Here is a recipe of from our course “Krapfen and baked donuts”, fragrant and low in gluten thanks to the type 1 Majorca flour from Terre e traditions!
300 g Flour “00” 360 w
60 g veggie milk I Munti
10 g compressed yeast
55 g granulated sugar
130 g whole eggs
10 g acacia honey
5 g white rum
Peel of a lemon
1 n ° Vanilla berry
130 g butter
6 g fine salt
TO PICK UP
Whipped Cream
Icing sugar
Work the first 4 ingredients in a planetary mixer, add the eggs flush. Mix honey, rum, lemon peel and vanilla and pour into the mixture. Combine the soft butter on several occasions. Finally add the salt. The mixture should be smooth and homogeneous (final temperature 26 ° C).
Wrap in plastic wrap and leave in the fridge overnight. On the following day form 50g balls, stretch slightly and place on oven plates. Let rise 2/3 hours at 27 ° C. Polish the surface with egg yolk and beaten milk. Bake at 180 ° C for about 20 minutes.
Cut and fill with sweetened whipped cream. Sprinkle with icing sugar
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