I “Love” Ruby Chocolate Donuts
(Recipe makes 30 Donuts)
Group 1
Ingredient
KG
Cake flour
1.000
0.200
Wet Yeast
0.040
Water
0.560
0.600
0.150
Total Weight: 2.550
- Place Cake Flour, Bakels 20% Sweet Premix, Wet Yeast and Water into a mixing bowl and mix on slow speed for 2 minutes and then on fast speed for 8 minutes. Mixing time depends on type of mixer used.
- Total dough weight 1.800kg.
- Dough temperature 28ºC - 30ºC.
- Rest the dough for 10 minutes.
- Scale the dough into 60g pieces, roll out and then cut with a heart shaped cutter.
- Proof for 10 minutes in the prover.
- Using a size 12 nozzle or small scone cutter, make a hole in the middle of the dough.
- Final proof 10 - 15 minutes in the prover.
- Fry the donuts at 180ºC.
- Melt the Ruby Choc Block and add the Bakels Delight to form a Ganache.
- Once Donuts have cooled down, dip them into the Ruby Ganache (±0.020g per Donut).
- Decorate as desired.
