{"id":2789,"date":"2018-12-12T12:50:55","date_gmt":"2018-12-12T12:50:55","guid":{"rendered":"https:\/\/kalettes.com\/?page_id=2789"},"modified":"2019-01-23T15:44:16","modified_gmt":"2019-01-23T15:44:16","slug":"kalette-donuts","status":"publish","type":"page","link":"https:\/\/kalettes.com\/es\/kalette-donuts\/","title":{"rendered":"Donuts de Kalettes\u00ae, queso y salm\u00f3n"},"content":{"rendered":"

[et_pb_section bb_built=”1″ admin_label=”Hero” custom_padding_last_edited=”off|desktop” _builder_version=”3.18.4″ use_background_color_gradient=”on” background_color_gradient_start=”rgba(0,0,0,0.75)” background_color_gradient_end=”rgba(0,0,0,0.2)” background_color_gradient_direction=”90deg” background_color_gradient_overlays_image=”on” background_image=”https:\/\/kalettes.com\/wp-content\/uploads\/2018\/12\/Bagel.jpeg” custom_padding=”10%||10%|” next_background_color=”#ffffff”][et_pb_row custom_width_px=”1920px” custom_padding=”|||” _builder_version=”3.0.105″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” animation_style=”zoom” animation_intensity_zoom=”4%”][et_pb_column type=”4_4″][et_pb_text admin_label=”Title” _builder_version=”3.18.4″ header_font=”Cormorant Garamond|700|||||||” header_font_size=”64px” header_line_height=”1.3em” background_layout=”dark” max_width=”600px” animation_style=”fold” animation_direction=”bottom” animation_intensity_fold=”30%” animation_starting_opacity=”100%”]<\/p>\n

Donuts de Kalettes\u00ae, queso y salm\u00f3n <\/h4>\n

[\/et_pb_text][et_pb_button button_text=”Preparaci\u00f3n” button_alignment=”left” _builder_version=”3.18.4″ custom_button=”on” button_text_size=”14px” button_bg_color=”#ff7864″ button_border_width=”8px” button_border_color=”#ff7864″ button_border_radius=”0px” button_font=”Montserrat|500||on|||||” button_use_icon=”off” background_layout=”dark” custom_margin=”25px|||” animation_style=”fold” animation_direction=”bottom” animation_delay=”250ms” animation_intensity_fold=”30%” animation_starting_opacity=”100%” button_text_size__hover_enabled=”off” button_one_text_size__hover_enabled=”off” button_two_text_size__hover_enabled=”off” button_text_color__hover_enabled=”off” button_one_text_color__hover_enabled=”off” button_two_text_color__hover_enabled=”off” button_border_width__hover_enabled=”off” button_one_border_width__hover_enabled=”off” button_two_border_width__hover_enabled=”off” button_border_color__hover_enabled=”off” button_one_border_color__hover_enabled=”off” button_two_border_color__hover_enabled=”off” button_border_radius__hover_enabled=”off” button_one_border_radius__hover_enabled=”off” button_two_border_radius__hover_enabled=”off” button_letter_spacing__hover_enabled=”off” button_one_letter_spacing__hover_enabled=”off” button_two_letter_spacing__hover_enabled=”off” button_bg_color__hover_enabled=”off” button_one_bg_color__hover_enabled=”off” button_two_bg_color__hover_enabled=”off” button_url=”#hoe”]<\/p>\n

[\/et_pb_button][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section bb_built=”1″ admin_label=”About Recipe” custom_padding_last_edited=”on|desktop” _builder_version=”3.17.6″ background_size=”initial” custom_padding=”90px|0px|90px|0px” custom_padding_tablet=”||0px|” prev_background_color=”#000000″ next_background_color=”#000000″][et_pb_row use_custom_gutter=”on” gutter_width=”1″ custom_padding=”|||” custom_margin=”|||” _builder_version=”3.0.105″][et_pb_column type=”1_4″][et_pb_text _builder_version=”3.18.4″ text_font=”Montserrat||||||||” text_font_size=”16px” header_4_font=”Montserrat|600|||||||” header_4_font_size=”16px” border_width_all=”1px” border_color_all=”#ededed” custom_padding=”40px|50px|40px|50px”]<\/p>\n

