Rafaelo Donuts

Light and fluffy donuts, coated in white chocolate and generously filled with coconut cream. A delightful dessert that will impress everyone.

Details

  • Preparation Time: 120 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 25

Ingredients

Donuts

  • 500 g Wheat flour, white, multi-purpose

  • 500 g Wheat flour, white, multi-purpose

  • 1 teaspoon Salt, table

  • 4 dl Milk, whole milk

  • 80 g Yeast, dry

  • 8 pieces Egg, egg yolk, fresh

  • 100 g Sugar, white

  • 2 piece Sugar, white

  • 60 ml Oil, vegetable oil, canola

  • pieces Lemon zest, fresh

  • 2 spoons Alcohol, Rum

Glaze

  • 300 g chocolate, dark

  • 30 ml Oil, vegetable oil, canola

Posip

  • pieces Coconut, flakes

Rafaelo krema

  • 350 ml Milk, whole milk

  • 150 ml Sweet cream

  • 4 pieces Egg, egg yolk, fresh

  • 70 g Sugar, white

  • 45 g Koruzni škrob

  • 150 g chocolate, dark

  • 1 teaspoon Vanilla, extract, natural

  • 100 g Coconut, flakes

  • 300 g Sweet cream

Steps

  1. Sift the flour into the mixer's bowl and create a well in the center. Sprinkle salt around the edges, ensuring it doesn’t fall into the well.

  2. Prepare the yeast mixture: Heat 1 dl of milk in a small cup, then crumble the yeast into it and add a tablespoon of sugar. Mix well. Pour the yeast mixture into the well in the flour and let it rise.

  3. Mix the remaining milk with egg yolks, the rest of the sugar, oil, rum, and lemon zest. Once the yeast mixture has risen, pour the wet ingredients into the well and mix on low speed until all ingredients are combined. Use a dough hook attachment. Knead the dough on low speed for at least 10 minutes until it becomes soft and pliable. If it feels too wet, add a bit more flour.

  4. Knead the dough briefly by hand, then place it in a greased bowl, cover with a damp kitchen towel, and let it rise for about an hour.

  5. Divide the risen dough into portions of about 70 g each and shape them into smooth balls without cracks. Place them on a damp cloth and let them rise again for at least 45 minutes.

  6. Meanwhile, heat the oil to 170°C. Ensure there is at least 3 cm of oil in the pot and avoid overheating—heat it slowly and steadily. Carefully place the risen donuts top-side down into the hot oil and cover the pot with a lid. Fry for about 3-4 minutes on each side or until golden brown. Do not cover the pot when flipping. Remove the fried donuts and place them on a paper towel to absorb excess oil.

  7. For the coating, melt the chocolate and mix in the oil. Let it cool to room temperature, then dip the top of each donut into the coating, ensuring excess chocolate is drained—otherwise, it may drip down the sides. Sprinkle with coconut flour or crushed almonds. Let the coating set completely.

  8. For the Rafaelo cream, mix milk, 150 ml of sweet cream, egg yolks, sugar, starch, and vanilla paste in a bowl. Strain the mixture into a pot and cook over low heat, stirring constantly with a whisk until thickened.

  9. Pour the thickened cream over white chocolate and stir until the chocolate melts. Add coconut flour to the hot cream and mix well. Cover the cream with plastic wrap (to prevent a skin from forming) and refrigerate until cooled.

  10. Fold whipped cream into the cooled cream mixture and keep it refrigerated until ready to use.

  11. Cut the cooled and coated donut in half. Fill a piping bag with the cream, fitted with any desired tip. Generously pipe the cream into the center of the donut and place the coated half on top—assemble the donut like a mini cake.

Nutrition Information (Per 100g)

  • Calories: 400.42 kcal
  • Fat: 14.77 g
    • Saturated Fat: 8.72 g
  • Carbohydrates: 56.28 g
    • Sugars: 16.6 g
  • Protein: 7.97 g
  • Fiber: 2.96 g

Advice

The listed ingredients yield approximately 25 donuts. When preparing yeast dough, ensure all ingredients are at room temperature before starting. While the dough is rising, avoid opening windows to prevent drafts.