Donut balls filled with cream with thermomix

(No Ratings Yet)

28 October, 2024

This recipe has been sent by our friend Luz Maria Lagoa. Hello friends, happy Saint Friday Pastry Chef, I’m stopping by to sweeten the entire group with a new recipe.

This week, some bolidonuts filled with pastry cream…Super delicious. Although the dough is donuts, since they are filled with cream and then coated in azuquita, it transports me more to the pepitos or xuxos… Spectacularly good.

I have named them bolidonuts, since the word bolipepitos didn’t sound right to me 🤣.
Plus the dough is donuts. Anyway, whatever their name is, they are addicted, it’s non-stop,,,,,,,,I highly recommend them.

Donut balls filled with cream with thermomix

People

Cooking Time:

30 minutes

Total Time

30 minutes

Kitchen

Thermomix

Category:

desserts with thermomix

Ingredients for Donut Balls filled with cream with thermomix

PASTRY

375 ml milk
1 egg
35 gr cornstarch
60 gr sugar
vanilla essence

MASS

350 gr flour
18 g fresh yeast
150 ml milk
60 gr sugar (30 of the whitewash and 30 ml of the invert)
1 egg
Pinch of salt
50 gr butter (TA)

OTHERS

white sugar (for coating)

Preparation of Donut Balls filled with cream with thermomix

PASTRY

All ingredients except vanilla, in the glass, 7 min, 90°, V-4.
Then, we add the essence, 5 sec, V-5.
We pour it into a bowl and cover it with plastic wrap (in contact with the cream), so as not to generate a crust.
When it cools, we reserve it in the refrigerator.

MASS

We temper the milk and dilute the yeast.
We place all the ingredients in the glass except for the butter, 10 sec, V-4.
We rest for 20 minutes so that the flour particles are hydrated.
Then, in V-spike, we add the butter in small cubes, when it has all been integrated, we stop for 5 minutes.
Then we will give three kneadings of 2 minutes each with their respective 5 minute breaks between kneading and kneading.
Pour into a lightly greased bowl and cover.
We let it increase in size (always about 2 hours depending on the temperature of your kitchen).
Then, we degas (remove the air created after rising), kneading for a minute by hand.

FORMED AND FINISHED

We weigh the dough and make portions of about 35 gr.
If you want, you can make them smaller, about 25 grams.
We make balls, cover and let it rest for 10/15 min.
We take the pastry maker out of the refrigerator.
We flatten each ball with the help of a rolling pin, place a teaspoon of cream in the middle. We close as if it were a dumpling, and we pinch the joints well so that the filling does not come out.
Now we bring the tips towards the center and pinch the joints well.
We turn around and bowl.
We place them on pieces of baking paper. and we cover
When we have all the balls filled,
We heat plenty of sunflower oil.
When it is hot, we lower the heat to 4.5 or 5 (moderate heat)
We are going to fry the bolidonuts starting with the first ones we have made, when they are golden brown, we turn them over and let both sides brown.
We take it out to drain on kitchen paper, and while still warm, we coat it in the sugar.
ONLY LEFT TO ENJOY, GOOD PROFIT