Personas<\/h4>\n

4<\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_4″][et_pb_text _builder_version=”3.18.4″ text_font=”Montserrat||||||||” text_font_size=”16px” header_4_font=”Montserrat|600|||||||” header_4_font_size=”16px” border_width_all=”1px” border_color_all=”#ededed” custom_padding=”40px|50px|40px|50px”]<\/p>\n

Duraci\u00f3n<\/h4>\n

1h<\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_4″][\/et_pb_column][et_pb_column type=”1_4″][\/et_pb_column][\/et_pb_row][et_pb_row custom_padding=”||0px|” custom_margin=”|||” _builder_version=”3.17.6″][et_pb_column type=”4_4″][et_pb_text admin_label=”Title” _builder_version=”3.18.4″ text_font=”Cormorant Garamond||||||||” text_text_color=”#1e1e1e” text_font_size=”26px” text_line_height=”2.8em” animation_style=”fold” animation_direction=”left” animation_intensity_fold=”5%” animation_starting_opacity=”100%”]<\/p>\n

Ingredientes Donuts de Kalettes\u00ae, queso y salm\u00f3n<\/span><\/h4>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”3.0.105″][et_pb_column type=”1_3″][et_pb_text _builder_version=”3.18.4″ text_font=”Montserrat||||||||” text_text_color=”#1e1e1e” text_font_size=”16px” ul_line_height=”2em” animation_style=”fold” animation_direction=”left” animation_intensity_fold=”5%” animation_starting_opacity=”100%”]<\/p>\n

250 gr de salm\u00f3n<\/p>\n

Queso tipo Philadelphia<\/p>\n

\u00bd kg de harina de fuerza<\/p>\n

10 gr de levadura fresca<\/p>\n

20 Kalettes\u00ae<\/p>\n

45 gr de az\u00facar<\/p>\n

5 gr de sal<\/p>\n

1 huevo<\/p>\n

30 gr de mantequilla <\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”2_3″][et_pb_text _builder_version=”3.18.4″ text_font=”Cormorant Garamond|500|||||||” text_text_color=”#1e1e1e” text_font_size=”20px” text_line_height=”1.8em” animation_style=”fold” animation_direction=”left” animation_intensity_fold=”5%” animation_starting_opacity=”100%” \/][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section bb_built=”1″ admin_label=”Instructions” _builder_version=”3.17.6″ background_image=”https:\/\/kalettes.hlo.design\/wp-content\/uploads\/2018\/11\/Background-03.jpg” custom_padding=”45px||45px||true|false” prev_background_color=”#ffffff” next_background_color=”#ffffff”][et_pb_row custom_padding=”|||” custom_padding_tablet=”|||” custom_padding_last_edited=”off|desktop” _builder_version=”3.0.105″ custom_margin_last_edited=”off|desktop”][et_pb_column type=”4_4″][et_pb_text admin_label=”Title” _builder_version=”3.18.4″ header_line_height=”1.9em” header_2_font=”Cormorant Garamond|600|||||||” header_2_font_size=”36px” text_orientation=”center” custom_margin=”||15px|” animation_style=”fade”]<\/p>\n

Preparaci\u00f3n<\/h3>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row admin_label=”Instructions Row” custom_padding=”|||” custom_margin=”|||” _builder_version=”3.0.105″][et_pb_column type=”1_2″][et_pb_text _builder_version=”3.18.4″ text_font=”Cormorant Garamond|500|||||||” text_text_color=”#1e1e1e” text_font_size=”20px” text_line_height=”1.8em” header_5_font=”Montserrat||||||||” header_5_line_height=”1.8em” border_color_all=”rgba(51,51,51,0.1)” border_width_bottom=”1px” custom_margin=”||0px|” custom_padding=”36px||36px|” animation_style=”fold” animation_direction=”bottom” animation_intensity_fold=”5%” animation_starting_opacity=”100%” inline_fonts=”Georgia”]<\/p>\n

