Mini sugar-glazed, chocolate, and dulce de leche donuts with Thermomix
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Loading... (1 votes, average: 5.00 out of 5)Loading...This recipe has been sent by our friend Luz María Lagoa Vives.Hello, here I bring you a recipe for some Mini donuts with sugar, chocolate and dulce de leche glaze with thermomix
They are a real delight, I encourage you to make them, here are the steps
Mini donuts with sugar, chocolate and dulce de leche glaze with thermomix
Mini donuts with sugar, chocolate and dulce de leche glaze with thermomix
People
6
Kitchen
Spanish Cuisine
Category:
desserts with thermomix
Ingredients of Mini donuts with sugar, chocolate and dulce de leche glaze with thermomix
PREFERMENT INGREDIENTS
- 180 ml warm milk
- 20 grams of fresh yeast
- 110 grams of pastry flour
FINAL DOUGH INGREDIENTS
- 60 ml milk
- 4 grams of fresh yeast
- 200 grams of strong flour
- 200 grams of pastry flour
- 2 yolks
- 1 whole egg
- 50 grams of creamed butter
- Pinch of salt
- Half a teaspoon vanilla essence
- 40 grams of sugar + 10 ml invert sugar
SUGAR GLAZE INGREDIENTS
- 150 grams of powdered sugar
- 30 ml strained lemon juice
CHOLOLATE GLAZE INGREDIENTS
- 100 grams of melting dark chocolate
- 150 grams of powdered sugar
- 40 grams of butter
DULCE DE LECHE GLAZE INGREDIENTS
- 200 grams of dulce de leche (from a previous recipe)
- 20 grams of butter
Preparation of Mini donuts with sugar, chocolate and dulce de leche glaze with thermomix
PREFERMENT PREPARATION
- Put all the ingredients in a bowl, mix with a wooden spoon, cover with film and let it ferment for 1 hour and 30 minutes.
FINAL DOUGH PREPARATION
- In the glass we add the milk diluted with the yeast, the yolks, the egg, sugar, and vanilla essence, we mix
- 15 sec, V-4.
- Add the flour, salt and pre-ferment, 2 min, spike speed. We let it rest for 5 minutes, and then we knead
- 1 min, spike speed.
- We let it rest for 10 min. We add the butter through the vowel, we knead
- 4 min, spike speed.
- Pour into a bowl, sprinkle with flour and cover with film.
- Let rise for 1 hour and 30 min.
- After the rising time, we degas it, and with the help of a roller, we stretch it to a thickness of 1 cm. Let’s get ready to make the shapes. I used a glass and a bottle cap. We leave them on the tray lined with baking paper. And we cover them.
- We let it rest for 45 min.
- When there are 20 minutes left to rise, we turn on the oven at 180°, heat up and down.
- After the resting time, we brush them with sunflower oil and bake for about 8/10 minutes until they are slightly golden. We take out and let it cool on a rack.
PREPARATION OF SUGAR GLAZE
- We mix the sugar with the lemon juice. Remove.
PREPARATION OF CHOLOLATE GLAZE
- We break the chocolate into a bowl along with the butter and heat it in the microwave, stirring until the chocolate is completely dissolved. Add the sugar little by little, and if it seems too thick, you can add a bit of water.
PREPARATION OF DULCE DE LECHE GLAZE
- We heat together with the butter. We remove.
COVERING PREPARATION
- When the mini donuts are completely cold, add them to the different glazes and let them dry on a rack.
- With these quantities, approximately 42 to 45 pieces come out. You will only have to reduce quantities if you want to make fewer pieces.
- ONLY LEFT TO ENJOY, GOOD PROFIT