Cinnamon Fried Donut with Yuzu and Mandarin Creme Patissiere

Goodman Fielder Food Service
Cinnamon Fried Donut with Yuzu and Mandarin Creme Patissiere

Cinnamon Fried Donut with Yuzu and Mandarin Creme Patissiere

Posted on 28th June 2016
There is nothing quite like the smell of freshly made donuts. Chef Sarah has the next dessert for your sweet menu.
Makes 10, scale as needed.

Ingredients

AmountMeasureName
8 each Egg yolks
120 g CSR Castor sugar
50 g White Wings Plain flour
20 g White Wings Cornflour
450 mL Milk
1 each Vanilla bean pod
45 mL Mandarin puree
30 mL Yuzu juice
500 g White Wings Universal Donut Mix
100 mL Water
50 g Cinnamon sugar
2 L Crisco Vegetable Oil

Method

Donuts Ingredients

Step 1

Take a large mixing bowl and add Egg Yolks and Sugar and whisk until light and fluffy and has gone two or three shades lighter.

Add Egg Yolks and SugarEgg Yolk Mix Should Go Lighter

Step 2

Whisk in the plain flour and the cornflour to the Egg Yolk and sugar.

Add Flour to Mix

Step 3

Heat Milk in saucepan set aside to boil.

Heat Milk in Saucepan

Step 4

Then mix the hot milk in to the Egg mix, but whisk very quickly so that the egg mix doesn’t cook.

Step 5

Add the Yuzu, Mandarin and Vanilla Bean and return to heat until the Crème Pâtissière thickens. Set aside to cool in refrigerator.

Add condiments Add to Bowl and Set Aside

Step 6

To make donut mix: blend the White Wings Donut Mix and cold water together for 1 minute at low speed then for a further minute on medium speed. Rest mixture for 10 minutes. Follow equipment manufacturers instructions for frying donuts.

Donut MixFry Donuts

Step 7

Fill donuts with Crème Pâtissière or serve as a dip.

Add Cinnamon SugarPlated Donuts

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