Elena Adell

Donuts and Cronuts

RECIPE BOOK

Donuts and
Cronuts © Scoolinary - All rights reserved

Elena Adell

© Scoolinary – All Rights Reserved

This content is the property of Scoolinary. Modification, reproduction,
duplication, copying, distribution, sale, resale and other forms of exploitation
for commercial or equivalent purposes are prohibited without the proper
authorization of its owner.
 Elena Adell
Donuts and Cronuts

Contents
Meet your instructor Oreo Donut

Techniques you will learn ● Oreo Ganache

● White chocolate coating
Hazelnut gianduja Donut
RECIPES
● Hazelnut gianduja
Preferment for Donut
Exotic Donut
Donut dough
● Mango and passion fruit jam
Glazed Donut ● Coconut cream
● Chocolate coating
● Glaze
Lemon Pie Donut
Peanut and caramel Donut ● Lemon cream
● Meringue
● Salted caramel
● Peanut gianduja Lotus cookie Donut

Cookie Donut ● Lotus cream

● Chocolate coating
● Caramel ganache
Pistachio and raspberry Donut
● Milk chocolate coating
● Pistachio Namelaka
Darth Vader Donut ● Raspberry jam
● Pistachio gianduja
● Donut dough
● Dark chocolate ganache Black Forest Donut
● Cocoa streusel
● Dark chocolate coating ● Morello cherry jam
● Whipped vanilla ganache
Tiramisu Donut ● Chocolate cream
● Cream cheese Red Velvet Donut
● Coee syrup
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● Chocolate coating ● Donut dough

● Raspberry glaze
 Elena Adell
Donuts and Cronuts

Contents
Vegan Donut dough

● Preferment
● Roux
● Vegan fat mixture
● Donut dough

Vegan mango, banana and dark

chocolate Donut

● Mango, banana and dark chocolate

ganache

Vegan orange and chocolate Donut

● Orange marmalade

Cronut dough

Almond praline cronut

● Almond praline

Cheesecake cronut
● Blueberry jam

RESOURCES

Glossary

Recommended equipment

Conversion table

Allergens
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 Elena Adell
Donuts and Cronuts

MEET YOUR INSTRUCTOR

Elena Adell
Elena Adell began her culinary career in Later, she became head of the pastry
Michelin-starred restaurants such as workshop at Sant Croi, collaborating
Manairó, Châteaux de Riell, and Dos closely with Albert Roca to modernize
Cielos, where she honed essential skills traditional pastry techniques. For the
in organization and culinary precision. past four years, she has been sharing
Her true passion led her to specialize in her expertise as an instructor in the
pastry at the Barcelona Guild, ultimately advanced culinary course at the Sant
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earning a position at the renowned Ignasi – Sarrià school, training the next
pastry shop Bubó. There, she worked generation of professionals.
alongside masters like Carles Mampel
and Hans Ovando, further refining her
expertise in the art of pastry.
 MEET YOUR INSTRUCTOR

Elena Adell
Donuts and Cronuts

It’s not just about

imparting knowledge, but
also about conveying love
and care for the trade and
respect for the
ingredients.
- Elena Adell

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 Elena Adell
Donuts and Cronuts

Techniques you will learn

In this course, in addition to the recipes themselves, you will also learn
dierent cooking techniques that will be useful on numerous occasions. The
techniques you will learn are:

● Kneading dough with yeast, by hand and with a mixer

● Tempering Chocolate
● Chocolate coating
● Temperature control of fermenting doughs, ganaches, coatings
and gels
● Emulsions
● Dough fermentation
● Caramelizing meringue
● Deep frying
● Ganaches, gels and glazes
● Infusing coee
● Coee syrup
● Laminating cronut dough
● Whipping cream
● Refining nuts
● Filling donuts and cronuts

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 Elena Adell
Donuts and Cronuts

Preferment for
donuts
- 1 h and 10 min

Ingredients Preparation
● 160 g flour type T45 or medium
● Dissolve the yeast in water and mix with the
strength
● 160 g water at 22°C flour until a paste-like consistency is
● 20 g fresh yeast achieved.

● Cover with plastic film wrap and allow to

double in volume at room temperature
(approximately 20°C).

● It will take approximately 1 hour to reach this

volume.

Allergens
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7
 Elena Adell
Donuts and Cronuts

Donut dough
12 pieces 2 hours

Ingredients Preparation
● 350 g T45 or medium-strength flour
● Prepare the poolish as indicated in the
● 10 g salt
poolish recipe (p. 7).
● 200-220 g egg
● 50 g white sugar ● Mix the poolish with the flour, sourdough
● 25 g honey
starter (optional), salt, egg, honey, powdered
● 65 g buer
milk, baking powder, and aromas, kneading
● 25 g powdered milk
● 1.5 g baking powder until a homogeneous dough is formed and
● 1 g vanilla extract the gluten network begins to develop.
● zest of 1 lemon
● Gradually stir in the white sugar.
● zest of 1 orange
100 g biga (optional)(p. 71)
●
● Once the sugar is fully incorporated, add the
● Preferment (page 7)
cold buer (cut into cubes) lile by lile until
fully incorporated.

● Remove the dough and oxygenate it by giving

it a few folds. Shape into a ball and place it in a
greased bowl.

● Grease the surface of the dough and cover

Allergens
with plastic film wrap.
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● Reserve the dough in the refrigerator for 30

minutes.

