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

100 g

whipping cream
100 g

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.

600 g

bread flour
15 g

powdered milk
5 g

salt
75 g

sugar
60 g

butter
30 g

whole egg(s)
375 g

yeast
300 g

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.