TENDER SIGH COURSES

DONUTS AND GLAZES

 FERMENTED DOUGH DONUTS /
SUGAR DONUT
INGREDIENTS
40 g milk powder
750 g flour
3 pcs egg
150 g sugar
200 g butter
10 g salt
20 g yeast
400 ml water
1 liter oil

PROCEDURE

1. Mix all the ingredients supported with a fountain, except water or butter. Integrate
them, and gradually add the liquids (butter and water) until forming a dough.
2. Work the dough for 30 minutes. (in mixer until it comes off the bowl)
3. Let it ferment for an hour, roll out the dough to a thickness of 2 cm, cut with a
donut cutter, let it rest for 10 minutes and fry.
4. Dry the oil with a paper and cover with glaze to taste.
5. If you wish to make sugar when leaving the oil, dry and sprinkle immediately with
refined sugar.

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 BAKED DOUGH DONUTS
INGREDIENTS
½ cup warm water
15 grams baking powder
3 cups of milk
220 grams sugar
4 eggs
2 teaspoons of salt
140 grams of margarine
1500 grams of flour
1 liter oil

PROCEDURE

1. Mix the warm water and yeast in a bowl and let sit until the yeast rises.
2. Add milk, sugar, salt, eggs, margarine to the yeast mixture and stir.
3. Add ¾ of the flour to the mixture and work on a table, kneading for approximately
30 minutes.
4. Gradually add the remaining flour, constantly tapping the dough on the table.
Grease a bowl with oil and ferment the dough until it doubles in size.
5. Spread the dough leaving a thickness of 2 cm, cut with a donut cutter, arrange on
trays and put them to ferment in the oven with the door open at 140º. Once they
double in size, fry in oil.
6. Dry the oil with a paper and cover with glaze to taste.
7. If desired

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CAKE DONUTS
INGREDIENTS
2 ½ cups of flour
1 Sugar cup
2 tablespoons of baking powder
½ teaspoon salt
¾ cup yogurt
1 teaspoon vanilla
2 eggs
3 tablespoons melted butter

PROCEDURE

1. Preheat the oven to 200º

2. Sift flour, baking powder, salt and sugar.
3. Add the yogurt, eggs, vanilla and melted butter and mix very well.
4. Grease a donut pan with butter and flour.
5. Pour the mixture halfway and bake for 15 to 20 minutes until golden.
6. Let cool in the tray for a few minutes, glaze to your liking.

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 GLUTEN FREE DONUTS
INGREDIENTS
2 ½ cups coconut flour
½ cup of sugar
2 tablespoons baking powder
½ teaspoon salt
¾ cup coconut milk
2 eggs
3 tablespoons of melted margarine

PROCEDURE

1. Preheat the oven to 200º

2. Sift flour, baking powder, salt and sugar.
3. Add the milk, eggs and melted margarine and mix very well.
4. Grease a donut pan with butter and flour.
5. Pour the mixture halfway and bake for 15 to 20 minutes until golden.
6. Let cool in the tray for a few minutes, glaze to your liking.

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CHCOLATE AND ALMOND DONUTS

INGREDIENTS
2 ½ cups of flour
¼ cup cocoa
¾ cup sugar
2 tablespoons baking powder
½ teaspoon salt
¾ cup yogurt
1 teaspoon almond essence
2 eggs
3 tablespoons melted butter

PROCEDURE

1. Preheat the oven to 200º

2. Sift flour, cocoa, baking powder, salt and sugar.
3. Add the yogurt, eggs, almond essence and melted butter and mix very well.
4. Grease a donut pan with butter and flour.
5. Pour the mixture halfway and bake for 15 to 20 minutes until golden.
6. Let cool on the tray for a few minutes.
7. Decorate with ganache and flaked almonds.

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 STRAWBERRY DONUTS
INGREDIENTS
2 ½ cups of flour
¾ cup sugar
2 tablespoons baking powder
½ teaspoon salt
¾ cup strawberry yogurt
1 teaspoon vanilla
2 eggs
3 tablespoons of melted butter ½ cup of strawberries cut into squares.

