Related Recipes
METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Panettone snowflake doughnuts
2019-11-13
https://www.metro.ca/userfiles/image/recipes/panettone-beignes-flocons-11155.jpg
PT2H15M
PT15M
PT2H30M
In a bowl of a stand mixer, or large mixing bowl, add the warm water, the 1 tsp brown sugar and the yeast. Let rest for 10 min or until the yeast has risen, and looks quite foamy.Add the warmed milk, cooled melted butter, eggs, flour, the remaining sugar, cardamon, nutmeg, salt, vanilla, sugar, lemon juice, orange and lemon zests.Using the paddle in the stand mixer or using a large wooden spoon in the mixing bowl, add the dried fruit and mix until the dough isn’t really sticky (10 min or so in stand mixer) Add a tbsp of flour while mixing if it still seems quite sticky.Turn out dough on a clean cutting board with a very light sprinkle (2 tsp/10 ml) of flour.
Knead the dough for 5 min or until dough feels very smooth and not sticky at all.Lightly oil a large mixing bowl (or the bowl of the stand mixer again) transfer the dough, cover with plastic wrap and a tea towel. Place the bowl in a warm place (top of the fridge) in the the oven with only the oven light on for 1 hr or until doubled in size.On a very lightly floured cutting board (1 tsp/5ml flour), using your hands or a rolling pin, shape the dough into a large rectangle roughly 1/2” (1.25 cm) thick.
Very lightly flour the cookie cutter each time using it, and cut the shapes out as closely as possible to each other but not overlapping.Gently combine the remaining scraps of doughs together and press into a circle, again roughly 1/2” (1.25 cm) thick, and cut out more snowflakes. Repeat until all of the dough is used, and there should be very little scraps leftover. Cut into about the size of a snowflake, and use for frying tests.Transfer the cut out doughnuts to a very lightly floured (2 tsp/10 ml) parchment line baking sheet, giving them 1” (2.5 cm) space around them to rise.
Cover with plastic wrap, and a tea towel and let rise for 30-45 min in a warm place again until risen and look puffy.Place the oil in a large pot and attach a sugar thermometer to the pot to control the temperature of the oil.
Heat the pot over medium heat to 177 C (350 F) and prepare a paper towel lined cooling rack to transfer the doughnuts close to the cooking area.With a slotted spoon, cook the doughnuts in batches of 4 or 5, trying not too overcrowd the pot, and if the temperature drops, wait until the temperature comes back up to heat.Cook the doughnuts 2-3 min or until golden brown before flipping them over to continue to cook. Once the doughnuts are completely cooled, dip the the glaze and serve.Note: The dough can be made, kept in a bowl covered with plastic wrap and put in the fridge overnight. Bring the dough up to room temperature in the morning, approx
1-1 1/2hrs, then rolled out and cut into the shapes or let the dough rise, cut into the snowflake shapes, place on the lightly floured parchment lined baking sheet, wrap tightly with plastic wrap and place in the fridge overnight. The next day, bring the snowflakes up to room temperature, and allow them to do the second rise then follow the instructions for frying.Glaze:In a medium mixing bowl, add the icing sugar, and whisk in the cream, orange juice, vanilla, salt and zests. Whisk together until smooth. If too runny, add another 1/4 cup (60 ml) icing sugar. If too thick, add another 1 tbsp (15 ml) or so of creamNote: Glaze can be slightly coloured with orange or pink food colouring
24
Metro
5
1
5
5
2 tablespoon (30 ml) light brown sugar
2 1/4 teaspoon (11 ml) instant quick yeast
2 tablespoon (30 ml) warm water (37°C/100°F) warm to the touch
1/4 cup (60 ml) Selection unsalted butter melted until lightly golden brown and cooled
1/2 cup (125 ml) milk 3.25% warmed (37°C/100°F) warm to the touch
2 Selection eggs room temperature
2 1/2 cups (625 ml) Selection unbleached all purpose flour
2 teaspoon (10 ml) Irresistibles pure vanilla
2 teaspoon (10 ml) ground cardamom
1/2 teaspoon (2.5 ml) Selection ground nutmeg
1 teaspoon (5 ml) kosher salt
2 teaspoon (10 ml) lemon juice
2 tablespoon (30 ml) finely grated orange zest
2 tablespoon (30 ml) finely grated lemon zest
1/3 cup (80 ml) Irresistibles dried cranberries finely chopped
1/3 cup (80 ml) Irresistibles Life Smart whole dried apricot finely chopped
1/3 cup (80 ml) dried fig finely chopped
6 cups (1.5 L) Selection vegetable oil for frying
Selection parchment paper
sugar thermometer
cookies cutters preferably snowflake shape but can be any simple cookie cutter shape
glaze
1 cup (250 ml) icing sugar
1/2 teaspoon (2.5 ml) orange zest
1/2 teaspoon (2.5 ml) lemon zest
2 tablespoon (30 ml) Selection 35 % whipping cream
1-2 tablespoon (15-30 ml) orange juice
1/2 teaspoon (2.5 ml) Irresistibles pure vanilla
1/4 teaspoon (1.25 ml) kosher salt
