Traditional yeast donuts are known for their soft, airy texture and rich dough. In this recipe, freeze-dried dragon fruit powder adds a modern fruit element to the classic format.
The powder is mixed directly into the dry ingredients, helping distribute colour and flavour evenly throughout the dough. Because freeze-dried fruit contains very little moisture, it can be incorporated without significantly changing the liquid balance of the recipe.
These donuts are fried after two proofing stages, creating a light interior and golden outer surface. They can be finished with a filling, glaze or fruit-based sugar coating.
A Traditional Format with a Fruit Twist
Freeze-dried dragon fruit powder offers product developers an opportunity to differentiate familiar bakery products.
It can contribute:
a distinctive colour before frying
easy integration into dry mixtures
additional possibilities for fillings and coatings
The colour inside the dough may become softer during frying. For a stronger visual effect, the powder can also be used in a glaze or dusting mixture applied after cooking.
Ingredients
For the Yeast Dough
200 g all-purpose flour
100 ml lukewarm milk
15 g fresh yeast
1 egg
5 teaspoons freeze-dried dragon fruit powder
40 g granulated sugar
40 g butter, melted and cooled
A pinch of salt
Oil for frying
For Fruity Dusting
Powdered sugar
Freeze-dried dragon fruit powder
Adjust the ratio according to the required colour and flavour intensity.
Method
Crumble the fresh yeast into the lukewarm milk.
Add one teaspoon of sugar and leave the mixture for 5 to 10 minutes, until foamy.
Combine the flour, remaining sugar, freeze-dried dragon fruit powder and salt in a mixing bowl.
Add the egg, melted butter and activated yeast mixture.
Knead into a smooth, soft dough. This should take approximately 8 to 10 minutes by hand or 5 minutes in a mixer.
Cover the bowl and leave the dough to rise in a warm place for around one hour, or until doubled in size.
Roll out the dough to a thickness of approximately 1 to 1.5 cm.
Cut out the donut shapes and place them on a lined tray.
Cover and leave them to rise for another 20 to 30 minutes.
Fry the donuts in hot oil until golden brown on both sides.
Transfer them to a paper towel and allow them to cool slightly.
Fill, glaze or coat the donuts with the fruit-based sugar mixture.
Bon appétit!
Development Tips
Oil temperature and frying time can influence both texture and colour. Excessively high temperatures may darken the surface before the centre is fully cooked.
For product trials, test the powder in several components:
directly in the yeast dough
in fruit fillings
in chocolate or sugar glazes
in powdered sugar coatings
in cream-based decorations
Using the powder after frying can create a stronger colour and more pronounced fruit character.
Freeze-Dried Fruit for Confectionery and Bakery
Request a sample for your product development project.