Ruby Dripping Donuts

Soften. 

Add.

Add and stir well. 

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.

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

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