The recipe continues on the next page

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 Elena Adell
Donuts and Cronuts

Donut dough
12 pieces 2 hours

Ingredients Preparation
● 350 g T45 or medium-strength flour
● Remove from the refrigerator, roll out
● 10 g salt
● 200-220 g egg between two greased silicone mats until it
● 50 g white sugar reaches a thickness of 1.2 cm and freeze.
● 25 g honey
● 65 g buer ● Once frozen, cut to desired size and allow to
● 25 g powdered milk ferment at 27°C until doubled in size.
● 1.5 g baking powder
● 1 g vanilla extract ● Fry in plenty of sunflower or seed oil at 170°C.
● zest of 1 lemon
● zest of 1 orange ● Remove and place on absorbent paper to
● 100 g biga (optional)(p. 71) drain excess oil.
● Preferment (page 7)
Note

● To cut the donuts, an outer cuer of 8.5-9 cm

and an inner cuer of 2.5 cm are used.

● For the preparation of berlinas (filled donuts),

a round cuer of 8.5 cm is used.
Allergens
● Sizes are approximate and can be adjusted to
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the desired size.

9
 Elena Adell
Donuts and Cronuts

Glazed Donut
12 pieces 10 min Glaze
Ingredients Preparation
● 600 g icing sugar
● Sift the sugar and mix with the rest of the
● 100 g hot water
● 15 g lemon juice ingredients.
● Cooked donuts (p.8)
● If the mixture is too thick, the texture can be
adjusted with a lile more water.

● Place the freshly made and warm donuts on a

wire rack, and cover them completely with
the icing using a piping bag.

● Transfer to a new tray to recover the excess

glaze and place in the oven at 150°C for 10
seconds.

Note

● It is recommended to monitor the drying of

the glaze while in the oven, as it should be
Allergens removed immediately if it starts to bubble.
None
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● Once removed from the oven, take them o

the rack before they dry completely to
prevent them from sticking.

10
 Elena Adell
Donuts and Cronuts

Peanut and caramel

Donut
12 pieces 10 min Salted caramel
Ingredients Preparation
● 130 g cream 35%.
● Heat the cream together with the glucose
● 20 g liquid glucose
● 130 g white sugar and vanilla extract. Keep warm.
● 10 g noisee buer
● 1 g vanilla extract
● In a saucepan, prepare a dry caramel with the
● 0.5 g fleur de sel white sugar and deglaze with the hot cream.

● Cool the caramel to 40°C and add the

noisee buer using a hand blender.

● Finally, add the salt.

● Reserve in the refrigerator.

Allergens
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 Elena Adell
Donuts and Cronuts

Peanut and caramel

Donut
12 pieces 10 min Peanut gianduja
Ingredients Preparation
● 60 g milk chocolate 38% Ghana
● Melt the two chocolates and mix with the
Cacao Barry
● 60 g white chocolate 29% Blanc peanut buer.
Satin Cacao Barry
● 80 g peanut buer
● Temper to 26°C for use.

Allergens
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 Elena Adell
Donuts and Cronuts

Peanut and caramel

Donut
12 pieces 15 min Finishing
Ingredients Preparation
● Donuts (p.9)
● Fill the donuts with the salted caramel using
● Salted caramel (page 11)
● Peanut gianduja (page 12) a piping bag and a smooth nozzle N° 6.
● Roasted peanuts
● Fleur de sel
● Cool for 5 minutes in the freezer.

● Coat with the peanut gianduja and top with

roasted peanuts and fleur de sel flakes.

Allergens
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 Elena Adell
Donuts and Cronuts

Cookie Donut
12 pieces 10 min Caramel ganache
Ingredients Preparation
● 50 g white sugar
● Heat the cream together with the vanilla and
● 10 g buer
● 100 g white chocolate 29% Blanc invert sugar to boiling point. Keep warm.
Satin Cacao Barry
● 70 g cream 35%
● Meanwhile, prepare a dry caramel with the
● 1 g vanilla extract white sugar and deglaze with the hot cream.
● 20 g invert sugar
● Pour over the chocolate and buer, emulsify
with a blender and set aside.

Allergens
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14
 Elena Adell
Donuts and Cronuts

Cookie Donut
12 pieces 10 min
Milk chocolate coating

Ingredients Preparation
● 200 g milk chocolate 38% Ghana
● Melt the chocolate and mix with the oil.
Cacao Barry
● 20 g sunflower or grapeseed oil
● Temper to 28°C-30°C for use.

Allergens
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15
 Elena Adell
Donuts and Cronuts

Cookie Donut
12 pieces 15 min Finishing
Ingredients Preparation
● Donuts (page 9)
● Fill the donuts with the caramel ganache.
● Caramel ganache (p. 14)
● Milk chocolate couverture (page
● Cool for 5 minutes in the freezer.
15)
● 1 white chocolate cornet ● Cover with the milk chocolate coating.
● chocolate chips
● mini cookies ● Pipe some white chocolate lines and
decorate with chocolate chips and mini
cookies.

Allergens
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 Elena Adell
Donuts and Cronuts

Darth Vader Donut

12 pieces 2 hours Donut dough
Ingredients Preparation
● 340 g T45 or medium-strength flour
● Prepare the poolish as indicated in the
● 10 g alkaline cocoa powder or Extra
Brute Cacao Barry poolish recipe (p. 7).
● 10 g salt
● 200-220 g egg
● Knead together with the poolish the flour,
● 50 g white sugar sourdough (optional), salt, egg, honey,
● 25 g honey powdered milk, the baking powder, cocoa and
● 65 g buer flavorings, until a homogeneous dough is
● 25 g powdered milk
obtained in which the glutinous network
● 1.5 g baking powder
● 1 g vanilla extract
begins to develop.
● zest of 1 lemon
● Gradually stir in the white sugar.
● zest of 1 orange
● 100 g sourdough (optional)(p. 71)
● Once fully incorporated, gradually add the
● Preferment (page 7)
cold buer, cut into cubes, until fully
incorporated.