Paso 1<\/h4>\n

Poner las Kalettes\u00ae con el agua en una batidora y triturar hasta que se haya formado un l\u00edquido homog\u00e9neo. Pasar la mezcla por un colador de malla muy fina y guardar el jugo para hacer la masa.<\/p>\n

[\/et_pb_text][et_pb_text _builder_version=”3.18.4″ text_font=”Cormorant Garamond|500|||||||” text_text_color=”#1e1e1e” text_font_size=”20px” text_line_height=”1.8em” header_5_font=”Montserrat||||||||” header_5_line_height=”1.8em” border_color_all=”rgba(51,51,51,0.1)” border_width_bottom=”1px” custom_margin=”||0px|” custom_padding=”36px||36px|” animation_style=”fold” animation_direction=”bottom” animation_intensity_fold=”5%” animation_starting_opacity=”100%” inline_fonts=”Georgia”]<\/p>\n

Paso 2<\/h4>\n

Poner en un bol la harina, el az\u00facar, la sal, el huevo, la mantequilla y la levadura. Empezar a amasar mientras se a\u00f1ade el jugo poco a poco. La masa se ir\u00e1 poniendo de un color verde intenso. Amasar hasta obtener una masa fina y uniforme. Dejar reposar la masa 10 minutos tapada con un pa\u00f1o h\u00famedo.<\/p>\n

[\/et_pb_text][et_pb_text _builder_version=”3.18.4″ text_font=”Cormorant Garamond|500|||||||” text_text_color=”#1e1e1e” text_font_size=”20px” text_line_height=”1.8em” header_5_font=”Montserrat||||||||” header_5_line_height=”1.8em” border_color_all=”rgba(51,51,51,0.1)” border_width_bottom=”1px” custom_margin=”||0px|” custom_padding=”36px||36px|” animation_style=”fold” animation_direction=”bottom” animation_intensity_fold=”5%” animation_starting_opacity=”100%” inline_fonts=”Georgia”]<\/p>\n

Paso 3<\/h4>\n

Estirar la masa con la ayuda de un rodillo hasta obtener una plancha de 2 cm de grosor. Con la ayuda de un aro grande cortar las rosquillas y con uno m\u00e1s peque\u00f1o hacer el hueco del interior.<\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″][et_pb_text _builder_version=”3.18.4″ text_font=”Cormorant Garamond|500|||||||” text_text_color=”#1e1e1e” text_font_size=”20px” text_line_height=”1.8em” header_5_font=”Montserrat||||||||” header_5_line_height=”1.8em” border_color_all=”rgba(51,51,51,0.1)” border_width_bottom=”1px” custom_margin=”||0px|” custom_padding=”36px||36px|” animation_style=”fold” animation_direction=”bottom” animation_intensity_fold=”5%” animation_starting_opacity=”100%” locked=”off”]<\/p>\n

Paso 4<\/h4>\n

Dejar que reposen sobre un papel de horno otros diez minutos. Mientras, en un cazo calentar una buena cantidad de aceite. Cuando hayan pasados los diez minutos fre\u00edr poco a poco las rosquillas. Al ponerlas en la cazuela se hunden pero, cuando la masa empiece a subir, ellas flotar\u00e1n. Darles la vuelta un par de veces para que se hagan por todos lados por igual. Retirar a un papel absorbente y reservar.<\/p>\n

