Strawberry & Cream Donuts

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Strawberry & Cream Donuts

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Ingredients

12 portion(s)

Basic Donut Dough

3 teaspoons dried yeast
75 grams warm water
80 grams Butter, chopped
250 grams Milk
375 grams plain flour
55 grams caster sugar
1/2 teaspoon salt

Strawberry Sauce

250 grams strawberries
55 grams caster sugar
1 tablespoon lemon juice
3 teaspoons cornflour

Other

canola oil
55 grams caster sugar
300 grams thickened cream

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6
7

easy

Preparation
8
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9
Dessert

Recipe's preparation

Dough Preperation

Whisk yeast and water in a small bowl until yeast disolves and set aside.

Place butter and milk in Thermomix bowl - cook 3 minutes on 100 degrees, SP 2.

Stand for 10 minutes and allow to cool slightly.

Add salt, sugar and flour to Thermomix bowl - add the yeast and water mix. Knead for 2 minutes until dough is smooth.

Place in a large greased bowl. Cover with lightly greased plastic wrap. Stand in a warm place for about 1 hour or until the dough has doubled in size.

Strawberry Sauce

Place hulled strawberries and sugar in a clean Thermomix bowl. chop 5 seconds, SP 4.

Cook for 5 minutes, 120 degrees, SP 2

Squeeze in fresh lemon juice.

Mix cornflour with 3 teaspoons of water and add to the strawberry sauce mix. Cook for a further 1 minute, 120 degrees, SP 2.

Blend sauce 45 seconds, starting SP 5 and gradually increasing to SP 10.

Set sauce aside to cool

Assembly & Cooking

Once the dough has doubled, punch down the dough. Turn onto a lightly floured surface and gently knead for 30 seconds. Using a lightly floured rolling pin, roll out dough to 1 cm thick. Using an 8.5cm round cutter, cut out 12 rounds. Place the rounds on 2 paper lined baking trays and allow to stand for 15 minutes.

Pour enough canola oil into a pot so that it comes about 5 cm up the side. Heat over high heat until oil is hot, and then reduce heat to medium low. Cook donuts in 3 batches for 2 minutes each side or until golden brown.

Using a slotted spoon, transfer to a tray lined with paper towel to drain for 10 seconds.

Place the sugar in a shallow bowl. Toss the warm donuts in the sugar. Transfer to a wire rack to cool.

Place the sauce in a piping bag. Push the nozzle into the side of the donut and squeeze in some sauce. Repeat with all of the donuts.

Pipe a little whipped cream into the donut also if desired.

Accessories you need

Spatula TM5/TM6
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.