● Remove the dough and oxygenate it by giving

it a few folds. Pour the dough into a greased
Allergens bowl.
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● Grease the surface of the dough and cover

with plastic film wrap. Set aside for 30
minutes in the refrigerator.

The recipe continues on the next page

17
 Elena Adell
Donuts and Cronuts

Darth Vader Donut

12 pieces 2 hours Donut dough
Ingredients Preparation
● 340 g T45 or medium-strength flour
● Remove from the refrigerator, roll out
● 10 g alkaline cocoa powder or Extra
Brute Cacao Barry between two greased silicone mats until it
● 10 g salt reaches a thickness of 1.2 cm and freeze.
● 200-220 g egg
● 50 g white sugar ● Once frozen, cut to desired size and let
● 25 g honey ferment at 27°C until doubled in size.
● 65 g buer
● 25 g powdered milk ● Fry in plenty of sunflower or seed oil at 170°C.
● 1.5 g baking powder
● 1 g vanilla extract ● Remove and place on absorbent paper to
● zest of 1 lemon absorb excess oil.
● zest of 1 orange
● 100 g sourdough (optional)(p. 71)
● Preferment (page 7)

Allergens
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18
 Elena Adell
Donuts and Cronuts

Darth Vader Donut

12 pieces 10 min Dark chocolate ganache
Ingredients Preparation
● 100 g milk chocolate 38% Ghana
● Melt the chocolate and mix with the cocoa
Cacao Barry
● 8 g cocoa powder Extra Brute powder.
Cacao Barry
● 20 g invert sugar
● Heat the cream together with the glucose
● 10 g liquid glucose and invert sugar to 40°C, and pour over the
● 180 g cream 35%. chocolate.

● Emulsify with a blender and reserve in the

refrigerator for 12 hours before use.

Allergens
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19
 Elena Adell
Donuts and Cronuts

Darth Vader Donut

12 pieces 15 min Cocoa streusel
Ingredients Preparation
● 50 g almond powder
● Mix all ingredients until a sandy texture is
● 45 g strong flour
● 5 g cocoa powder Extra Brute obtained.
Cacao Barry
● 50 g cold buer cut in cubes
● Freeze and then bake at 150°C for 12 minutes.
● 25 g white sugar
● Set aside for the assembly.
● 25 g brown sugar

Allergens
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 Elena Adell
Donuts and Cronuts

Darth Vader Donut

12 pieces 10 min Dark chocolate coating
Ingredients Preparation
● 200 g dark chocolate 70%
● Melt the chocolate and mix with the oil.
Saint-Domingue Cacao Barry
● 20 g sunflower or grapeseed oil
● Temper to 30°C for use.

Allergens
None
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21
 Elena Adell
Donuts and Cronuts

Darth Vader Donut

12 pieces 15 min Finishing
Ingredients Preparation
● Cocoa donuts (page 18)
● Fill the donuts with the chocolate ganache
● Chocolate ganache (page 19)
● Cocoa streusel (page 20) and chill for 5 minutes in the freezer.
● Dark chocolate coating (page 21)
● Dip halfway into the chocolate coating and
cover completely with the cocoa streusel.

Allergens
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22
 Elena Adell
Donuts and Cronuts

Tiramisu Donut
12 pieces 10 min Cream cheese
Ingredients Preparation
● 40 g cream cheese (Philadelphia)
● Melt the trimoline together with the gelatin
● 40 g mascarpone
● 10 g trimoline mass.
● 6 g gelatin mass 220 bloom
● 33 g semi whipping cream
● Gradually stir in the cheeses and finally the
semi-whipped cream.

● Reserve in refrigerator for use.

Allergens
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23
 Elena Adell
Donuts and Cronuts

Tiramisu Donut
12 pieces 30 min Coee syrup
Ingredients Preparation
● 100 g water
● Mix the three ingredients and bring to a boil.
● 50 g crushed coee beans
● 25 g white sugar
● Allow to infuse for at least 30 minutes.

● Reserve and strain before use.

Allergens
None
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24
 Elena Adell
Donuts and Cronuts

Tiramisu Donut
12 pieces 10 min Chocolate coating
Ingredients Preparation
● 200 g Zéphyr caramel chocolate
● Melt the chocolate and mix with the rest of
35% cocoa Barry
● 3 g soluble coee powder the ingredients.
● 20 g grapeseed or sunflower seed
oil
● Temper to 28°C-30°C for use.

Allergens
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25
 Elena Adell
Donuts and Cronuts

Tiramisu Donut
12 pieces 15 min Finishing
Ingredients Preparation
● Donuts (page 9)
● Fill the donuts with the cream cheese.
● Cream cheese (page 23)
Coee syrup (page 24)
●
● Dip halfway into the coee syrup.
● Chocolate coating (page 25)
● Caramelized almonds ● Cool for 5 minutes in the freezer.
● Marshmallows
● Cocoa powder Extra Brute Cacao ● Cover with the topping and decorate with
Barry
caramelized almonds and marshmallows.

● Sprinkle lightly with cocoa powder.

Allergens
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26
 Elena Adell
Donuts and Cronuts

Oreo Donut
12 pieces 10 min Oreo cookie ganache
Ingredients Preparation
● 100 g white chocolate 29% Blanc
● Melt the chocolate and crumble the cookies
Satin Cacao Barry
● 130 g cream 35%. over it.
● 66 g Oreo type cookie
● 40 g Philadelphia style cream
● Separately, heat the cream along with the
cheese inverted sugar to 40°C.
● 20 g invert sugar
● 10 g buer ● Pour over the chocolate and cookies. Blend
and emulsify with a blender.

● Add the cheese and finish mixing.

● Reserve in the refrigerator for 12 hours before

use.

