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.

Rezept

Dough

Zutaten	Zubereitung
750g Mehl 30g Zucker 30g Muscovado-Zucker 7g Meersalz 20g Hefe 400g ganze Eier	Beat together in stand mixer with flat beater until dough becomes stretchy.
250g Butter	Mix in. Cover and leave to rise.
Store in fridge for 12 hours. Shape donuts and deep fry.

Glaze

Zutaten	Zubereitung
75g Wasser 150g Streuzucker 150g Traubenzucker 100g süße Kondensmilch	Heat to 75°C.
150g Callebaut ® Feinste belgische Rubinschokolade, Rezept Nr. RB1 (CHR-R35RB1) 10g Kakaobutter 6g Rote-Bete-Pulver 70g Gelatinemasse	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

Zutaten	Zubereitung
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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Kontakt

Mona Lisa