PROCEDURE

1. Preheat the oven to 200º

2. Sift flour, baking powder, salt and sugar.
3. Add the yogurt, eggs, vanilla and melted butter and strawberries, mix very well.
4. Grease a donut pan with butter and flour.
5. Pour the mixture halfway and bake for 15 to 20 minutes until golden.
6. Let cool on the tray for a few minutes, glaze with strawberry glaze and natural
strawberries.

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APPLE DONUTS
INGREDIENTS
2 ½ cups of flour
¾ cup sugar
2 tablespoons baking powder
1 teaspoon of cinnamon
½ teaspoon salt
¾ cup Greek yogurt
2 teaspoon vanilla
3 eggs
4 tablespoons melted butter
½ cup grated apple

PROCEDURE

1. Preheat the oven to 200º

2. Sift flour, baking powder, cinnamon, salt and sugar.
3. Add the yogurt, eggs, vanilla, melted butter and grated apple and mix very well.
4. Grease a donut pan with butter and flour.
5. Pour the mixture halfway and bake for 15 to 20 minutes until golden.
6. Let cool in the tray for a few minutes, glaze to your liking.

CARROT DONUTS
INGREDIENTS

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2 ½ cups of flour
½ cup muscovado sugar
½ cup refined sugar
2 tablespoons baking powder
½ teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon grated ginger
¾ cup yogurt
1 teaspoon vanilla
½ cup grated carrot
½ cup finely chopped walnut
2 eggs
3 tablespoons melted butter

PROCEDURE

1. Preheat the oven to 200º

2. Sift flour, baking powder, salt, nutmeg, cinnamon and sugar.
3. Add the yogurt, eggs, vanilla and melted butter and ginger and carrot, mix very well.
4. Grease a donut pan with butter and flour.
5. Pour the mixture halfway and bake for 15 to 20 minutes until golden.
6. Let cool in the tray for a few minutes, glaze with the cream cheese frosting and a little
chopped walnut.

COCONUT DONUTS
INGREDIENTS
2 ½ cups of flour

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¾ cup sugar
2 tablespoons baking powder
½ teaspoon salt
¾ cup coconut yogurt
1 teaspoon coconut essence
2 eggs
3 tablespoons melted butter
½ cup grated coconut

PROCEDURE

1. Preheat the oven to 200º

2. Sift flour, baking powder, salt and sugar.
3. Add the yogurt, eggs, coconut essence and melted butter, grated coconut and mix
very well.
4. Grease a donut pan with butter and flour.
5. Pour the mixture halfway and bake for 15 to 20 minutes until golden.
6. Let cool on the tray for a few minutes, glaze with coconut glaze.

RED VELVET DONUTS

INGREDIENTS
40 grams of milk
35 grams sour cream
1 teaspoon vinegar
2 cornstarch grains
40 grams flour
6 grams cocoa

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½ teaspoon baking soda

33 grams butter
52 grams sugar
25 grams muscovado sugar
1 egg
1 teaspoon red gel coloring
1 teaspoon vanilla extract

PROCEDURE

1. Preheat the oven to 200º.

2. Combine the milk and sour cream with white vinegar and let it sit for 15 minutes.
3. Cream the sugars and butter with a spatula or spoon.
4. Separately mix the egg with the coloring and vanilla extract.
5. Add the powders to the butter mixture along with the coloring in three additions.
Grease a donut pan with butter and flour.
6. Pour the mixture halfway and bake for 15 to 20 minutes until golden.
7. Let cool on the tray for a few minutes, cream cheese frosting.

DULCE DE LECHE DONUTS

INGREDIENTS
180 grams of butter
160 grams of sugar
4 eggs
280 grams of flour
1 cajeta cup
1 teaspoon baking powder
1 pinch of salt

PROCEDURE

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1. Preheat the oven to 200º

2. Beat the butter with the sugar, add the eggs.
3. Add the dry ingredients, add the cajeta and mix well.
4. Grease a donut pan with butter and flour.
5. Pour the mixture halfway and bake for 15 to 20 minutes until golden.
6. Let cool on the tray for a few minutes, caramel glaze.

