Mascarpone Donut Poppers | Saputo Foodservice

Ingredients

• 400 ml AP Flour
• 2 tsp Baking Powder
• 100 ml Sugar, granulated
• ½ tsp Salt
• 75 ml Butter, melted
• 175 ml Milk, whole
• 1 lg Egg
• 2 tsp Vanilla
• 200 ml Sugar, granulated
• 15 ml Cocoa Powder
• 6 each Egg Yolks
• 175 ml Sugar, granulated
• 150 ml Milk, whole
• 500 gr Mascarpone
• For the donuts:
• Whisk together flour, baking powder, salt, and sugar. In another bowl, whisk together: milk, vanilla, and egg until well combined.
• Divide into 2” balls then working in batches, deep fry each of them until golden brown. Remove from oil, toss in the cocoa sugar and set on paper towels to cool.
• For the filling:
• Add in the mascarpone and whisk until smooth. Place mixture into a piping bag.
• Poke a hole in the cooled donut and squeeze the mascarpone filling in – probably about 10ml per donut. Repeat with all the donuts.