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  • Eggless Doughnuts and Berliners

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    Kanishk123iscool
    282 views4 pages
    This document provides recipes for eggfree doughnuts and fillings. The doughnut dough calls for bread flour, milk, sugar, yeast, salt and butter. The doughnuts are baked and then brushed with butter and sugar. Fillings include creme brulee custard, cinnamon sugar, cream cheese, orange curd, cheddar chili and pesto. Glazes like chocolate, strawberry and orange are also outlined.

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    This document provides recipes for eggfree doughnuts and fillings. The doughnut dough calls for bread flour, milk, sugar, yeast, salt and butter. The doughnuts are baked and then brushed with butter and sugar. Fillings include creme brulee custard, cinnamon sugar, cream cheese, orange curd, cheddar chili and pesto. Glazes like chocolate, strawberry and orange are also outlined.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    282 views4 pages

    Eggless Doughnuts and Berliners

    Uploaded by

    Kanishk123iscool
    This document provides recipes for eggfree doughnuts and fillings. The doughnut dough calls for bread flour, milk, sugar, yeast, salt and butter. The doughnuts are baked and then brushed with butter and sugar. Fillings include creme brulee custard, cinnamon sugar, cream cheese, orange curd, cheddar chili and pesto. Glazes like chocolate, strawberry and orange are also outlined.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    of 4

    Urvi Zaveri

    EGGFREE DOUGHNUTS & BERLINERS


    Online Session
    EGGFREE DOUGHNUTS AND BERLINERS

    Doughnut and Berliner dough

    INGREDIENTS

    s
    300g Bread flour or APF

    ion
    205g -210g milk

    38g sugar

    1tsp yeast (heaped)

    at
    ½ tsp salt

    28g unsalted butter

    re
    Cooking flavorless oil yC
    Frying temperature 160 C

    Bake in a preheated oven at 180C for 13-15 minutes. The doughnuts should be nicely puffed and
    light golden brown. Sometimes it can take 18 minutes, depending on your oven.

    When the doughnuts are warm, brush some melted butter on them and sprinkle more castor sugar
    am

    for a classic look.

    FILLINGS
    re

    Crème Brulee

    For the custard


    sC

    1.5 tbsp custard powder + 1/8 cup milk

    250 ml milk

    1/4 cup sugar

    For the caramel


    vi'

    1 cup sugar

    3-4 tbsp water


    Ur

    Cinnamon Sugar

    1 tablespoon cinnamon powder

    1/4 cup castor sugar


    Cream cheese filling

    ½ cup amul cream

    s
    1.5tbsp icing sugar

    ion
    40g cream cheese

    Simple glaze

    at
    2 cups powdered sugar

    ¼ cup milk.

    re
    Mix together and use

    Variations
    yC
    Chocolate glaze – add 3tbsp cocoa powder

    Strawberry glaze – add 3 tbsp of strawberry milk powder

    Orange Curd

    Ingredients
    am

    60g orange juice

    10g corn starch

    20g sugar
    re

    zest of 1/4 orange

    1/2tbsp water
    sC

    8g unsalted butter

    Method:

    • Mix corn starch with water to form a lump-free paste.


    • In a saucepan Mix orange juice, zest, and sugar on low heat. Add the starch mixture.
    vi'

    • Whisk continuously until the thickened. cook for 1-2 mins.


    • Add butter cook till well incorporated and reaches thick consistency.
    • Refrigerate curd for 1hr before use.
    Ur

    Cheddar chili filling

    1tbsp butter

    1tbsp flour
    125ml milk

    75g cheddar cheese

    1/2tsp paprika

    Small pinch of salt

    Black pepper

    s
    Method:

    ion
    • In a saucepan melt butter
    • Add flour and cook for a min .
    • Add milk and let it thicken
    • Add cheddar cheese and cook for another 1-2 min
    • Add paparika salt and pepper.

    at
    • Let it cool

    re
    Pesto filling

    1/4th cup walnuts


    yC
    2 cups fresh basil

    2 garlic cloves

    3tbsp olive oil


    am

    Salt and pepper to taste

    Mix all well in in a grinder. Keep refrigerated


    re

    Chocolate glazes

    Dark chocolate
    sC

    100g dark chocolate

    75g cream

    Milk chocolate

    125g milk chocolate


    vi'

    75g cream

    White chocolate
    Ur

    150g white chocolate

    30g cream

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