Donuts with Chocolate Dough
Produtos utilizados
Sobre a receita
Ingredientes
- 115g whole milk
- 4g dry biological yeast
- 1 egg
- 75g of butter in ointment point
- 30g refined sugar
- 1 pinch of salt
- 260g of flour
- 30g Chocolate Powder Melken 70% Cocoa
- 1 liter of vegetable oil for frying
- 400g White TOP Coverage
- 50g of Melken Milk Chocolate Vermicelli
- 50g granulated chestnut
- 100g of TOP Milk Chocolate Coating
Dough:
Roof:
Modo de preparo
Pasta
In a bowl, mix the milk and yeast and let it rest for 5 minutes.
In a mixer fitted with the hook beater, beat the milk and yeast mixture, the egg, the soft butter, the sugar and the salt.
Sift the wheat flour and Melken Chocolate Powder 70% Cocoa, add half to the mixer and beat until obtaining a homogeneous mass.
Add the other half and beat until it comes off the side of the mixer bowl. Cover with plastic wrap and ferment for 40 minutes.
During this time, cut squares of parchment paper (8 cm) and brush with oil or mold release. Reserve
With a floured surface, roll out the dough to approximately 1 cm in height. Use a donut cutter to shape the dough. Remove the cores and reuse them to open and cut new donuts. Place each donut on a square of parchment paper and let rise for another 30 minutes covered with plastic wrap.
Heat the oil to 180°C, fry the donuts using a slotted spoon, turning every minute. Remove from oil and place on a paper towel-lined baking sheet.
Roof
Melt the TOP Milk Coating in the microwave, dip the Donuts into the White TOP Coating on the surface, scratch with the Milk TOP and sprinkle with the Melken Milk Chocolate Vermicelli
Dicas
- • O tempo de fermentação pode variar com a temperatura do ambiente A massa dos Donuts pode ser assada (aproximadamente 12 minutos a 170 °C)