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A Barry Callebaut Brand
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  2. Chocolate Bar With Salted Caramel and Crispearls™

Chocolate doughnuts

A treat in the simplest of forms, when dipped in Great British Chocolate these doughnuts become simply irresistible.

Recipe

  1. Base Doughnut Dough
  2. Milk Chocolate Glaze

Base Doughnut Dough

ingredients preparation
  • 500g
    plain flour
  • 30g
    Baking powder

Sieve together.

  • 85g
    caster sugar
  • 85g
    margarine

Blend in to the flour mix using a machine with a dough hook.

  • 2piece(s)
    eggs
  • 185ml
    full fat milk
  • 1spoon(s)
    vanilla essence

Beat together.
Mix into base dough.

Roll out the dough to 1cm thickness. Cut out circles. Place on a floured baking tray. Cut out the middle of each circle. Deep fry at 170’C for approx. 3 minutes each side. Drain on absorbent kitchen roll. Sprinkle lightly with sugar. Cool.

Milk Chocolate Glaze

ingredients preparation
  • 125g
    whipped cream 35%
  • 15g
    glucose
  • 250g
    CHM-Q35SA

Place all ingredients in a plastic bowl. Heat 30 seconds on full power in a microwave. Whisk to a smooth glaze. Allow to cool until the glaze coats the sides of the bowl – approx. 1 hour. Dip each doughnut. If the glaze runs allow the glaze to cool a little longer.

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