NUTELLA DONUTS
INGREDIENTS
180 grams of butter
140 grams of sugar
20 grams of cocoa
4 eggs
280 grams of flour
1 cup NUTELLA
1 teaspoon baking powder
1 pinch of salt

PROCEDURE

1. Preheat the oven to 200º

2. Beat the butter with the sugar, add the eggs.
3. Add the dry ingredients, add the Nutella and mix well.

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4. Grease a donut pan with butter and flour.

5. Pour the mixture halfway and bake for 15 to 20 minutes until golden.
6. Let it cool in the tray for a few minutes, glaze with ganache and decorate with
terreros.

BANANA DONUTS
INGREDIENTS
2 ½ cups of flour
¾ cup sugar
3 tablespoons of baking powder
1 teaspoon of cinnamon
½ teaspoon salt
¼ cup mashed banana
½ cup yogurt
2 teaspoon vanilla
3 eggs
4 tablespoons melted butter

PROCEDURE

1. Preheat the oven to 200º

2. Sift flour, baking powder, salt, cinnamon and sugar.
3. Add the yogurt, eggs, vanilla and melted butter and mashed banana, mix very
well.
4. Grease a donut pan with butter and flour.

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5. Pour the mixture halfway and bake for 15 to 20 minutes until golden.
6. Let cool in the pan for a few minutes, glaze with maple glaze.

IRISH COFFEE DONUTS

INGREDIENTS
2 ½ cups of flour
1 Sugar cup
2 tablespoons of baking powder
½ teaspoon salt
¾ cup yogurt
1 teaspoon of baileys
2 spoon of coffee
3 eggs
4 tablespoons melted butter

PROCEDURE

1. Preheat the oven to 200º

2. Sift flour, baking powder, salt and sugar.
3. Add the yogurt, eggs, vanilla and melted butter, baileys and mix very well.
4. Grease a donut pan with butter and flour.
5. Pour the mixture halfway and bake for 15 to 20 minutes until golden.
6. Let cool in the tray for a few minutes, glaze with Baileys glaze.

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PISTACHE DONUTS
INGREDIENTS
2 ½ cups of flour
1 Sugar cup
2 tablespoons of baking powder
½ teaspoon salt
¾ cup yogurt
1 teaspoon pistachio essence
2 eggs
3 tablespoons melted butter

PROCEDURE

1. Preheat the oven to 200º

2. Sift flour, baking powder, salt and sugar.
3. Add the yogurt, eggs, pistachio essence and melted butter and mix very well.
4. Grease a donut pan with butter and flour.
5. Pour the mixture halfway and bake for 15 to 20 minutes until golden.
6. Let cool in the tray for a few minutes, decorate with icing.
almond and ground pistachio.

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OREO DONUTS
INGREDIENTS
70 grams of butter
1 cup of refined sugar
2 eggs
½ cup of natural yogurt
75 ml of milk
1 ½ cups of flour
½ cup cocoa
1 teaspoon baking soda
4 oreo cookies in pieces

PROCEDURE

1. Preheat the oven to 200º

2. Cream butter and sugar
3. Add eggs, yogurt and milk, Incorporate the dry ingredients.
4. Add the cookies in pieces
5. Grease a donut pan with butter and flour.
6. Pour the mixture halfway and bake for 15 to 20 minutes until golden.
7. Let cool in the tray for a few minutes, glaze to your liking.

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CHOCOLATE GLAZE

INGREDIENTS
15 g half cream
60 g icing sugar
30 g cocoa
5 g butter
35 ml hot water

PROCEDURE

1. Melt the butter and add the cocoa off the heat, the water and the half cream, beat
with a balloon whisk until the cocoa is well integrated, add the sugar, passing it
through a few sifts, work with the balloon whisk until it thickens.

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ROYAL GLAZE

INGREDIENTS
65 grams of butter
2 cups of powdered sugar
1 teaspoon vanilla

PROCEDURE

1. Melt the butter in a pan and add the icing sugar, if it is dry add the vanilla and stir,
2. Once the mixture is smooth, remove from heat and dry for 10 minutes.
3. Before using, bring it back to the heat to melt and add 1 tablespoon of water, until
it has the desired consistency.