[\/et_pb_text][et_pb_text _builder_version=”3.18.4″ text_font=”Cormorant Garamond|500|||||||” text_text_color=”#1e1e1e” text_font_size=”20px” text_line_height=”1.8em” header_5_font=”Montserrat||||||||” header_5_line_height=”1.8em” border_color_all=”rgba(51,51,51,0.1)” border_width_bottom=”1px” custom_margin=”||0px|” custom_padding=”36px||36px|” animation_style=”fold” animation_direction=”bottom” animation_intensity_fold=”5%” animation_starting_opacity=”100%”]<\/p>\n

Paso 5<\/h4>\n

Con el az\u00facar glas y un poco de agua hacer una mezcla para pintar las rosquillas por encima. Con la ayuda de un cuchillo de sierra cortar las rosquillas por la mitad, untar la parte de abajo con el queso y poner el salm\u00f3n encima. Pintar la parte de arriba de la rosquilla con la mezcla y utilizar como tapa esta parte. \u00a1Listas para servir!<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section bb_built=”1″ admin_label=”Recipes” _builder_version=”3.17.6″ background_size=”initial” custom_padding=”45px||45px|” prev_background_color=”#000000″ next_background_color=”#3a126b”][et_pb_row custom_margin=”|||” _builder_version=”3.0.105″][et_pb_column type=”4_4″][et_pb_text admin_label=”Title” _builder_version=”3.18.4″ header_2_font=”Cormorant Garamond|500|||||||” header_2_text_color=”#1e1e1e” header_2_font_size=”36px” text_orientation=”center” custom_margin=”||15px|” animation_style=”fade”]<\/p>\n

M\u00e1s recetas<\/span><\/h4>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row admin_label=”Trending Recipes Row” _builder_version=”3.17.6″ saved_tabs=”all” locked=”off”][et_pb_column type=”1_3″][et_pb_blurb title=”ESPAGUETIS CON KALETTES\u00ae, TOMATE DESHIDRATADO, PARMESANO Y ALCAPARRAS” image=”https:\/\/kalettes.com\/wp-content\/uploads\/2018\/12\/Screen-Shot-2018-12-13-at-14.35.33.png” _builder_version=”3.18.4″ header_level=”h1″ header_font=”Catamaran|||on|||||” header_font_size=”24px” body_font=”Montserrat|500|||||||” body_font_size=”13px” body_line_height=”1.8em” border_color_all_image=”rgba(0,0,0,0)” text_orientation=”center” animation_style=”fade” url=”https:\/\/kalettes.com\/es\/kalettes-espaguetis” link_option_url=”https:\/\/kalettes.com\/es\/kalettes-espaguetis”]<\/p>\n

Descubre la receta<\/a><\/span><\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

[\/et_pb_blurb][\/et_pb_column][et_pb_column type=”1_3″][et_pb_blurb _builder_version=”3.18.4″ title=”CREMA DE KALETTES\u00ae, PATATA Y ZANAHORIA” url=” https:\/\/kalettes.com\/es\/kalettes-patata-zanahoria” link_option_url=” https:\/\/kalettes.com\/es\/kalettes-patata-zanahoria” image=”https:\/\/kalettes.com\/wp-content\/uploads\/2018\/12\/Crema-Kalettes-.jpeg” header_font=”Catamaran||||||||” header_font_size=”24″]<\/p>\n

Descubre la receta<\/a><\/p>\n

 <\/p>\n

 <\/p>\n

[\/et_pb_blurb][\/et_pb_column][et_pb_column type=”1_3″][et_pb_blurb title=”TACO MEXICANO DE PESCADO, KALETTES\u00ae, GUACAMOLE Y PICO DE GALLO” image=”https:\/\/kalettes.com\/wp-content\/uploads\/2018\/12\/Screen-Shot-2018-12-13-at-14.33.37.png” _builder_version=”3.18.4″ header_level=”h3″ header_font=”Catamaran|||on|||||” header_font_size=”24px” body_font=”Montserrat|500|||||||” body_font_size=”13px” body_line_height=”1.8em” text_orientation=”center” animation_style=”fade” url=” https:\/\/kalettes.com\/es\/kalettes-taco” link_option_url=” https:\/\/kalettes.com\/es\/kalettes-taco”]<\/p>\n

