Lemon scented mini donuts filled with Cremadelizia cocoa
Level: Medium
Portions: 27 People
Ingredients
- 170 g of flour
- 150 g of Manitoba flour
- 150 g of water
- 60 g of sugar
- 16 gr of Instant dry east
- 1 egg
- 65 Ml of milk
- A lemon zest
- Cremadelizia Cocoa Babbi
Preparation
- In a mixer, add the two flours, the sugar, the yeast, the lemon zest and mix. Then add the egg, the water and finally the milk. You must obtain a compact dough.
- Now let’s move onto a floured cutting board and knead until you obtain a smooth dough. Leave to rise covered with a film or a cloth for 4/5 hours.
- After the leavening time, spread the dough on a pastry board with a rolling pin and the thickness must be 1 cm. Cut the dough with a cup or a pastry cutter. Leave to rise for 20 minutes covered by a cloth.
- Prepare the oil for frying in a saucepan, let it warm up and when it is ready put a mini donut at a time and let it cook until it becomes brown, (about 20 seconds per side).
- Once cooked, let them rest on absorbent paper.
- Stuff with Babbi’s delicious Cremadelizia cocoa Babbi.
Ingredients
- 170 g of flour
- 150 g of Manitoba flour
- 150 g of water
- 60 g of sugar
- 16 gr of Instant dry east
- 1 egg
- 65 Ml of milk
- A lemon zest
- Cremadelizia Cocoa Babbi
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