Critical points
- Use warm, not hot milk.
- Avoid adding excess flour.
- Control oil temperature between batches.
- Do not glaze while piping hot.
Dessert
White Chocolate Donuts
Soft yeast-raised donuts with a glossy white chocolate sauce finish and pistachio topping.
Ingredients
- 300 g flour
- 35 g sugar
- 5 g instant yeast
- Pinch of salt
- 160 ml warm milk
- 1 egg
- 35 g soft butter
- 1 tsp vanilla
- Oil for frying
- 160 g Muvellia White Chocolate Sauce
- 30 g chopped pistachios or sprinkles
Product Used
White Chocolate SaucePreparation
- Mix flour, sugar, yeast and salt. Add warm milk, egg and vanilla; knead, then work in butter and knead 8-10 minutes.
- Proof covered until doubled, about 60-75 minutes. Roll 1.5 cm thick, cut 8 and proof again 25-35 minutes.
- Fry safely at about 170°C until golden on both sides. Drain and cool until warm.
- Coat each top with about 20 g white chocolate sauce and add topping before it settles.
Storage and service
Best served the same day. Follow the business food-safety procedure for proofing, holding and disposal.