- 140g Mix Bread Pizza Sweets Revolution
- 10g Rice starch
- 100g Granulated sugar
- 5g yeast for cakes
- 40g banana puree
- 40g seed oil
- 30g lactose-free milk
- 60g hot water
- 170ml water
- 150ml fresh cream
- 220g Sugar
- 75g bitter cocoa
- 10g isinglass
- 40g Coconut oil
- 30g Soy or almond milk
- 90g of cream
- 70g of butter
- 225g of granulated sugar
- 65ml of water
- 50g white chocolate
Turn on the oven at 180 degrees static. In a bowl put flour, sugar, rice starch, yeast and mix well.
Then add the banana puree, the lactose-free milk, the sunflower seed oil and the hot water and mix the mixture well with a hand whisk.
You have to get a smooth compound without lumps. Pour the mixture into a piping bag and pour it into a donut mould. Bake for about 15 minutes
Place the water and granulated sugar in a double-bottomed saucepan with high sides and caramelise until it has a nice amber-blonde colour. Heat the cream and when it is ready remove the pan with the caramel from the heat and pour in the cream 3 times, bring back to the heat and when it boils again, turn off the heat.
Remove the pan from the heat and add the butter and salt and mix. When everything has reached a temperature of 50 degrees, add the white chocolate, mix well and glaze the donuts by placing them on a wire rack and garnish with chopped walnuts.
Soak gelatine in cold water. Pour the water, cream and sugar into a saucepan and mix. Then add the sifted cocoa and mix well dissolving the lumps that form, at this point light the fire and bring it all to a boil, stirring constantly. Calculate two minutes from when it boils, after this time remove the mixture from the heat and add the squeezed gelatine.
Before using it, let it cool, when it has cooled you can glaze the donuts by dipping them and decorate yourself as you like!
” Blogger with an interest in Cooking and all things food !! “
No Results Found
The page you requested could not be found. Try refining your search, or use the navigation above to locate the post.