Allergens
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27
 Elena Adell
Donuts and Cronuts

Oreo Donut
12 pieces 10 min
White chocolate coating

Ingredients Preparation
● 200 g white chocolate 29% Blanc
● Melt the chocolate and mix with the oil.
Satin Cacao Barry
● 20 g sunflower or grapeseed oil
● Temper to 28°C-30°C for use.

Allergens
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28
 Elena Adell
Donuts and Cronuts

Oreo Donut
12 pieces 15 min Finishing
Ingredients Preparation
● Cocoa Donuts (page 18)
● Fill the donuts with the Oreo ganache.
● Ganache (page 27)
White chocolate coating (page 28)
●
● Cool for 5 minutes in the freezer.
● 1 dark chocolate cornet
● Crumbled Oreo cookies ● Dip halfway into the white chocolate coating.

● Cover half with the crumbled cookie and on

the other half draw lines of dark chocolate.

Allergens
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29
 Elena Adell
Donuts and Cronuts

Hazelnut gianduja
Donut
12 pieces 10 min Hazelnut gianduja
Ingredients Preparation
● 120 g milk chocolate 38% Ghana
● Melt the chocolate and mix with the hazelnut
Cacao Barry
● 80 g hazelnut paste paste.

● Temper to 26°C for use.

Allergens
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30
 Elena Adell
Donuts and Cronuts

Hazelnut gianduja
Donut
12 pieces 15 min Finishing
Ingredients Preparation
● Donuts (page 9)
● Fill the donuts with the hazelnut spread using
● Hazelnut spread
● Hazelnut gianduja (page 30) a piping bag and a smooth nozzle N° 6.
● Chopped hazelnut
● Chill in the freezer for 5 minutes.

● Dip the donuts halfway in the gianduja and

cover with toasted hazelnut before it
crystallizes completely.

● Decorate with a few lines of hazelnut cream.

Allergens
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31
 Elena Adell
Donuts and Cronuts

Exotic Donut
12 pieces 10 min
Mango and passion fruit jam

Ingredients Preparation
● 35 g Boiron passion fruit puree
● Heat the puree to 40°C.
● 95 g Boiron mango puree
1 fresh passion fruit
●
● Sprinkle the pectin and white sugar into the
● 50 g sugar
● 3 g pectin NH
puree.
● 6 g gelatin mass 220 blooms
● Bring to a boil and add the citric acid.
● 0.8 g citric acid

● Stir in the gelatin and set aside in the

refrigerator, covered with plastic film wrap,
until ready to use.

Allergens
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32
 Elena Adell
Donuts and Cronuts

Exotic Donut
12 pieces 10 min Coconut cream
Ingredients Preparation
● 70 g cream 35
● Melt the white chocolate.
● 270 g coconut puree
30 g gelatin mass 220 bloom
●
● Separately, heat the puree and cream to 40°
● 60 g white chocolate 29% Blanc
Satin Cacao Barry
C, and add the melted gelatine mass.
● 20 - 30 g grated coconut
● Blend both parts and reserve in the
refrigerator, covered with plastic film wrap,
for 12 hours before use.

Allergens
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33
 Elena Adell
Donuts and Cronuts

Exotic Donut
12 pieces 10 min Chocolate coating
Ingredients Preparation
● 200 g passion chocolate
● Melt the chocolate and mix with the oil.
● 20 g sunflower or grapeseed oil
● Temper to 28°C-29°C for use.

Allergens
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34
 Elena Adell
Donuts and Cronuts

Exotic Donut
12 pieces 15 min Finishing
Ingredients Preparation
● Donuts (page 9)
● Fill the donuts with the jam and coconut
● Mango and passion fruit jam (p. 32)
● Coconut cream (p. 33) cream.
● Chocolate coating (page 34)
● Coconut, sliced
● Chill in the freezer for 5 minutes and coat
● Passion crisp with the topping.

● Garnish with the coconut slices and the

passion crisp.

Note

● If passion fruit chocolate is not available,

white chocolate with a lile yellow
liposoluble coloring can be used.

Allergens
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35
 Elena Adell
Donuts and Cronuts

Lemon Pie Donut

12 pieces 10 min Lemon cream
Ingredients Preparation
● 50 g lemon juice
● Mix all the Ingredients in a saucepan, except
● 90 g white sugar
● 70 g buer the zest, and heat until it boils and acquires
● 90 g egg the texture of a pastry cream.
● 20 g egg yolk
● 5 g cornstarch or cornflour ● Cover with plastic film wrap until completely
● zest of 1 lime/lemon cooled.

● Before using, grate a fresh lime or lemon peel

over the cold cream.

Allergens
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36
 Elena Adell
Donuts and Cronuts

Lemon Pie Donut

12 pieces 20 min Meringue
Ingredients Preparation
● 200 g white sugar
● Whisk the egg whites with the white sugar
● 100 g egg white
and heat in a bain-marie until they reach 55°
C (55°F).

● Transfer to the electric mixer and whisk until

a firm meringue is obtained.

● Use to cover donuts.

Allergens
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37
 Elena Adell
Donuts and Cronuts

Lemon Pie Donut

12 pieces 10 min Finishing
Ingredients Preparation
● Donuts (page 9)
● Fill the donuts with the lemon cream.
● Lemon cream (page 36)
● Meringue (page 37)
● Cover with the meringue, giving it maximum
volume.

● Caramelize lightly with a blowtorch.

Allergens
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38
 Elena Adell
Donuts and Cronuts

Lotus cookie Donut

12 pieces 10 min Lotus cream
Ingredients Preparation
● 160 g Lotus type cookie
● Pour all ingredients over the cookies.
● 60 g cream 35%
15 g invert sugar
●
● Process with a food processor until the
● 50 g “dulce de leche” or caramel
sauce
mixture is smooth and the cookies are
completely crushed.

