Mango Berliner
Recipe created by Chef Dennis
Your orders are going to be lined up for this one!
Recipe Ingredients
Ingredient
Weight
For the Donuts:
| Pillsbury™ Donut Mix | 1 kg |
| Water | 350 g |
| Milk | 150 g |
| Yeast | 50 g |
| Butter | 100 g |
For mango cream
| Mango Puree | 200 g |
| Pillsbury™ Ivory Whipped Cream | 200 g |
Preparation
- Add water, milk, premix, yeast and butter in a planetary mixer
- Mix on low speed for 3 minutes and then on high speed for 3 more minutes or till gluten develops in the dough.
- Rest it for 10 minutes and then divide the dough into balls of 45 g each.
- Round it up and keep it for proofing for at least 45 mins until they double in size.
- Heat the oil at 170° C and fry on both the sides.
- Let them cool down.
- Now, pipe the same with the stiff mango cream.
- You could also apply some apricot jam and sprinkle with icing sugar.
