Donuts products which are fry with solid oil can be raised fears of an impact on overweight (obesity) and the dangers of free radicals formed from the frying process, so this is becomes a serious obstacle in marketing donut’s product. Therefore we need some healthy donut innovation product development that can solved these problems, such as “Donatelo” which is kind of donuts which are made from a combination of “carrots” and “telo” (purple yam).
In general, carrots are rich in beta-carotene content in the amount of 754μg. Also enrich with pro-vitamin A which are essential for improving eye sight nerve function, beta-carotene in carrots along with phenolic acids also act as antioxidants to counteract free radicals in the body and lowers cholesterol levels. Meanwhile, the use of purple yam are also able to contribute to the health effects of donut products. The color purple on purple yam is showed the high content of anthocyanins which also acts as an antioxidant together with beta-carotene. The existence of substitution on the yam brownies can be a counterweight to the oil and brown fat (the topping donuts) thus lowering the risk of obesity in consumers. In addition, dietary fiber in yam are also potentially as a prebiotic agent

The process of making “Donatelo” :
first of all is mixing flour, sugar, milk powder, instant yeast, until they are mixing well. Enter smooth purple yam, pour the egg, carrot juice and cold water, knead until smooth and semi-dull. Allow the dough for ± 15 minutes for the development of the maximal activity. Add butter and salt, continue to knead until elastic dull. Rest again for 15 minutes. For the dough, 30 g each, round it off. Let stand 20 minutes, until fluffy. Punch a hole through its center, into a donut shape, quickly fry until cooked using solid oil. Remove and drain.
The final stage of making “donatelo” ie giving toppings. The materials and the process of butter and melted chocolate bars, then the top of the donut is dipped into melted chocolate.