Ruby Dripping Donuts

Created by

  • Patrick Aubrion - Chef and owner of chocolaterie/pâtisserie Aubrion Chocolates
level 1

Recipe components

Used Callebaut products

Donut Dough

IngredientsPreparation
  • 75g
    butter

Soften. 

  • 115g
    caster sugar
  • 50g
    eggs

Add.

  • 650g
    flour
  • 350g
    whole milk
  • 30g
    yeast

Add and stir well. 

  • 2g
    salt

Add on slow speed

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.

Donut Dipping

IngredientsPreparation

Pre-crystallise at 27°C to obtain thicker texture. 

Dip in donuts. Shake slightly when getting out. Fix drippings with cooling spray.