DONUTS
Recipe makes 60 Donuts
Total Weight: 3.660
Group II
Ingredient
KG
Chocolate Ganache
1.200
Total Weight: 1.200
- Place all of the ingredients from Group I into the mixing bowl and mix well until the dough is fully developed.
- Scale into 1800g heads and cover the dough with a plastic sheet and rest for 10 minutes.
- Place the dough onto a bun divider plate and roll in the dough molder.
- Place the dough onto a baking pan lined with silicone paper.
- Proof for 20 minutes.
- Heat oil to 180ºC.
- Make a hole in the middle of the donut before frying.
- Deep fry the Donuts until golden brown.
- Remove from the oil and allow to cool.
- Coat each donut with 20g ganache.
- Decorate as desired with Peanut Nibs, Choc Mint Crumble or Choc Vermicelli.
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