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Maple and Strawberry Flat Donuts
2024-04-18
https://www.metro.ca/userfiles/image/recipes/beignets-fraises-12290.jpg
PT30M
PT16M
PT46M
Optional additional toppings: Selection Dessert Whip, Irresistibles Stroopwafel Caramel Ice Cream sandwiches (cut into small wedges), fresh mint leaves.Tip on how to keep berries and herbs fresh:
Wash mint sprigs in a large bowl. Shake off excess water from mint sprigs and roll small bundles in a sheet of paper towel. Place bundles in a resealable container refrigerated for up to 2 weeks.Wash mint sprigs in a large bowl. Shake off excess water from mint sprigs and roll small bundles in a sheet of paper towel. Place bundles in a resealable container refrigerated for up to 2 weeks.Wash and drain strawberries. Transfer wet strawberries into a resealable container lined with 2 sheets of SpongeTowels® UltraPRO Double Roll. Strawberries will keep fresh refrigerated for up to one weekSlice strawberries and finely chop 2 tbsp (30ml) mint. Combine in a bowl with maple syrup and set aside.Heat 2-inches of vegetable or canola oil in a large pot to 350F-375F. Cut pizza dough into 8 equal wedges. With lightly oiled hands, stretch and flatten each wedge to roughly 1/4-inch thick oval shapes. Fry dough one at a time for 1-1/2 to 2 minutes; flipping frequently until golden brown.Remove and let drain on a baking sheet lined with paper towel.Spread 1 tbsp (15mL) hazelnut chocolate spread onto each flat donut and top with strawberries, chopped cookies and any desired additional toppings such as: dessert whip, Stroopwafel wedges, and/or fresh mint leaves. Serve immediately.
8
Metro
0
0
0
0
454 g strawberries
1 bunch mint
SpongeTowels® UltraPRO Double Roll
1/4 cup (60 mL) Irresistibles Premium Dark Maple Syrup
700 g Fresh 2 Go Whole Wheat Pizza Dough
olive for frying
1/2 cup (125 mL) Selection hazelnut chocolate spread
4 Irresistibles Maple Leaf cookies, chopped
Maple and Strawberry Flat Donuts
8
Desserts
0:30
Preparation
0:16
COOKING
0:46
TOTAL TIME
Ingredients
-
454 g
strawberries
-
1 bunch
mint
-
SpongeTowels® UltraPRO Double Roll
-
1/4 cup
(60 mL)Irresistibles Premium Dark Maple Syrup
-
700 g
Fresh 2 Go Whole Wheat Pizza Dough
-
olive for frying
-
1/2 cup
(125 mL)Selection hazelnut chocolate spread
-
4
Irresistibles Maple Leaf cookies, chopped
Preparation
Optional additional toppings: Selection Dessert Whip, Irresistibles Stroopwafel Caramel Ice Cream sandwiches (cut into small wedges), fresh mint leaves.
Tip on how to keep berries and herbs fresh: Wash mint sprigs in a large bowl. Shake off excess water from mint sprigs and roll small bundles in a sheet of paper towel. Place bundles in a resealable container refrigerated for up to 2 weeks.
Wash mint sprigs in a large bowl. Shake off excess water from mint sprigs and roll small bundles in a sheet of paper towel. Place bundles in a resealable container refrigerated for up to 2 weeks.
Wash and drain strawberries. Transfer wet strawberries into a resealable container lined with 2 sheets of SpongeTowels® UltraPRO Double Roll. Strawberries will keep fresh refrigerated for up to one week
Slice strawberries and finely chop 2 tbsp (30ml) mint. Combine in a bowl with maple syrup and set aside.
Heat 2-inches of vegetable or canola oil in a large pot to 350F-375F. Cut pizza dough into 8 equal wedges. With lightly oiled hands, stretch and flatten each wedge to roughly 1/4-inch thick oval shapes. Fry dough one at a time for 1-1/2 to 2 minutes; flipping frequently until golden brown.
Remove and let drain on a baking sheet lined with paper towel.
Spread 1 tbsp (15mL) hazelnut chocolate spread onto each flat donut and top with strawberries, chopped cookies and any desired additional toppings such as: dessert whip, Stroopwafel wedges, and/or fresh mint leaves. Serve immediately.
Source :
Metro
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