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.

Dough

配料 配料
  • 750g
    面粉
  • 30g
  • 30g
    黑糖
  • 7g
    海盐
  • 20g
    酵母
  • 400g
    全蛋

Beat together in stand mixer with flat beater until dough becomes stretchy.

  • 250g
    黄油

Mix in. Cover and leave to rise.

Store in fridge for 12 hours. Shape donuts and deep fry.

Glaze

配料 配料
  • 75g
  • 150g
    砂糖
  • 150g
    葡萄糖
  • 100g
    甜炼乳

Heat to 75°C.

  • 150g
    Callebaut ® 优质比利时红宝石巧克力配方 N°RB1 (CHR-R35RB1)
  • 10g
    可可脂
  • 6g
    甜菜根粉
  • 70g
    明胶块

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

配料 配料
  • CHR-PN-6222
  • TRS-21462
  • TRS-21464
  • TRS-21463
  • CHR-BS-21877

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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