Ruby donuts
FOR SPARKLING CAKES & BAKES Unleash a new generation of donuts, cakes & cookies boasting the fruity ruby taste, satisfying crunch and bedazzling looks. Ruby chocolate decorations turn any biscuit into a star on shelf or in the counter.
- Niveau:
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Facile
- Rendement:
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25 donuts (75 g/donut)
Dough
Ingrédients: Dough
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1.7 lbFarine
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1.1 ozSugar
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1.1 ozSucre muscovado
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0.2 ozSel de mer
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0.7 ozLevure
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14.1 ozœufs entiers
Préparation: Dough
Beat together in stand mixer with flat beater until dough becomes stretchy.
Ingrédients: Dough
-
8.8 ozBeurre
Préparation: Dough
Mix in. Cover and leave to rise.
Store in fridge for 12 hours. Shape donuts and deep fry.
Glaze
Ingrédients: Glaze
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2.6 ozEau
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5.3 ozSucre en poudre
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5.3 ozGlucose
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3.5 ozLait concentré sucré
Préparation: Glaze
Heat to 75°C.
Ingrédients: Glaze
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5.3 ozCallebaut ® recette de chocolat au rubis belge le plus fin n°rb1 (chr-r35rb1)
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0.4 ozBeurre de cacao
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0.2 ozPoudre de betterave
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2.5 ozMasse de gélatine
Préparation: Glaze
Heat and add on top.
Mix well.
put in bowl, film and keep in fridge.
Heat to 35°C before use.
Cool down and glaze. Leave to set.
Decorations
Ingrédients: Decorations
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Chr-pn-6222
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Trs-21462
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Trs-21464
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Trs-21463
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Chr-bs-21877
Préparation: Decorations
Tip: Flatten crystallised ruby chocolate on a transfer sheet and let set. Put some weight on it and chill in fridge for 10 min. Break into pieces.
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