● Reserve in the refrigerator.

Allergens
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39
 Elena Adell
Donuts and Cronuts

Lotus cookie Donut

12 pieces 10 min Chocolate coating
Ingredients Preparation
● 200 g Zéphyr caramel chocolate
● Melt the chocolate and mix it with the oil.
35% Cacao Barry
● 20 g grapeseed or sunflower seed
● Temper to 28°C for use and mix with the
oil
● 50 g toasted almond granules
almond granules.

Allergens
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40
 Elena Adell
Donuts and Cronuts

Lotus cookie Donut

12 pieces 15 min Finishing
Ingredients Preparation
● Donuts (page 9)
● Fill the donuts with the lotus cream using a
● Lotus cream (p. 39)
● Chocolate coating (page 40) piping bag and a smooth nozzle N° 6.
● Lotus cookies, crumbled
● Place in the freezer for 5 minutes.

● Dip the donuts in the chocolate, and before

they crystallize, cover half of each one with
the crumbled cookies.

Allergens
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41
 Elena Adell
Donuts and Cronuts

Pistachio and
raspberry Donut
12 pieces 10 min Pistachio Namelaka
Ingredients Preparation
● 50 g whole milk
● Heat the milk with the glucose to 40°C and
● 5 g liquid glucose
● 18 g gelatin mass 220 bloom add the melted gelatine.
● 60 g natural pistachio paste
● 60 g white chocolate 29% Blanc
● Pour in the pistachio paste and melted
Satin Cacao Barry chocolate.
● 100 g cream 35%.
● Emulsify with a blender and add the cold
cream.

● Finish the emulsion and reserve in the

refrigerator, covered with plastic film wrap,
for use.

Allergens
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42
 Elena Adell
Donuts and Cronuts

Pistachio and
raspberry Donut
12 pieces 10 min Raspberry jam
Ingredients Preparation
● 120 g Boiron raspberry puree
● Heat the puree to 40°C.
● 30 g fresh or frozen raspberries
75 g white sugar
●
● Sprinkle the pectin and white sugar into the
● 4.5 g pectin NH
● 1.5 g citric acid
puree.

● Add the raspberries and bring to a boil.

● Add the citric acid and boil for a few seconds.

● Remove to a container and reserve for use.

Allergens
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43
 Elena Adell
Donuts and Cronuts

Pistachio and
raspberry Donut
12 pieces 10 min Pistachio gianduja
Ingredients Preparation
● 150 g white chocolate 28%.
● Melt the chocolate and mix with the
● 100 g natural pistachio paste
pistachio paste.

● Temper to 26°C for use.

Allergens
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44
 Elena Adell
Donuts and Cronuts

Pistachio and
raspberry Donut
12 pieces 15 min Finishing
Ingredients Preparation
● Donuts (page 9)
● Fill the donuts with the namelaka and
● Pistachio Namelaka (page 42)
● Raspberry jam (page 43) raspberry jam.
● Pistachio gianduja (page 44)
● Chopped pistachio
● Chill for 5 minutes in the freezer then coat
● Raspberry crisp half of them with the gianduja.

● Top with chopped pistachio and raspberry

crisp.

Allergens
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45
 Elena Adell
Donuts and Cronuts

Black Forest Donut

12 pieces 10 min Morello cherry jam
Ingredients Preparation
● 120 g Boiron Morello or cherry puree
● Heat the puree to 40°C.
● 30 g morello or frozen cherries
75 g white sugar
●
● Sprinkle in the pectin together with the white
● 2.5 g pectin NH
● 0.6 g citric acid
sugar.

● Add the frozen cherries and bring to a boil.

● Add the citric acid and cook for a few

seconds.

● Remove to a container and reserve for use.

Allergens
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46
 Elena Adell
Donuts and Cronuts

Black Forest Donut

12 pieces 10 min
Whipped vanilla ganache

Ingredients Preparation
● 55 g White Chocolate 29% Blanc
● Heat the cream, glucose and vanilla to 40°C.
Satin Cacao Barry
● 215 g cream 35
● Add the hydrated and melted gelatin.
● 12 g glucose syrup
● ¹⁄₂ vanilla pods ● Melt the chocolate and emulsify with the
● 15 g gelatin mass 220 bloom
cream using a blender. Let stand for 24 hours.

● Pipe the mixture using a piping bag.

Allergens
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 Elena Adell
Donuts and Cronuts

Black Forest Donut

12 pieces 10 min Chocolate cream
Ingredients Preparation
● 200 g cream 35%.
● Heat the cream to 40°C together with the
● 8 g Inverted sugar
● 6 g gelatin mass 220 bloom invert sugar and add the melted gelatine.
● 80 g dark chocolate 70%
Saint-Domingue Cacao Barry
● Pour over the previously melted chocolates
● 75 g milk chocolate 38% Ghana and emulsify with a blender.
Cacao Barry
● Store in the refrigerator, covered with plastic
film wrap, for 12 hours before use.

Allergens
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 Elena Adell
Donuts and Cronuts

Black Forest Donut

12 pieces 15 min Finishing
Ingredients Preparation
● Cocoa donuts (page 18)
● Fill the donuts with the jam and the
● Dark chocolate coating (page 21)
● Morello cherry jam (page 46) chocolate cream.
● Whipped vanilla ganache (p. 47)
● Chocolate cream (p. 48)
● Cool for 5 minutes in the freezer and then
● Cherries for decoration cover with the dark chocolate coating.

● Decorate with the whipped vanilla ganache

and fresh cherries.

