui por: chocolate fracionado
Instructions
In a bowl, mix the eggs, sugar, and oil, beating for about 30 seconds until well combined.
Dica: Opt to use oil instead of butter or margarine for a moister batter.
Add the all-purpose flour and mix. Then, incorporate the milk, whisking with a whisk until the batter is smoother.
Dica: Avoid over-beating the flour to prevent gluten activation, which can toughen the cake batter.
Add the baking powder and vanilla extract last, mixing gently.
Dica: Do not add baking powder along with the flour initially.
Cover the batter with plastic wrap and let it rest for 10 to 15 minutes.
Dica: Resting the batter helps achieve a better result.
For the glaze, place the sweetened condensed milk and powdered milk in a saucepan, mixing well until the powder is dissolved.
Dica: Mixing the powdered milk before heating prevents lumps.
Add the heavy cream, glucose syrup (if using), and butter/margarine to the saucepan, mixing before heating.
Dica: Use a large saucepan, as this glaze yields a lot.
Heat the mixture over medium-low heat, stirring constantly to prevent scorching on the bottom, until it reaches a thin, simmering glaze consistency.
Dica: The consistency should be thin; if it gets too firm after cooling, add more heavy cream without returning it to the heat.
Divide the glaze into two parts. Into one part, add the chopped semi-sweet chocolate while the glaze is still hot and stir until completely melted, forming the chocolate glaze.
Dica: You can use an immersion blender after melting the chocolate for a smoother finish.
Remove the air bubbles from the rested batter using a whisk and transfer it to a piping bag or pastry bag.
Dica: Stirring the batter after resting helps stabilize the texture.
Preheat and lightly grease your mini donut machine with non-stick spray or margarine.
Dica: The machine indicates when it is at the correct temperature by lighting up.
Fill the sections of the machine with batter, without overfilling. Close the lid.
Dica: You may need to adjust the opening of the piping bag tip for better batter flow.
Bake for approximately 2 minutes on the first side until lightly golden. Carefully flip the donuts and bake for another 1 to 2 minutes on the other side until cooked through.
Dica: Be careful when flipping to prevent the batter from sticking or tearing.
Remove the finished mini donuts and place them on a wire rack to cool completely.
Dica: The recipe yields about 37 to 38 pieces.
After cooling, dip the mini donuts into the white or chocolate glazes, covering them generously.
Dica: Be generous with the topping for an appealing look for sales.
Package the mini donuts in boxes for delivery, adding your brand label before closing.
Dica: The shiny glaze is a selling point to attract customers.
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Allergens Present
Nutrition Facts
TACO Table - per serving
- Energy176 kcal9%
- Carbohydrates24 g8%
- Protein3 g5%
- Total Fat8 g14%
- Dietary Fiber0 g1%
*Daily reference values based on a 2,000 kcal diet (ANVISA). Data calculated from the TACO Table (UNICAMP).
Cuisine Type
brasileiraRequired Equipment
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