Ruby Dripping Donuts

Recipe

Created by

ingredients	preparation
75g butter	Soften.
115g caster sugar 50g eggs	Add.
650g flour 350g whole milk 30g yeast	Add and stir well.
2g salt	Add on slow speed
Knead dough until smooth. Shape into ball. Put in bowl covered with foil. Once dough is twice its volume, roll out at 1 cm thick. Cut donut shapes. Place underneath towel. Leave for 30 mins at room temperature. Pre-heat 1 kg sunflower oil to 175-180°C. Fry. Put on paper tissue. Absorb fat. Reserve in fridge at 12°C.

ingredients	preparation
500g CHR-R35RB1	Pre-crystallise at 27°C to obtain thicker texture.
Dip in donuts. Shake slightly when getting out. Fix drippings with cooling spray.