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
- Soften Butter and add Caster Sugar, Eggs.
- Add Flour, Full Cream Milk and Yeast into the butter mixture, stir well
- Knead dough until smooth.
- Shape into ball. Put in bowl covered with foil.
- 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.
- Pre-heat 1 kg sunflower oil to 175-180°C. Fry. Put on paper tissue. Absorb fat. Reserve in fridge at 12°C.
- Pre-crystallise Ruby Chocolate at 27°C to obtain thicker texture
- Dip donuts into crystallised Ruby Chocolate, shake slightly when getting out. Fix drippings with cooling spray.