Sweet Basil Cream-filled Donuts
Nutritional values
(Percentage of daily recommendation)
| Calorie | 142 cal. | (7 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 12 g | (48 %) | ||
| Roughage | 0.6 g | (2 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 0.3 μg | (1 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.5 mg | (4 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 13 μg | (4 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 3.7 μg | (8 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 28 mg | (1 %) | ||
| Calcium | 12 mg | (1 %) | ||
| Magnesium | 7 mg | (2 %) | ||
| Iron | 0.5 mg | (3 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 1 mg | |||
| Cholesterol | 79 mg | |||
| Complete sugar | 13 g |
Ingredients
- For the frosting
- 150 grams powdered sugar
- 1 Tbsp pomegranates
- 1 tsp Lime juice
- 60 grams Macadamia Nuts
- For the filling
- 1 splash lemon juice
- green Food coloring
- For the donuts
- 3 egg yolks
- Pastry flour (to dust work surface)
- vegetable oil (to fry doughnuts)
Preparation steps
For the donuts, mix 350 g flour, sugar, salt and yeast. Mix butter, milk and egg yolks and beat into dry ingredients with a stand mixer fitted with a dough hook. Continue mixing dough at low speed 2-3 minutes. Add remaining flour and knead by hand until dough is smooth and pliable. Cover dough with a cloth and let rest about 15 minutes.
On a floured surface, roll out dough to about 1.5 cm (approximately 1/2 inch) thick. Cut round doughnuts about 7 cm (approximately 2 3/4 inches) diameter, and cut holes from the middles about 2 cm (approximately 3/4 inch) diameter. Leave cut donuts on a floured surface, cover with a cloth and let stand about 1 hour.
For the filling, mix 3-4 tablespoons milk with cornstarch and sugar until smooth. Rinse basil and pluck leaves. Set aside some small leaves for garnish. Chop remaining basil leaves finely, stir about half into remaining milk in a saucepan and simmer gently about 10 minutes. Strain milk mixture through a sieve into another pan, bring to a boil and remove from heat. Stir cornstarch into milk and simmer, stirring constantly, until thickened, 2-3 minutes. Stir lemon juice and remaining basil into filling and tint pale green with food coloring if desired. Cover filling with plastic wrap and let cool.
To fry doughnuts, heat oil in a deep fryer to 170°C (approximately 325°F). Fry batches of donuts 2-3 minutes, turning once. Drain fried doughnuts on paper towels.
Mix filling and spoon into a piping bag. Pipe filling into donuts, repeating in several places as necessary to fill donuts.
For the frosting, mix powdered sugar, grenadine and lime juice until smooth and thick. Coarsely chop nuts. Spread frosting over donuts, sprinkle with nuts garnish with basil to serve.