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 GANACHE

INGREDIENTS

250 g dark coverage

25 g butter
125 ml milk

PROCEDURE
1. Boil the milk, when it comes to a boil, remove it from the heat and add the chocolate
that has been cut into small pieces, until it disintegrates.
2. Finally add the butter when we have a temperature of
26° C and stir constantly until it has the desired texture.

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VANILLA GLAZE

INGREDIENTS
1 cup of icing sugar
2 tablespoon of milk
½ teaspoon vanilla essence
Desired color dye

PROCEDURE
1. Mix sugar, milk, vanilla, until the sugar is dissolved.
2. Add the coloring until you get the desired shade.
3. Use immediately to glaze the donuts.

MANGO GLAZE

INGREDIENTS
1 cup of icing sugar
2 tablespoons of mango juice

PROCEDURE
1. Mix sugar with mango juice until the sugar is dissolved.
2. Use immediately to glaze the donuts.
MOCHA GLAZE

INGREDIENTS
220 grams of dark chocolate
1 ½ cup powdered sugar
¾ lycont cream

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2 tablespoons of ground coffee

PROCEDURE
1. Boil the cream together with the coffee, once it boils add the chocolate.
2. Mix very well and add the icing sugar. Mix and use.

LEMON GLAZE

INGREDIENTS
2 cup powdered sugar
2 tablespoons lemon juice
1 teaspoon lemon zest

PROCEDURE
1. Mix sugar with lemon juice and zest, until sugar is dissolved.
2. Use immediately to glaze the donuts.
COCONUT GLAZE
INGREDIENTS
4 tablespoons coconut milk
1 teaspoon toasted coconut
2 cup of icing sugar

PROCEDURE
1. Mix sugar with coconut milk and grated coconut until the sugar is dissolved.
2. Use immediately to glaze the donuts.

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WHITE CHOCOLATE GLAZE

INGREDIENTS
225 grams white chocolate
¾ cup powdered sugar
1 teaspoon vanilla
1/3 cup lycont cream

PROCEDURE
1. Boil the cream, once it boils add the chocolate and essence.
2. Mix very well and add the icing sugar. Mix and use.
BAYLEIS GLAZE

INGREDIENTS
85 grams dark chocolate
2 cup of icing sugar
¼ cup bayleis
3 tablespoons of water

PROCEDURE
1. Boil the liquor, once it boils add the chocolate,
2. Mix very well and add the icing sugar. Mix and use.

CHOCOLATE GLAZE BITTER

INGREDIENTS
225 grams dark chocolate
1 cup of icing sugar
2 cup of lycot cream
3 tablespoons of butter

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PROCEDURE
1. Boil the cream together with the butter, once it boils add the chocolate,
2. Mix very well and add the icing sugar. Mix and use.
CREAM CHEESE FROSTING

INGREDIENTS
225 grams cream cheese
4 cup of icing sugar
1 Vanilla tablespoon

PROCEDURE
1. Cream the cream cheese, add the vanilla.
2. Mix very well and add the icing sugar. Mix and use.

YOGURT GLAZE

INGREDIENTS
1 cup of icing sugar
4 tablespoons of yogurt

PROCEDURE
1. Integrate the sugar with the yogurt.
2. Mix very well and use.
STRAWBERRY GLAZE
1 cup of icing sugar
2 tablespoon of milk
½ teaspoon strawberry essence
Pink coloring

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PROCEDURE
1. Mix sugar, milk, essence, until the sugar is dissolved.
2. Add the coloring until you get the desired shade.
3. Use immediately to glaze the donuts.

MINT GLAZE

INGREDIENTS
1 cup of icing sugar
½ cup fresh mints
2 tablespoons of mint liqueur
½ cup boiling water

PROCEDURE
1. Add the mint to the boiling water and grind in a processor.
2. Mix the leg obtained together with the icing sugar and the liquor.
3. Use immediately.

CREAMY CHOCOLATE COVERAGE

INGREDIENTS
60 grams of chopped dark chocolate
¾ cup lycont cream

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2 tablespoons powdered sugar
1 tablespoon cocoa
1 teaspoon vanilla

PROCEDURE
1. Melt the chocolate in a bain-marie, partly beat the cream with the icing sugar and
the essence, once the chocolate is cold, integrate it into the cream in an
enveloping manner.

