Wednesday, 22 February 2017

Donuts with a twist filled with Rose Pistacho Cream...

Some Donuts for the evening... I hope you all enjoy the twist.. 
These donuts  are made with whole wheat flour, oat flour, brown flatten rice flour and pomegranate juice. The filling is made with hung curd, Amul cream, rose syrup and crushed pistachios. This is a good snack for children. This is an experiment in my kitchen.
For the Rose Pistacho Cream..
Ingredients 
1/2 cup Amul Fresh Cream
1/2 cup Hung Curd 
3 tbsp Pistachio coarsely ground
2 tbsp Rose Syrup 
Method 
In a mixing bowl, beat the cream. As it thickens up, add the hung curd and beat it well. Add the ground pistachio, fold the cream with a spoon. Add the rose syrup and gently just mix it once. 

For the Dough 
250 grams Whole Wheat Flour 
75 grams All Purpose Flour 
125 grams Brown Flatten Rice flour
50 grams Oat Flour
20 grams Milk Powder 
14 grams  Dry Yeast 
50 grams + 1 tbsp Sugar  powder 
40 grams Butter 
260 ml Pomegranate Juice 
30 ml Water
Oil for frying 
Method 
Sieve whole wheat flour, all purpose flour, oat flour and flatten rice flour together. All all the flour, 50 grams  powder Sugar and milk powder together. Take the pomegranate juice and make it lukewarm. Add 1 tbsp powder sugar and yeast. Let it rise. Add the yeast water into the flour. Start to make a dough. Add the butter and water and knead it for 10 minutes. Cover it and let the dough rise. Knead the dough again and keep it on a flat surface. Roll the dough into a thick sheet with a rolling pin. Take a donut cutter or a round cutter and cut out the donuts. Cover and keep till it rises. Heat oil. Fry the donuts till golden brown. 
Once it has come to room temperature, cut the donut into half horizontally and add the cream in the centre with the help of a piping bag and a big nozzle. Sprinkle powder sugar from top.