| Carbohydrates | 56 gs |
| Energy | 642.6 kcal |
| Fats | 42.4 gs |
| Fiber | 1.3 gs |
| Protein | 11.1 gs |
| Saturated Fats | 8.9 gs |
| Sodium | 175.7 mg |
| Sugars | 24.8 gs |
Total
140difficulty
EasyCost
Ginger Glazed Doughnuts Stuffed With Sorrel Cream
Indulge in these soft, golden doughnuts filled with a luscious sorrel cream and finished with a fragrant ginger glaze. Topped with crushed gingersnap cookies for a festive crunch, this treat blends warm spices—perfect for the holiday season!
Utensils
can
Bowl
Whisk
Scissors
Pastry Bag
Cookie Cutters
Ingredients
Portions: 14
- 20 Tablespoons Nestle® KLIM® Fortificada
- 2 Teaspoons Leavening Agents, Yeast, Baker's, Active Dry
- 1/2 Cup Unsalted Butter
- 4 Cups All-Purpose Flour
- 3 Tablespoons Granulated Sugar
- 1/2 Teaspoon Coarse Sea Salt
- 4 Tablespoons Nestle® KLIM® Fortificada
- 3 Large Eggs
- 1/4 Teaspoon Ginger Powder
- 1 Cup Powdered Sugar
- 1/4 Teaspoon Ground All Spice
- 1 Cup Water
- 4 Tablespoons Powdered Sugar
- 4 Units Egg Yolk
- 8 Tablespoons Nestle® KLIM® Fortificada
- 4 Tablespoons Sorrel Jam
- 1/4 cup Cookies, gingersnaps, crushed
- 1/2 Bottle Vegetable Oil
Instructions
Make Dough and Set Aside to Proof
- 1.-Bloom yeast in warm milk with sugar.
- 2.-Once bloomed, whisk butter and eggs into milk mixture.
- 3.-In a separate bowl combine all dry ingredients together.
- 4.-Into a well formed in the dry ingredients bowl, add wet ingredients and knead into a soft dough.
- 5.-Set aside to proof with a warm kitchen towel for 45mins.
Make Glaze and Set Aside
- 6.-In a small bowl mix all dry ingredients together (Powdered milk, powdered sugar, ground ginger, ground spice)
- 7.-Add water slowly, stirring to desired consistency.
Make Sorrel Cream Filling and Set Aside
- 8.-In a small pot (off the heat) combine water, powdered milk, sugar and egg yolks and whisk until well mixed.
- 9.-Put onto a low heat and continue whisking until it thickens.
- 10.-Once cooled, add Sorrel jam to the Custard, swirl in and set aside.
Frying Doughnuts
- 11.-Cut wax paper into squares to place formed doughnuts onto.
- 12.-Punch proofed dough down and roll dough out. Use a cookie cutter or glass to cut rounds into dough.
- 13.-Place each formed doughnut onto wax paper and cover with a kitchen towel to proof another 45mins-1hr
- 14.-In large pot, pour oil of choice and bring to frying temperature.
- 15.-Drop dough gently off wax paper into oil and fry until golden on either side.
- 16.-Drain on wire rack to cool and continue.
Assembly
- 17.-Place Sorrel cream into pastry bag and set aside.
- 18.-Pour ginger glaze into a wide mouthed bowl and set aside.
- 19.-Take a doughnut, bore a hole into the side and pipe Sorrel Cream into hole until full.
- 20.-Dip in ginger cream and repeat until all doughnuts are completed.
- 21.-For Garnish: top with crushed ginger snap cookies.
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