Master doughut dough preparation

Ingredients: Master doughut dough preparation

  • 55 g
    unsalted butter
  • 55 g
    Vegetable oil
  • 530 g
    Whole milk
  • 150 g
    whole eggs
  • 21 g
    Dried active yeast
  • 966 g
    Strong white bread flour
  • 170 g
    granulated sugar
  • 8 g

Preparation: Master doughut dough preparation

  1. Melt the butter on a low to medium heat.
  2. Add milk, eggs and oil and heat slowly to 38-43°C.
  3. Pour into a mixing bowl and stir in the yeast.
  4. Leave to stand for min. 15 minutes (until the yeast forms foamy islands across the top of the mixture).
  5. Meanwhile, in a large bowl: combine flour, sugar and salt.
  6. Attach the bowl with the yeast mixture to the stand mixer with dough hook attachment.
  7. At low speed: add one cup of flour-mixture at a time until all is added.
  8. Turn mixer speed to full and mix until the dough comes away from the bowl sides. (±10 min.)
  9. Cover with cling film and leave to rest in the fridge for min. 3 hours – max 24 hours.
  10. Check if the dough is ready: take a golf ball-sized piece of dough and stretch it. If you can see through, it's ready. If not, mix more to develop gluten strands.
  11. Weigh out 50g-balls out of the dough.
  12. Roll into perfect balls on an un-floured surface (important as adding flour will prevent getting perfectly round balls).
  13. Place on a floured tray and leave to prove for at least 2 hours at room temperature or 1 hour in a warm place.
  14. Cook the doughnuts – not too many at a time – in the fryer at 170°C: cook each side for 2:30 min.
  15. Remove the doughnuts from the fryer and deposit onto kitchen paper to drain the oil.
  16. Leave to cool at least one hour before filling.

Whipped ruby chocolate ganache

Ingredients: Whipped ruby chocolate ganache

Preparation: Whipped ruby chocolate ganache

  1. Heat the double cream.
  2. In a separate bowl: add the ruby chocolate and salt.
  3. Pour the hot cream over the ruby chocolate.
  4. Leave to melt for a few minutes before stirring until fully combined and perfectly smooth.
  5. Cover with cling film and leave to cool for at least 2 hours before storing in the fridge for at least 8 hours.
  6. The next day: transfer the ganache into a mixing bowl. Attach the whisk attachment to the stand mixer and whisk until light and fluffy.
  7. Transfer into a piping bag with a star tip nozzle.

Raspberry coulis

Ingredients: Raspberry coulis

  • 250 g
    Frozen Raspberry
  • 15 g
    lemon juice
  • 125 g
    caster sugar

Preparation: Raspberry coulis

  1. Combine all ingredients in a sauce pan.
  2. Cook on medium heat and add a splash of water to loosen.
  3. Cook for at least 10 min. Until the raspberries have broken down and thickened.


  1. Cut the doughnuts in half using a bread knife.
  2. Pipe the whipped ruby ganache in a circle working upwards on the bottom half of the doughnut.
  3. Fill the centre with raspberry coulis.
  4. Sprinkle with chocolate curls on top and sides.
  5. Put the top of the doughnut on and dust with icing sugar to finish.