Descubre la receta<\/a><\/span><\/p>\n

 <\/p>\n

 <\/p>\n

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facebook<\/p>\n

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\u00a1S\u00edguenos en redes sociales!<\/h1>\n

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[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_3″][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

[et_pb_section bb_built=”1″ admin_label=”Hero” custom_padding_last_edited=”off|desktop” _builder_version=”3.18.4″ use_background_color_gradient=”on” background_color_gradient_start=”rgba(0,0,0,0.75)” background_color_gradient_end=”rgba(0,0,0,0.2)” background_color_gradient_direction=”90deg” background_color_gradient_overlays_image=”on” background_image=”https:\/\/kalettes.com\/wp-content\/uploads\/2018\/12\/Bagel.jpeg” custom_padding=”10%||10%|” next_background_color=”#ffffff”][et_pb_row custom_width_px=”1920px” custom_padding=”|||” _builder_version=”3.0.105″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” animation_style=”zoom” animation_intensity_zoom=”4%”][et_pb_column type=”4_4″][et_pb_text admin_label=”Title” _builder_version=”3.18.4″ header_font=”Cormorant Garamond|700|||||||” header_font_size=”64px” header_line_height=”1.3em” background_layout=”dark” max_width=”600px” animation_style=”fold” animation_direction=”bottom” animation_intensity_fold=”30%” animation_starting_opacity=”100%”] Donuts de Kalettes\u00ae, queso y salm\u00f3n [\/et_pb_text][et_pb_button button_text=”Preparaci\u00f3n” button_alignment=”left” _builder_version=”3.18.4″ custom_button=”on” button_text_size=”14px” button_bg_color=”#ff7864″ button_border_width=”8px” button_border_color=”#ff7864″ button_border_radius=”0px” button_font=”Montserrat|500||on|||||” button_use_icon=”off” background_layout=”dark” custom_margin=”25px|||” animation_style=”fold” […]<\/p>\n","protected":false},"author":7,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"

how to prepare<\/h2>

Kalettes\u00ae<\/span> only need a simple rinse and they\u2019re ready to cook.<\/p>

how to cook<\/h2>

Kalettes\u00ae<\/span> can be steamed, microwaved, stir fried, boiled or blanched.<\/p>

  • To steam, place the sprouts in a steamer and cook for 5-6 minutes.<\/li>
  • Cook in the microwave at 800w for 2-3 minutes.<\/li>
  • Stir fry in a large pan on the hob for 2-3 minutes.<\/li>
  • To boil, bring a pan of water to boiling point and add the Kalettes\u00ae<\/span>, leave to simmer for 3-5 minutes, until tender.<\/li>
  • When blanching boil for just 3-4 minutes, take off of the heat and immediately plunge into ice-cold water to stop the cooking process.<\/li><\/ul>
    <\/div>

    Try our tasty recipes - they are easy to cook and delicious to eat!<\/h2>
    <\/div><\/div>



    <\/p>

    Kalettes\u00ae<\/span> are served usually as an accompanying vegetable and eaten hot. Great for winter cooking, this new addition to the brassica family is very quick to cook. Steam the Kalettes\u00ae<\/span> and stir in fresh herbs, garlic and pine nuts for a tasty, warm winter salad, include in easy-supper Asian-style dishes or add to one-pot casseroles. They will also make a great alternative to traditional sprouts if you want something different for Christmas lunch.
    Of course the great thing about a new vegetable is discovering the fantastic range of ways it can be used. Take a look at the recipes created by development chef Mal Fry for some inspiration. Or why not send us your recipe ideas; any recipes we like will win a vegetable cook book.<\/p>

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