Allergens
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49
 Elena Adell
Donuts and Cronuts

Red Velvet Donut

12 pieces 2 hours Donut dough
Ingredients Preparation
● 350 g T45 or medium-strength flour
● Prepare the poolish as indicated in the
● 10 g salt
● 200-220 g egg poolish recipe (p. 7).
● 50 g white sugar
● 25 g honey
● Knead together with the poolish, flour,
● 65 g buer sourdough (optional), salt, egg, honey,
● 25 g powdered milk powdered milk, the baking powder, coloring
● 1.5 g baking powder and flavorings, until a homogeneous dough is
● 1 g vanilla extract
obtained in which the glutinous network
● zest of 1 lemon
● zest of 1 orange
begins to develop.
● 2 g red coloring
● Gradually stir in the white sugar.
● 100 g sourdough (optional)
● Preferment (page 7)
● Once fully incorporated, gradually add the
cold buer, cut into cubes, until fully
incorporated.

● Remove the dough and oxygenate it by giving

it a few folds. Shape and place it in a greased
Allergens bowl.
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● Grease the surface of the dough and cover

with plastic film wrap. Set aside for 30
minutes in the refrigerator.

The recipe continues on the next page

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 Elena Adell
Donuts and Cronuts

Red Velvet Donut

12 pieces 2 hours Donut dough
Ingredients Preparation
● 350 g T45 or medium-strength flour
● Remove from the refrigerator, roll out
● 10 g salt
● 200-220 g egg between two greased silicone mats until it
● 50 g white sugar reaches a thickness of 1.2 cm and freeze.
● 25 g honey
● 65 g buer ● Once frozen, cut to desired size and let
● 25 g powdered milk ferment at 27°C until doubled in size.
● 1.5 g baking powder
● 1 g vanilla extract ● Fry in plenty of sunflower or seed oil at 170°C.
● zest of 1 lemon
● zest of 1 orange ● Remove and place on absorbent paper to
● 2 g red coloring drain the excess oil.
● 100 g sourdough (optional)
● Preferment (page 7)

Allergens
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 Elena Adell
Donuts and Cronuts

Red Velvet Donut

12 pieces 10 min Raspberry glaze
Ingredients Preparation
● 600 g icing sugar
● Sift the sugar and mix with the coloring, the
● 100 g Boiron raspberry puree
● 15 g lemon juice warm puree and the lemon juice.
● Water-soluble red coloring.
● If the mixture is too thick, the texture can be
adjusted with a lile more water.

● Place the freshly made, warm donuts on a

wire rack, and cover them completely with
the icing using a piping bag.

● Transfer to a new tray to recover the excess

glaze and place in the oven at 150°C for 10
seconds.

Allergens
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52
 Elena Adell
Donuts and Cronuts

Red Velvet Donut

12 pieces 10 min Finishing
Ingredients Preparation
● Red velvet donuts (page 47)
● Fill the donuts with raspberry jam and cream
● Cream cheese (page 23)
● Raspberry jam (pg. 42) cheese.
● Whipped vanilla ganache (p. 47)
● Raspberry glaze (page 52)
● Place on a wire rack and glaze with the
● Fresh raspberries for garnish raspberry glaze.

● Once cold, decorate with whipped vanilla

ganache and fresh raspberries.

Allergens
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53
 Elena Adell
Donuts and Cronuts

Vegan Donut dough

15 pieces 1 hour Preferment
Ingredients Preparation
● 240 g flour type T45 or medium
● Prepare the poolish as indicated in the recipe
strength
● 240 g water on page 7.
● 25 g fresh yeast

Allergens
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54
 Elena Adell
Donuts and Cronuts

Vegan Donut dough

15 pieces 10 min Roux
Ingredients Preparation
● 100 g strong flour
● Heat the water and oil, then scald the flour.
● 50 g water
● 20 g olive oil
● Cook over medium heat until the mixture
comes together into a cohesive, elastic
dough.

Allergens
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 Elena Adell
Donuts and Cronuts

Vegan Donut dough

15 pieces 10 min Vegan fat mixture
Ingredients Preparation
● 33 g cocoa buer
● Melt the cocoa buer and mix with the
● 33 g coconut oil
● 33 g olive oil coconut and olive oil using a blender.

● Let cool, cut into cubes and reserve in the

refrigerator.

Allergens
None
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 Elena Adell
Donuts and Cronuts

Vegan Donut dough

15 pieces 1 hour Donut dough
Ingredients Preparation
● Preferment (page 7)
● Mix the chickpea flour with the water using a
● Roux (p. 55)
● 410 g strong flour blender.
● 15 g salt
● 200 g water
● Knead the poolish, the roux, the flour, the
● 20 g chickpea flour salt, the mixture of water and chickpea flour,
● 75 g white sugar the invert sugar, the baking powder and the
● 36 g invert sugar flavourings. When a homogeneous dough is
● 100 g vegan buer
obtained in which the glutinous network
● 1.5 g baking powder
● zest of 1 lemon
begins to develop, add the white sugar lile
● zest of 1 orange by lile.
● 1 g vanilla extract
● Once the white sugar is incorporated, add
the prepared buer cubes.

● Remove the dough and oxygenate it by giving

it a few folds. Shape and place in a greased
bowl.
Allergens
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57
 Elena Adell
Donuts and Cronuts

Vegan Donut dough

15 pieces 1 hour Donut dough
Ingredients Preparation
● Preferment (page 7)
● Grease the surface of the dough and cover
● Roux (p. 55)
● 410 g strong flour with plastic film wrap. Set aside 30 minutes in
● 15 g salt the refrigerator.
● 200 g water ● Remove from the refrigerator, roll out
● 20 g chickpea flour between two greased silicone mats until it
● 75 g white sugar
reaches a thickness of 1.2 cm and freeze.
● 36 g invert sugar
100 g vegan buer
●
● Once frozen, cut to desired size and let
● 1.5 g baking powder
● zest of 1 lemon
ferment at 27°C until doubled in size.
● zest of 1 orange
● Fry in plenty of sunflower or seed oil at 170°C.
● 1 g vanilla extract

Allergens
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58
 Elena Adell
Donuts and Cronuts

Vegan mango,
banana and dark
chocolate Donut
12 pieces 10 min
Mango, banana and dark
chocolate ganache
Ingredients Preparation
● 100 g dark chocolate 65% Alto el
● Heat the purees and invert sugar to 35°C.
Sol
● 100 g Boiron banana puree
● Melt the chocolate and emulsify with the
● 80 g Boiron mango puree
● 20 g invert sugar
purees.

