Violet Donuts

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Ingredients

Vanilla Cake Doughnuts (Baked)

  • 57 gr. unsalted butter
  • 50 gr. vegetable oil
  • 100 gr. sugar
  • 71 gr. light brown sugar
  • 38 gr. PreGel Five Star Chef Pannacrema Vanilla
  • 15 gr. PreGel SETAGEL Vellutina (Sorbitol Paste)
  • 2 large eggs
  • 6 gr. baking powder
  • 1.5 gr. baking soda
  • 1.5 gr. ground nutmeg
  • 4 gr. salt
  • 319 gr. unbleached, all-purpose flour, sifted
  • 227 gr. whole milk

Violet Glaze

  • 142 gr. confectioner’s sugar
  • 21 gr. light corn syrup
  • 14 gr. unsalted butter, melted
  • 14 – 28 gr. whole milk or water
  • 7 gr. PreGel Five Star Chef Pannacrema Violet

Meringue

  • 125 gr. PreGel Five Star Chef Albumissimo (Egg White Base)
  • 250 gr. water
  • 300 gr. sugar
  • 24 gr. PreGel Five Star Chef Pannacrema Violet

Method

Vanilla Cake Doughnuts (Baked)

  1. Preheat the oven to 220 °C.
  2. Lightly grease two standard doughnut pans.
  3. In a medium-sized mixing bowl, beat together the butter, vegetable oil, sugars, PreGel Pannacrema Vanilla & PreGel SETAGEL-Vellutina (sorbitol paste) until smooth.
  4. Add the eggs, beating to combine.
  5. Stir in the sifted baking powder, baking soda, nutmeg and salt.
  6. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
  7. Spoon or pipe the batter into the lightly greased doughnut pans, filling the wells to about 1/4″ shy of the rim.
  8. Bake the doughnuts for 10 minutes. Remove them from the oven, and wait 5 – 7 ‘ before turning them out of the pans onto a rack.

Violet Glaze

  1. In the bowl of a mixer fitted with the whip attachment, combine together all of the ingredients, adding additional liquid or confectioner’s sugar as needed to adjust the desired consistency.

Meringue

  1. In a mixer with the whip attachment, combine the sugar and water.
  2. Whip together to dissolve sugar.
  3. Add PreGel Albumissimo to mixer and whisk by hand to dissolve powder.
  4. Whip on medium-high to high speed until mixture reaches full volume.
  5. Add in PreGel Pannacrema Violet and mix to incorporate.
  6. Pipe meringue on the bottom of a sprayed donut pan and dry out in the oven at 95 °C until completely dried out.
  7. Once cooled store in an air tight container with dry packs for up to one week

Assembly

  1. When the donuts are cooled dip them in the Violet glaze.
  2. When ready to serve place dried meringue on top and enjoy!
Source: http://www.pregelrecipes.com/