Equipment
- Mixing Bowl
- Microwave
- Stovetop
- Oil tray
- Pot
Ingredients
Real Chocolate Sauce
- 3.5 oz Whipping Cream
- 3.5 oz Callebaut 811 54.5% Dark Couverture Chocolate Block
Small Ring Doughnuts
- 1.3 lb All-Purpose Flour
- .5 oz Powdered Milk
- .2 oz Salt
- 2.6 oz Granulated Sugar
- 2.1 oz Butter
- 1.1 oz Whole Eggs
- 13.2 oz Fresh Yeast
- 10.6 oz Water
- Animal Fats: Lard and Tallow (Palm Oil as an alternate)
Optional Toppings
Instructions
Real Chocolate Sauce
- Place the 3.5 oz Callebaut 811 54.5% Dark Couverture Chocolate Block 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
- Create a dough by mixing together the bread flour, powdered milk, salt, sugar, butter, whole eggs, yeast, and water. Use either a mixer or by hand.
- After the dough comes together, knead it for 5 - 7 minutes.
- Allow the dough to rest under cover for 1 hour.
- Divide into 15g portions. Mold into balls and then rings.
- Allow to prove on an oil tray, and begin heating fat to 375℉/190℃.
- Heat fat to and drop the proved pieces in; they 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.
Optional Toppings
- Add Mona Lisa Chocolate Vermicelli, Dark Chocolate Crispearls, or Gold Salted Caramel Crispearls.