● Reserve in the refrigerator for 12 hours before

use.

Allergens
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59
 Elena Adell
Donuts and Cronuts

Vegan mango,
banana and dark
chocolate Donut
12 pieces 15 min Finishing
Ingredients Preparation
● Vegan donuts (p. 58)
● Fill the donuts with the ganache and chill for
● Mango, banana and dark chocolate
ganache (page 59) 5 minutes in the freezer.
● Dark chocolate slivers
● Dark chocolate coating (p.21)
● Dip halfway into the chocolate coating.
● Cocoa powder Extra Brute Cacao
● Decorate with dark chocolate slivers and
Barry
sprinkle with cocoa.

Note

● Adding invert sugar to ganaches prevents

them from drying out over the days, thus
improving their shelf life and texture.

Allergens
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 Elena Adell
Donuts and Cronuts

Vegan orange and

chocolate Donut
12 pieces 10 min Orange marmalade
Ingredients Preparation
● 120 g natural orange puree
● Heat the puree and orange juice to 40°C.
● 30 g orange juice
75 g white sugar
●
● Add the white sugar previously mixed with
● 3.5 g pectin NH
● 0.6 g citric acid
the pectin.

● Bring to a boil and add the citric acid.

● Store in refrigerator until use.

Allergens
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 Elena Adell
Donuts and Cronuts

Vegan orange and

chocolate Donut
12 pieces 15 min Finishing
Ingredients Preparation
● Vegan donuts (p. 58)
● Fill the donuts with the jam and chill for 5
● Orange marmalade (page 61)
● Dark chocolate coating (p.21) minutes in the freezer.
● Candied orange
● Dip halfway into the chocolate coating and
decorate with candied orange strips.

Allergens
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62
 Elena Adell
Donuts and Cronuts

Cronut dough
10 pieces 18 hours

Ingredients Preparation
● 300 g of fine flour
● Knead the flour, salt, milk, egg and biga until
● 180 g strong flour
● 9 g salt the glutinous network begins to develop.
● 54 g white sugar
● Add the white sugar lile by lile, and once
● 45 g buer (1)
● 175 g whole milk incorporated, add half of the buer.
● 22 g fresh yeast
● 100 g egg ● Add the crumbled yeast and finish adding the
● 100 g biga (optional)(p. 70) buer.
● zest of 1 orange
● zest of 1 lemon ● Once the dough is very smooth, remove it and
● 1 g vanilla extract oxygenate it by giving it a few folds.
● 180 buer (2)
● Pour the dough into a greased bowl. Grease
the surface of the dough and cover with
plastic film wrap. Set aside for 30 minutes in
the refrigerator.

The recipe continues on the next page

Allergens
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63
 Elena Adell
Donuts and Cronuts

Cronut dough
10 pieces 18 hours

Ingredients Preparation
● 300 g of fine flour
● Roll out into a rectangle, to a thickness of
● 180 g strong flour
● 9 g salt approximately 1.5 cm, and leave tightly
● 54 g white sugar covered overnight in the refrigerator.
● 45 g buer (1)
● 175 g whole milk ● After this time, add the buer (2), make a
● 22 g fresh yeast single fold, followed by a double fold and
● 100 g egg finally a single fold.
● 100 g biga (optional)(p. 70)
● zest of 1 orange ● Let stand at least one hour between adding
● zest of 1 lemon the buer and each fold.
● 1 g vanilla extract
● 180 buer (2) ● Finally, roll out the dough to a thickness of
0.5-0.8 cm and chill well before cuing.

The recipe continues on the next page

Allergens
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64
 Elena Adell
Donuts and Cronuts

Cronut dough
10 pieces 18 hours

Ingredients Preparation
● 300 g of fine flour
● Cut with the desired mold and let it ferment
● 180 g strong flour
● 9 g salt at 27°C until it doubles its volume.
● 54 g white sugar
● 45 g buer (1)
● Fry in seed or sunflower oil at 175°C.
● 175 g whole milk
● Remove and place on absorbent paper, cover
● 22 g fresh yeast
● 100 g egg with sugar or set aside for filling.
● 100 g biga (optional)(p. 70)
● zest of 1 orange
● zest of 1 lemon
● 1 g vanilla extract
● 180 buer (2)

Allergens
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65
 Elena Adell
Donuts and Cronuts

Almond praline
cronut
12 pieces 5 min Almond praline
Ingredients Preparation
● 120 g almond paste
● Refine the almonds together with the dry
● 80 g dry caramel
caramel in a food processor until a smooth
and homogeneous paste is obtained.

● Reserve in an airtight container.

Allergens
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 Elena Adell
Donuts and Cronuts

Almond praline cronut

12 pieces 10 min Finishing
Ingredients Preparation
● Cronuts (page 65)
● Cut the cronuts in half and fill with the
● Almond praline (page 66)
● Caramelized almonds praline.
● Powdered sugar
● Close and pipe a line of praline on the surface
of the donut.

● Cover with flaked almonds and sprinkle with

powdered sugar.