Panettone snowflake doughnuts
24
Desserts
2:15
Preparation
0:15
COOKING
2:30
TOTAL TIME
Ingredients
-
2 tablespoon
(30 ml)light brown sugar
-
2 1/4 teaspoon
(11 ml)instant quick yeast
-
2 tablespoon
(30 ml)warm water (37°C/100°F) warm to the touch
-
1/4 cup
(60 ml)Selection unsalted butter melted until lightly golden brown and cooled
-
1/2 cup
(125 ml)milk 3.25% warmed (37°C/100°F) warm to the touch
-
2
Selection eggs room temperature
-
2 1/2 cups
(625 ml)Selection unbleached all purpose flour
-
2 teaspoon
(10 ml)Irresistibles pure vanilla
-
2 teaspoon
(10 ml)ground cardamom
-
1/2 teaspoon
(2.5 ml)Selection ground nutmeg
-
1 teaspoon
(5 ml)kosher salt
-
2 teaspoon
(10 ml)lemon juice
-
2 tablespoon
(30 ml)finely grated orange zest
-
2 tablespoon
(30 ml)finely grated lemon zest
-
1/3 cup
(80 ml)Irresistibles dried cranberries finely chopped
-
1/3 cup
(80 ml)Irresistibles Life Smart whole dried apricot finely chopped
-
1/3 cup
(80 ml)dried fig finely chopped
-
6 cups
(1.5 L)Selection vegetable oil for frying
-
Selection parchment paper
-
sugar thermometer
-
cookies cutters preferably snowflake shape but can be any simple cookie cutter shape
-
glaze
-
1 cup
(250 ml)icing sugar
-
1/2 teaspoon
(2.5 ml)orange zest
-
1/2 teaspoon
(2.5 ml)lemon zest
-
2 tablespoon
(30 ml)Selection 35 % whipping cream
-
1-2 tablespoon
(15-30 ml)orange juice
-
1/2 teaspoon
(2.5 ml)Irresistibles pure vanilla
-
1/4 teaspoon
(1.25 ml)kosher salt
Preparation
In a bowl of a stand mixer, or large mixing bowl, add the warm water, the 1 tsp brown sugar and the yeast. Let rest for 10 min or until the yeast has risen, and looks quite foamy.
Add the warmed milk, cooled melted butter, eggs, flour, the remaining sugar, cardamon, nutmeg, salt, vanilla, sugar, lemon juice, orange and lemon zests.
Using the paddle in the stand mixer or using a large wooden spoon in the mixing bowl, add the dried fruit and mix until the dough isn’t really sticky (10 min or so in stand mixer) Add a tbsp of flour while mixing if it still seems quite sticky.
Turn out dough on a clean cutting board with a very light sprinkle (2 tsp/10 ml) of flour. Knead the dough for 5 min or until dough feels very smooth and not sticky at all.
Lightly oil a large mixing bowl (or the bowl of the stand mixer again) transfer the dough, cover with plastic wrap and a tea towel. Place the bowl in a warm place (top of the fridge) in the the oven with only the oven light on for 1 hr or until doubled in size.
On a very lightly floured cutting board (1 tsp/5ml flour), using your hands or a rolling pin, shape the dough into a large rectangle roughly 1/2” (1.25 cm) thick. Very lightly flour the cookie cutter each time using it, and cut the shapes out as closely as possible to each other but not overlapping.
Gently combine the remaining scraps of doughs together and press into a circle, again roughly 1/2” (1.25 cm) thick, and cut out more snowflakes. Repeat until all of the dough is used, and there should be very little scraps leftover. Cut into about the size of a snowflake, and use for frying tests.
Transfer the cut out doughnuts to a very lightly floured (2 tsp/10 ml) parchment line baking sheet, giving them 1” (2.5 cm) space around them to rise. Cover with plastic wrap, and a tea towel and let rise for 30-45 min in a warm place again until risen and look puffy.
Place the oil in a large pot and attach a sugar thermometer to the pot to control the temperature of the oil. Heat the pot over medium heat to 177 C (350 F) and prepare a paper towel lined cooling rack to transfer the doughnuts close to the cooking area.
With a slotted spoon, cook the doughnuts in batches of 4 or 5, trying not too overcrowd the pot, and if the temperature drops, wait until the temperature comes back up to heat.
Cook the doughnuts 2-3 min or until golden brown before flipping them over to continue to cook. Once the doughnuts are completely cooled, dip the the glaze and serve.
Note: The dough can be made, kept in a bowl covered with plastic wrap and put in the fridge overnight. Bring the dough up to room temperature in the morning, approx 1-1 1/2hrs, then rolled out and cut into the shapes or let the dough rise, cut into the snowflake shapes, place on the lightly floured parchment lined baking sheet, wrap tightly with plastic wrap and place in the fridge overnight. The next day, bring the snowflakes up to room temperature, and allow them to do the second rise then follow the instructions for frying.
Glaze:
In a medium mixing bowl, add the icing sugar, and whisk in the cream, orange juice, vanilla, salt and zests. Whisk together until smooth. If too runny, add another 1/4 cup (60 ml) icing sugar. If too thick, add another 1 tbsp (15 ml) or so of cream
Note: Glaze can be slightly coloured with orange or pink food colouring
Source :
Metro
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
