Dulce de leche and strawberries doughnuts

Dulce de leche and strawberries doughnuts

SERVINGS: 6

STARTER

.    3/4 teaspoon active dry yeast

.    1/4 cup plus 1 tablespoon warm water

.    1/2 cup all-purpose flour

DOUGH

 3/4 teaspoon active dry yeast

 2 tablespoons milk, warmed

 1 cup plus 2 tablespoons flour

 1 teaspoon salt

 3 large egg yolks

 2 tablespoons unsalted butter, melted

3 tablespoons sugar

 JAM
 2  ounces of red raspberries jam
 8 ounces of dulce de leche

          Vegetable oil, for frying

          1.In a medium bowl, dissolve the yeast in the water. Mix in the flour. Cove with plastic and let rise in a warm place until doubled in bulk, 1 hour.

          2. In a standing mixer fitted with the dough hook, dissolve the yeast in the milk. Add the flour, salt, egg yolks, butter, sugar and the starter and mix until the dough forms a ball. Scrape the dough into a bowl, cover and let rise in a warm place until doubled in bulk, 1 hour.

          3.  Line a baking sheet with parchment paper. On a floured work surface, roll out the dough 1/2 inch thick. Stamp out 1-inch round doughnuts as close together as possible. Reroll the scraps and stamp out more doughnuts. Transfer the rounds to the baking sheet and cover with a damp cloth. Let stand for 15 minutes.

           In a saucepan, heat 1 inch of oil to 325°. Fry the doughnuts until golden, 2 minutes. Drain, then roll the doughnuts in sugar. Serve hot, with the raspberry jam and dulce de leche.

    As perfect snack serve it with a cup of delicious warm chocolate!

Chocolate Pot with Jam

 Chocolate Pot with Jam

• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 6 large egg yolks
• 6 ounces Mexican chocolate, preferably   Ibarra, finely  chopped
• 6 ounces bittersweet chocolate, finely chopped,plus shavings for garnish
• Unsweetened whipped cream, for serving
• 4 ounces of raspberries jam

(Andinean raspberries jam)

• In a medium saucepan, combine the whole milk with the heavy cream and bring to a simmer over moderately high heat.

In a small bowl, beat the egg yolks until combined. Slowly whisk in 1/2 cup of the hot milk, then transfer the mixture to the saucepan. Cook the custard over moderate heat, whisking constantly, until it is slightly thickened, about 2 minutes. Immediately add the finely chopped Mexican and bittersweet chocolate and remove the saucepan from the heat. Stir until the chocolate is completely melted, then strain the mixture through a fine sieve into a large glass measuring cup or bowl. Pour the a Little spoon of jam  into 6 small bowls add the chocolate mixture and refrigerate until the pots de crème are chilled, at least 6 hours or overnight. Serve the pots de crème with unsweetened whipped cream and chocolate shavings.