Allergens
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67
 Elena Adell
Donuts and Cronuts

Cheesecake cronut
12 pieces 10 min Blueberry jam
Ingredients Preparation
● 120 g Boiron blueberry puree
● Heat the puree to 40°C.
● 30 g frozen blueberries
75 g white sugar
●
● Sprinkle in the pectin together with the white
● 4.5 g pectin NH
● 1.5 g citric acid
sugar.

● Stir in the frozen blueberries and bring to a

boil.

● Add the citric acid and cook for a few

seconds.

● Remove to a container and reserve for use.

Allergens
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68
 Elena Adell
Donuts and Cronuts

Cheesecake cronut
12 pieces 10 min Finishing
Ingredients Preparation
● Cronuts (page 65)
● Cut the cronuts in half and fill with the cream
● Cream cheese (page 23)
● Blueberry jam (pg. 68) cheese and blueberry jam.
● Fresh blueberries for garnish
● Close and top with cream cheese and fresh
blueberries.

Allergens
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69
 Elena Adell
Donuts and Cronuts

Complementary
Recipes

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The following recipes are

preparations that will serve to
complement the learning, but that
do not appear as in the videos of
the course.
 Elena Adell
Doughnuts, cronuts and
vegans

Biga
4 pax 16 hours

Ingredients Preparation
● 250 g strong flour
● 60 g water
● Weigh the necessary ingredients (flour,
● 60 g milk water and yeast).
● 1.5 g white sugar
● 7.5 g yogurt ● Dissolve the yeast in the water at room
● 3.5 g fresh yeast temperature.

● Put the flour in a large bowl.

● Pour the water and yeast mixture over the

flour.

● Mix the ingredients until a homogeneous and

dry dough is obtained.

● Cover the bowl with a damp cloth or plastic

film wrap.

● Let the dough rest for 12 to 16 hours at room

temperature, allowing the biga to ferment.

Allergens
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71
 Elena Adell
Donuts and Cronuts

Glossary
Biga: Is an Italian preferment, made of a mixture of Namelaka: A pastry cream popularized by
water, flour and yeast, in a hydration proportion of Valrhona, it is made with milk, cream, glucose,
45% to 60% approximately and with 0.5% to 1% of gelatin and chocolate.
yeast.
Poolish: It is a soft pre-ferment made of flour,
Strong flour: It is a flour made from common wheat water and lile yeast, which when incorporated in
varieties (the same wheat used in regular flour) the dough will provide more flavor, since it will
with a higher gluten content. Gluten is an elastic generate carbon dioxide and ethanol that will
protein that helps dough retain its shape and beer provide characteristic flavors.
hold the gas from fermentation

Roux: It is a dough or mixture made of only two

Loose flour: Also called pastry flour. It has a low ingredients, flour and buer, used as a base for
proportion of gluten protein (up to 10% protein per sauces or to thicken sauces.
100 grams). It is suitable for baking soft and smooth
products, such as sponge cakes, muins, churros,
Trimoline: Also known as invert sugar. It is used to
friers, profiteroles, shortcrust pastry, etc.
improve the texture and preservation of some
recipes. By retaining moisture, it improves
T45 or medium strength flour: It is a flour with coloration, intensifies aromas and delays sugar
11%-12% protein, designed for the production of crystallization.
pastries and fermented doughs.

Noisee buer: Obtained by melting buer slowly

over low heat until the milk solids separate and
begin to caramelize. The aroma the buer gives o
while cooking is nuy, hence the name "noisee". © Scoolinary - All rights reserved

72
 Elena Adell
Donuts and Cronuts

Recommended equipment
❏ Pastry bags ❏ Immersion blender

❏ Plain nozzles N° 4 to 10 ❏ Whisks

❏ Strainer or sieve ❏ Trays

❏ Silicone spatulas ❏ Wire rack

❏ Thermometer ❏ Silpat

❏ Scales ❏ Round cuers of various

diameters
❏ Silicone mats © Scoolinary - All rights reserved

73
 Elena Adell
Donuts and Cronuts

Conversion Table

VOLUME CONVERSION

Cups Spoons and ounces

1 cup 240 ml 1 tbsp 15 ml

½ cup 120 ml 1 tbsp 3 tsp

⅓ cup 80 ml 1 tsp 5 ml

1 ounce 30 ml

1 ounce 2 tbsp

TEMPERATURE CONVERSION

Commonly used temperatures

140 °C 150 °C 160 °C 180 °C 200 °C 250 °C

280 °F 300 °F 320 °F 350 °F 400 °F 500 °F

© Scoolinary - All rights reserved
 Elena Adell
Donuts and Cronuts

Conversion Table
CONVERSION CUPS - GRAMS

Dry

Wholemeal
Flour Cornstarch Ground almonds Grated coconut
flour

1 cup to grams 125g 120g 110g 120g 80g

½ cup to grams 63g 60g 55g 60g 40g

¼ cup to grams 32g 30g 28g 30g 20g

Buer,
Chocolate
Sugar Powdered sugar Cocoa/ cacao Margarine, Cream
Chips
cheese

1 cup to grams 200g 110g 180g 85g 225g

½ cup to grams 100g 55g 90g 43g 113g

¼ cup to grams 50g 28g 45g 21g 54g

Note: Cups are filled to level

Liquids

Oil Water, milk, yogurt, juice and other liquids

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1 cup to grams 180g 240g

½ cup to grams 90g 120g

¼ cup to grams 45g 60g

Note: There will be minimal variation depending on the density of the product.
75
 Elena Adell
Donuts and Cronuts

Allergens

Cereals Dairy

Moluscs Eggs

Peanut Sesame

Celery Crustaceans

Fish Nuts
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Soya Mustard

Sulphites Lupins

76
 Elena Adell
Donuts and Cronuts

Donuts and
Cronuts
Elena Adell

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@elena_adell

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