Mango Doughnut

MANGO
DOUGNUTS
BY CHEF POOJA MASURKAR
DOUGHNUTS
Ingredients
Poolish :
40g water
40g flour
1g yeast
Final dough :
150g flour
50g khandsari sugar (can use white
sugar/coconut sugar as well)
50g water
28g oil (I used cold pressed sunflower oil. But any
neutral flavoured oil works here)
4g salt
All of the poolish
Directions
FOR POOLISH :
Mix everything very well and keep at room temperature for
3-4 hours. Or until the entire mixture looks like a very airy
mousse.
The total time will vary depending upon the ambient
temperature. Hotter the weather quicker the fermentation
process
FOR FINAL DOUGH :

mix water with sugar, keep it aside for a few minutes until the sugar melts.
once the Poolish is ready, mix the poolish with flour, water and sugar.
Knead using stretch and fold method until the gluten is 70% formed. The window pane
test here will look a bit cloudy. If you are not sure what stretch & fold is, check out my
Insta story line on how to make beetroot burger buns. Its deep down in my highlights,
where I also show how to knead dough using stretch & fold method.
Now Knead in the salt, again using stretch and fold method.
Once the salt has mixed in well, knead in the oil. The oil gets kneaded in , in 3parts. Use
the stretch and fold method to knead in the oil. It will look a bit tacky and difficult at first,
but do not change the kneading method and stick to stretch and fold.
After all the oil is kneaded in do the window pane test again. At this point the window
pane should be clean and not cloudy.
Make a smooth ball with the dough, pop it in a clean bowl, cover the bowl with
cling wrap or pop it in a clean plastic bag and keep in the the fridge. The
dough will dry out if it is not covered properly, so be careful here.
The dough ferments in the fridge for a minimum 15hours, maximum 24hrs.
Next day take the dough out of the fridge and keep it at room temperature for
30mins.
Then roll it out to 1/2 inch thickness. If the dough keeps springing back when
you are rolling it , it means the gluten is tense and you need to wait a little
longer for the gluten to relax only then you will be able to roll out the dough.
Once the dough is rolled out to 1/2 inch thickness, cut it to circles of desired
diameter. Leftover dough can be re rolled and re-used. Place these circles on
parchment paper dusted with flour. Make sure the parchment paper is
generously dusted with flour else the dough circles will stick to the parchment
paper and will be a pain later!
Cover with cloth and let it proov for 1-1.5hrs. The proofing time will vary based
on the ambient temperature. Warmer climates will require lesser time, colder
climates will require more time to proov. After one hour is up, fry one doughnut
just to check if its proofed enough. After frying doughnut if you don’t have a
white Line in the centre like in the picture below then you need to proov the
doughnuts a little longer.
I like to roll the doughnuts in dry desiccated coconut powder immediately after
frying.
Once the doughnuts cool down, pipe in the pastry cream. Top the doughnuts
with some fresh mangoes & enjoy!
MANGO PASTRY
CREAM
Ingredients
Mango pastry cream
Mango puree 190g

Almond milk 60g
Khandsari sugar 70g (adjust according to the sweetness of your
mangoes)
Tapioca starch 11g
Agar 1/8 tsp
Vanilla extract 1/4 tsp
Directions
In a medium bowl mix together tapioca starch and agar powder.
In a thick bottom saucepan measure mango puree, almond milk,
sugar, vanilla. Heat it slightly, just enough to melt the sugar then
put off the heat. Pour a small part of this mixture over the tapioca
agar mixture, whisk vigorously. Once this is mixed well, with one
hand you will be whisking the liquids inside the SAUCEPAN, with
the other hand you will be pouring the tapioca, agar solution into
the saucepan in a thin stream. Remember the heat is off at this
point. Mix everything well then put on the heat,
Continue whisking vigorously till the mixture thickens up and
starts bubbling rapidly.
Take it off heat.
Transfer to a clean bowl and cover with cling film or parchment
touching the surface completely. Let it cool down to room
temperature , then pop it in the fridge. After 4 hours of it being in
the fridge, take it out, grind it and then pop it back again into the
fridge covered with cling film/parchment paper touching the
surface. Let the pastry cream set in the fridge overnight before
using.
Pastry cream stays well in the fridge for 4days.
Feel free to reach out to me on instagram @chefpoojamasurkar

iin case of any doubts/ help with trouble shooting and do not forget to
share your creations with me and keep me motivated to keep sharing
recipes with you all.
Love,
Pooja

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MANGO

FOR FINAL DOUGH :

Mango puree 190g

Feel free to reach out to me on instagram @chefpoojamasurkar

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