Fresh mini doughnuts to dip in real chocolate sauce and textures

An absolute winner on the afternoon dessert menu: miniature doughnuts, or donuts if you will, served with a delicious dark chocolate sauce and a whole range of toppings, so your customers can create their own favourite taste and texture combinations. The perfect accompaniment of a fresh cup of coffee or a heartwarming Finest Belgian Hot Chocolate

Level:: Easy

3.5 oz

whipping cream
3.5 oz

Callebaut Dark Chocolate - C811 - 5kg Block

Place the dark chocolate and cream together in a plastic bowl. Heat in a microwave for 30 seconds. Stir well to create a smooth emulsion. If the chocolate has not melted heat at 10 second intervals until melted.

1.3 lb

bread flour
0.5 oz

powdered milk
0.2 oz

salt
2.6 oz

sugar
2.1 oz

butter
1.1 oz

whole egg(s)
13.2 oz

yeast
10.6 oz

water

Create a dough by combining all the ingredients.

Allow the dough to rest under cover for 1 hour. Divide into 15g portions. Mould into balls and then rings. Allow to prove on an oil tray. Drop the proved pieces into hot fat 190°C. The pieces will float. When one half is sufficiently browned, turn over to cook the other side. Remove, drain off excess oil, roll immediately in caster sugar.