Place Cake Flour, Bakels 20% Sweet Premix, Wet Yeast and Water into a mixing bowl and mix on slow speed for 2 minutes and then on fast speed for 8 minutes. Mixing time depends on type of mixer used.
Total dough weight 1.800kg.
Dough temperature 28ºC - 30ºC.
Rest the dough for 10 minutes.
Scale the dough into 60g pieces and roll into a round shape.
Proof for 10 minutes in the prover.
Using a size 12 nozzle or small scone cutter make a hole in the middle of the dough.
Final proof 10 - 15 minutes in the prover.
Fry the donuts at 180ºC.
Melt the Chockex Chips Dark and add the Bakels Delight to form a Ganache.
Mix the Blackjack into the Ganache.
Once Donuts have cooled down, dip them into the Ganache (±0.020g per Donut).
Decorate using pieces of chocolate cake and pipe 0.010g Ganache in the middle of the cake pieces.