Process for producing a fried moringa donut with custard filling

Abstract

The present utility model relates to a process for producing a fried moringa donut with custard filling. The process comprises preparing moringa powder from leaves of Moringa oleifera, activating yeast in warm water with a sweetener, and combining the activated yeast with a dough mixture comprising flour, sweetener, milk, butter, egg, salt, and moringa powder. The dough is kneaded, fermented, shaped, and fried under controlled temperature and time conditions to produce a donut having a soft internal structure and a crisp outer layer. A custard filling is prepared from milk, sweetener, egg yolks, cornstarch, and vanilla extract, and is subsequently introduced into the fried donut. The process enables the incorporation of moringa leaf powder while maintaining desirable structural and sensory properties of the final product.