Ruby Dripping Donuts

Created by Patrick Aubrion - Chef and owner of chocolaterie/pâtisserie Aubrion Chocolates


Ingredients

Donut Dough

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Butter 75g

Caster Sugar 115g

Eggs 50g

Plain Flour 650g

Full Cream Milk 350g

Yeast 30g

Salt 2g

Callebaut Ruby Chocolate - RB1 400g



Preparations

  1. Soften Butter and add Caster Sugar, Eggs.
  2. Add Flour, Full Cream Milk and Yeast into the butter mixture, stir well
  3. Knead dough until smooth.
  4. Shape into ball. Put in bowl covered with foil.
  5. Once dough is twice its volume, roll out at 1 cm thick. Cut donut shapes. Place underneath towel. Leave for 30 mins at room temperature.
  6. Pre-heat 1 kg sunflower oil to 175-180°C. Fry. Put on paper tissue. Absorb fat. Reserve in fridge at 12°C.
  7. Pre-crystallise Ruby Chocolate at 27°C to obtain thicker texture
  8. Dip donuts into crystallised Ruby Chocolate, shake slightly when getting out. Fix drippings with cooling spray.