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Gluten-free, wheat-free, corn-free, 100% vegan
Fried Krapfen and Donuts
Product used: Angel Mix 3.0, Xanthan Gum Quantity: 6 large pieces or 12 small Preparation time: 20 minutes Proofing:60 minutes @ 35°C @ 70/80% R.H. Baking:Fry for 2/3 minutes @ 180°C Level:Medium
Our recipes are designed to inspire your creativity and expertise, helping you create unique, high-quality gluten-free products. Try them, then adapt and refine them to suit your needs, just like a true artisan, adding your own touch to make every creation truly your own.
To decorate: Granulated sugar or vanilla icing sugar
Procedure:
Pour all the dry ingredients into the mixer bowl, attach the paddle attachment, and begin mixing at medium speed, gradually adding the liquids.
Then increase the speed and continue mixing the dough for 7–8 minutes. From time to time, stop the machine and, with a spatula, scrape the dough from the sides of the bowl back towards the center. Do not reduce the mixing time: prolonged mixing is essential to obtain a smooth, soft, homogeneous, and lump-free dough.
Turn the dough out onto a work surface and knead it briefly with your hands, using rice starch for dusting if necessary. Form a regular cylinder and divide it into portions of equal weight.
Round each portion with the palms of your hands until you obtain smooth and compact spheres, then arrange them on a baking sheet lined with parchment paper. If desired, you can turn some portions into donuts by making a hole in the center.
Slightly flatten the shapes, cover them, and let them rise according to the instructions.
Before frying, it is highly recommended to cut the parchment paper around each product, leaving each piece resting on its own small piece of paper. This way, you can handle the shapes more easily and transfer them to the oil without having to lift them directly, reducing the risk of deflating or deforming them. During frying, the paper will detach easily and you can remove it with tongs.
Fry according to the instructions, then roll the still-warm products in granulated sugar or sprinkle them - once cooled - with powdered sugar. You can fill them with pastry cream, jam, hazelnut and chocolate spread, or your preferred filling.
To best enjoy them, consume them while still warm. It is not advisable to freeze the cooked product; for better preservation, instead, freeze the prepared shapes before proofing and proceed with proofing before frying.
Please note that the indicated baking times and temperatures may vary depending on factors such as the type of equipment used, product sizes, etc., and that the liquids specified in the recipe may need to be adjusted according to the hydration level of the flours and starches used.
Tips & tricks:
By reducing the sugar (20g) and increasing the salt (5g), and removing the flavourings for the sweet version, it's possible to prepare a savoury Donut, perfect for example for brunch or an original appetizer, for instance, filled with crab meat, grilled vegetables and melted cheese, etc.
If you want a donut with the classic white line, replace 20g of water with 25g of egg white and do not flatten the dough before letting it rise.
Angel Mix is a concentrated powdered additive that's gluten-free, wheat-free, corn-free, and soy-free, and 100% vegan. It's used to prepare all types of sweet or savory gluten-free puff pastries - both with margarine and/or butter - and other gluten-free baked goods.
Can I make the recipe without Angel Mix?
For doughs like croissants, puff pastry, or bakery breads, the answer is no: omitting Angel Mix will completely compromise the final result, risking wasted time and ingredients.
For simpler doughs, it is possible to try replacing Angel Mix with another ingredient, but the outcome will never be the same.
With croissant dough or puff pastry, what else can I make?
Our recipes are intended as starting points, designed to help you develop your own customized solutions or to create a wide variety of other products.
With croissant dough, you can prepare Danish pastries, Pain au chocolat, sweet or savory filled pastries, and more. With puff pastry, you can make mini pizzas, cream horns, savory pies, vol-au-vent, and many other preparations.
What can I dust my work surface with to prevent the dough from sticking?
For laminated doughs, such as puff pastry, croissants, etc., it is IMPERATIVE to use rice starch, tapioca starch, or potato starch, in that order. Avoid using flour of any type or grain size, as it alters the composition of the dough, making it dry and creating micro-cracks on the surface.
For bread, pizza dough, etc., it is recommended to use any type of starch, but it is also possible to use very fine grain glutenfree flour.
In any case, it is recommended to use only the amount strictly necessary for the preparation and to remove the excess, especially when preparing puff pastry doughs.
Why don't you use cornstarch in recipes?
Because we want to offer an alternative to the usual ready-to-use industrial mixes, which are largely composed of corn starch.
Proposing recipes based on this same ingredient would be inconsistent with our vision.
Of course, those who prefer can substitute cornstarch for potato starch. It's a cheap and easy-to-find ingredient, but it tends to dry out the products more quickly.
Do I need a mixer?
Yes, while it's possible to prepare the dough by hand or with household appliances, it's highly recommended to use a mixer, even a non-professional one, as long as it's powerful enough to properly prepare the dough.
ANGEL MIX 3.0
€20,00
5.0
1 review1
total reviews
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