Servings: 6 People
Ingredients
Donuts
- 2.6 oz butter softened
- 4.1 oz caster sugar
- 1.8 oz eggs
- 1.4 lb All-Purpose Flour
- 12.3 oz whole milk
- 1.1 oz Fresh Yeast
- 0.1 oz salt
Ruby Chocolate Frosting
- 1.1 lb Callebaut Ruby Chocolate
Instructions
Donuts
- Soften the butter to room temperature, and place in a mixing bowl. Mix on low speed.
- Whisk together the caster sugar and eggs, and add this mixture to the butter in the mixing bowl, while mixing on low speed.
- In a separate bowl, mix together the flour, whole milk, and yeast.
- After the caster sugar, eggs, and butter are mixed together, combine the second mixture into the mixing bowl while maintaining a low speed.
- Once completely mixed, add the salt while keeping on low speed.
- You should now have your dough forming. Knead the dough until smooth, and shape into a ball. Place in a bowl covered with foil.
- Once dough is twice its volume, roll out at 1 cm thick, and cut donut shapes. Place these dough-donuts underneath a towel, and leave to sit for 30 mins at room temperature.
- Pre-heat 1 kg of sunflower oil to 350°F.
- Place your dough in the oil, and let fry. Prep wax paper on a tray, and place donuts on tray after fried.
- Let donuts sit and cool in the fridge.
Ruby Chocolate Frosting
- Heat the Ruby chocolate to ~80°F in a double boiler, or temper to obtain a thicker liquid texture.
- After your donuts have cooled, dip into the Ruby Chocolate, and place back in the fridge to cool.
- Indulge.