BLACKBERRY GLAZE
1 cup of icing sugar
2 tablespoon of milk
½ teaspoon natural blackberry juice
Lilac coloring

PROCEDURE
1. Mix sugar, milk, juice, until the sugar is dissolved.
2. Add the coloring until you get the desired shade.
3. Use immediately to glaze the donuts.

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 COFFEE GLAZE
3 cups of powdered sugar
4 teaspoons of coffee dissolved in two teaspoons
of water
1 teaspoon expensive honey
¼ teaspoon vanilla essence
3 tablespoons of hot water.

PROCEDURE
1. Mix the water with the coffee, dissolve well.
2. Add powdered sugar, essence, expensive honey.
3. Add water only if necessary to make the glaze thinner.
4. Use immediately to glaze the donuts.

MAPLE GLAZE
INGREDIENTS
1 cup of icing sugar
¼ cup maple syrup
3 tablespoons of half cream

PROCEDURE
1. Mix the sugar and honey until well integrated, gradually add the cream until
smooth. Use immediately.

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INGREDIENTS
1 cup of icing sugar
2 tablespoons of orange juice

PROCEDURE
1. Mix sugar with orange juice, until sugar is dissolved.
2. Use immediately to glaze the donuts.

CARAMEL GLAZE

INGREDIENTS
3/4 cup lycont cream
1 cup muscovado sugar
3 tablespoons corn syrup
½ teaspoon salt
1 teaspoon vanilla extract

PROCEDURE
1. Boil the cream, along with the sugar and honey, stir constantly for 5 minutes,
remove from the heat and add the salt and vanilla and let it rest. If the glaze cools
and dries, you can reheat it over low heat. ,

ALMOND GLAZE

INGREDIENTS
INGREDIENTS
1 cup of icing sugar
2 tablespoons of milk
1 tablespoon of almond essence

PROCEDURE
1. Mix sugar with milk and essence, until the sugar is dissolved.

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 2. Use immediately to glaze the donuts.

ALMOND CRUNCH

INGREDIENTS
1 egg white
2 ¼ cup sliced almonds
3 tablespoons of refined sugar
4 cups chopped walnuts

PROCEDURE
1. Preheat the oven to 160º, prepare a tray with a silicone mat.
2. Separately beat the egg white until it is foamy, add the almonds and stir to mix
well.
3. Sprinkle the sugar over the almonds, distribute them on the tray and bake for 10
minutes.
My glossary:

• Acremar: Mix or beat an ingredient or preparation until smooth so that it

acquires a creamy consistency.
• Sugar : Natural sweetener extracted from sugar cane
and sugar beet, it is marketed in the national market in different degrees of
refinements: piloncillo, muscovado, brown, refined, glass, inverted and
isomalt. Beat: Stir a compound to increase volume and consistency while
making it softer. You can work with a manual balloon whisk or a mixer.

• Incorporate: Delicately spread other ingredients to a whipped mixture, so that

the air contained in said compound is not eliminated and a homogeneous
compound is obtained, mixing delicately with a flexible plastic spatula.
• Whipping cream: In most recipes we use low-fat whipping cream, it is the
LYCOT brand, in frozen presentation, it is recommended when purchasing it to

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measurei cup by cup and store it in the freezer in pre-measured baggies.
• Butter : it must be animal fat, brands recommended to use "Gloria, Eugenia",
have a high fat content that provides flavor, texture as well as soft bread.
• Cocoa : Hershey you can find it in any supermarket, sift it before using to
avoid lumps.

Flour: Select Wheat, sift it before using, and look for wheat flours with a
protein of 10.
• Semi-bitter chocolate: You can get it in bars at the supermarket or in mini
Kiss Alpezi.
• Baking powder: “REXAL” brands, it is added to fluff baked foods, they only
lose their action if they are old or if they have been left open.
• Eggs: They add flavor, texture, structure and richness, they should always be
as fresh as possible, they should always be at room temperature as cold eggs
cause the dough to split, take them out of the refrigerator 1 or 2 hours before
preparing the recipe, and with a weight of 5060g.
• Milk: Whole milk, used to moisten products.

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1 C. 5ml 1
c 15ml
g. Grams
t. Cup