Ingredients:
For mass
250ml warm milk
2 tablespoons dry yeast
4 tablespoons of sugar
2 tablespoons of butter
3 eggs
½ teaspoon salt
5 cups (tea) Wheat Flour Isabela
Isabela Wheat Flour to sprinkle and knead as much as needed
For the filling
1 liter of milk
1 and ½ cup (tea) of Wheat Flour Isabela
1 cup (tea) of sugar
3 sifted yolks
1 teaspoon(s) vanilla essence
for the assembly
Oil for deep frying as needed
Confectioners’ sugar for sprinkling to taste
Preparation mode:
Massa
– In a large bowl mix the warm milk and the yeast, cover with a tea towel and wait for 5 minutes;
– Add the sugar, butter, eggs and salt. Mix well and gradually add the flour;
– Transfer the dough to a smooth, floured surface and knead for about 15 minutes, using stretching and pulling movements, adding more flour if necessary. The dough cannot be sticking to the hands, it must be very smooth and uniform;
– Return the dough to the bowl, now dusted with flour, cover with a cloth and let it rest in a warm place. Wait until doubled in volume, about 1 hour;
– Portion the dough into 20 equal parts, ball one by one, place in a greased baking dish, one far from the other as they will double in size, cover with the cloth again and take it to a warm place to rise once more;
– Heat the oil for deep frying, be careful as it cannot be too hot. Fry both sides of the dreams until golden and let them drain on absorbent paper;
– Wait to cool down and book.
Filling
– In a pan, mix the milk and wheat flour well. Add the other ingredients and lead to medium fire to cook until it becomes a thick cream;
– Always stir during cooking to prevent it from sticking to the bottom of the pan and creating lumps. Transfer the cream to a bowl, cover with plastic wrap in contact with the cream and wait for it to cool completely. Cool.
Assembly
– Take the fried dreams and cut them in half without separating the two parts to stuff;
– When filling, remove the cream from the fridge and beat vigorously until it becomes a malleable cream;
– Transfer the cream to a pastry bag and fill the donuts.
Tip: reserve a little more flour to knead the dough and/or adjust the texture of the dough. If you want to make the chocolate filling, add 60 g of sifted cocoa powder to the cream that is ready and still hot. If you prefer to bake, use an oven at 200º C for 35 to 40 minutes.
Preparation time: 90 minutes
Yield: 20 large units of 60 g each or 60 small units of 20 g each
Ingredients:
For mass
250ml warm milk
2 tablespoons dry yeast
4 tablespoons of sugar
2 tablespoons of butter
3 eggs
½ teaspoon salt
5 cups (tea) Wheat Flour Isabela
Isabela Wheat Flour to sprinkle and knead as much as needed
For the filling
1 liter of milk
1 and ½ cup (tea) of Wheat Flour Isabela
1 cup (tea) of sugar
3 sifted yolks
1 teaspoon(s) vanilla essence
for the assembly
Oil for deep frying as needed
Confectioners’ sugar for sprinkling to taste
Preparation mode:
Massa
– In a large bowl mix the warm milk and the yeast, cover with a tea towel and wait for 5 minutes;
– Add the sugar, butter, eggs and salt. Mix well and gradually add the flour;
– Transfer the dough to a smooth, floured surface and knead for about 15 minutes, using stretching and pulling movements, adding more flour if necessary. The dough cannot be sticking to the hands, it must be very smooth and uniform;
– Return the dough to the bowl, now dusted with flour, cover with a cloth and let it rest in a warm place. Wait until doubled in volume, about 1 hour;
– Portion the dough into 20 equal parts, ball one by one, place in a greased baking dish, one far from the other as they will double in size, cover with the cloth again and take it to a warm place to rise once more;
– Heat the oil for deep frying, be careful as it cannot be too hot. Fry both sides of the dreams until golden and let them drain on absorbent paper;
– Wait to cool down and book.
Filling
– In a pan, mix the milk and wheat flour well. Add the other ingredients and lead to medium fire to cook until it becomes a thick cream;
– Always stir during cooking to prevent it from sticking to the bottom of the pan and creating lumps. Transfer the cream to a bowl, cover with plastic wrap in contact with the cream and wait for it to cool completely. Cool.
Assembly
– Take the fried dreams and cut them in half without separating the two parts to stuff;
– When filling, remove the cream from the fridge and beat vigorously until it becomes a malleable cream;
– Transfer the cream to a pastry bag and fill the donuts.
Tip: reserve a little more flour to knead the dough and/or adjust the texture of the dough. If you want to make the chocolate filling, add 60 g of sifted cocoa powder to the cream that is ready and still hot. If you prefer to bake, use an oven at 200º C for 35 to 40 minutes.
Preparation time: 90 minutes
Yield: 20 large units of 60 g each or 60 small units of 20 g each
