Fresh mini doughnuts to dip in real chocolate sauce and textures

Created by

  • Beverley Dunkley - Callebaut® chef - CHOCOLATE ACADEMY™ centre UK
level 1

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.

Recipe components

Real chocolate sauce

IngredientsPreparation

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.

Small ring doughnuts

IngredientsPreparation
  • 600g
    bread flour
  • 15g
    powdered milk
  • 5g
    salt
  • 75g
    sugar
  • 60g
    butter
  • 30g
    whole egg(s)
  • 375g
    yeast
  • 300g
    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.

Serve suggestions Allow the customer to first dip the freshly cooked doughnuts in hot chocolate sauce and then a range of sprinkles.