Elle & Vire Recipes


Preparation : 40 min.
Cooking : 40 min.
Resting : 3h16
6 persons

To prepare this dish

Ingredient list
Preparation of fruit compote
1 mango
1 papaya
1 tbsp brown sugar
1 cinnamon sticks
​Preparation of doughnut dough
30 g Unsalted Gourmet Butter Roll
300 g flour
1 tbsp grated coconut
15 g fresh yeast
2 eggs
20 cl milk
60 g brown sugar
Preparation of coconut cream
33 cl Whipping Cream
3 tbsp grilled grated coconut
1 vanilla pods
30 g sugar
​Making and cooking doughnuts
2 packets vanilla sugar
Elle & Vire products used
Necessary ustensils
Poche à douilles

The recipe,
step by step

  1. 1

    Preparation of fruit compote

    Peel the fruit and cut into cubes.  Add the sugar, cinnamon and cook over low heat 15 min. Remove the cinnamon stick, mix and let cool.

  2. 2

    ​Preparation of doughnut dough

    Whisk the eggs with the brown sugar and salt, then add the yeast, previously diluted in the lukewarm milk. Gradually pour in the flour and 1 Tbsp. to s. of coconut.

    Blend with a blender to obtain a thick dough that peels from the bowl. Add the butter from the Condé-sur-Vire dairy and knead to obtain a supple and elastic dough. Film and reserve 2 h 30 in a warm place. The dough should double in volume.

  3. 3

    Preparation of coconut cream

    Heat the liquid cream with the remaining coconut, split vanilla bean and sugar. Cut the heat as soon as it boils, cover and let steep for 1h.
    Filter and dissolve the cream with the Maïzena. Heat gently, stirring constantly until the cream thickens. Pour into a bowl and let cool.
  4. 4

    ​Making and cooking doughnuts

    Flour a work surface. Work the dough and form 15 small balls. Arrange them on a plate and let them double in volume for 45 min.
    Heat oil to 180°C in a deep fryer and immerse doughnuts. Cook until golden brown, drain and place on paper towel.
    Make a hole in each donut and fill with compote using a sleeve pocket. Roll them in vanilla sugar.
    Chef's tip

    Serve the donuts with a little cold coconut cream