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IREKS Croissant Mix - Sufganiyot With Durian Cream Filling
Prep Time : 00h 07
Cooking Time : 00h 01
29 pieces
Preparation time: 7 minutes
Proofing and Resting Time: 6 and a half hours
Frying Time: 1 minute
Outcome: 29 pieces
Tools needed: Mixer including bowl, kitchen scale, frying pan, pastry bag
Ingredients
- Durian Caramel :
- 8 g Durian paste
- 30 ml. Water
- 200 g Sugar
- Durian Cream :
- 200 g Golden pastry cream
- 200 g Uniwhipped neutral
- 30 g Durian paste
- 200 g Milk
- Sufganiyot :
- 400 g Wheat flour (type 550)
- 125 g Ireks croissant mix
- 160 ml Milk
- 200 g Unsalted butter
- 200 g Eggs
- 60 g Sugar
- 8 g Salt
- 15 g Yeast
Method
- Durian Caramel : Heat sugar in a saucepan over a medium to high heat.
- While the sugar is heating, mix durian paste and water in a separate bowl then stir until the paste is completely dissolved.
- Pour the durian and water mix into the saucepan. Do not stir the caramel, just keep on rotating the pan in a circular motion.
- Once the sugar is completely melted and starts to boil use a thermometer to check the temperature. Once it reaches 116° C remove from the heat and place aside.
- Durian Cream : Place all the cream ingredients into a mixing bowl. Attach the balloon whisk to a stand mixer and beat the mixture at a high speed until a soft peak starts to form.
- Pour the cream into a pastry bag.
- Sufganiyot : Place all the sufganiyot ingredients into a mixing bowl except the butter. Attach the hook beater and mix at a low speed for 3 minutes.
- Once the dough starts to form increase the speed to medium high for 4 minutes or until the dough is smooth and a thin film starts to form.
- Add cold diced butter and let the mixer run on a medium speed for 3 minutes or until the butter is blended completely with the dough.
- Remove the dough from the bowl. Fold the dough into a square and place the dough into an airtight container, cover with a lid.
- Start the bulk fermentation in a refrigerator for 6 – 8 hours or overnight.
- Once the bulk fermentation is complete, transfer the proofed dough on to a worksurface that’s covered with flour to prevent from sticking.
- Cut the dough into square shapes, approx 6x6 cm. Place the dough pieces onto a greased baking tray, leaving space between each dough piece.
- Allow the dough to final proof for 20 - 30 minutes.
- Heat the oil to 160° C and fry the sufganiyot for at least 1 minute on each side or until golden brown
- Allow the sufganiyot to cool then fill with the durian cream by cutting a small tip off the end of the pastry bag of the prepared cream.
- Dip the filled sufganiyot in the hot durian caramel until the sufganiyot is completely coated.
- Cool on a wire rack and serve.