CHOCRO-DONUT™ with cocoa and bacon

This recipe combines the salty and smoky flavours of fried bacon with the pure, intense taste of roasted cacao nibs. Perfect for breakfast – lovely as appetizers or small bites with drinks.

Recipe

Dough

ingredients	preparation
1000g flour 30g butter 100g melted butter 100g granulated sugar 20g salt 550g water 50g yeast	Knead until you obtain a smooth dough. Add the water gradually. Wrap well and put in the refrigerator for 3 hours at 5°C.
600g butter sheets 12g NIBS-S502 Q.S. bacon	Spread at 2/3 of the rolled out dough. Fold the dough in 3. Twice-fold in 3 times and leave to rest for 2 hours in the refrigerator at 5°C. Fold once more in 3 parts. Sprinkle 1/3 of the dough with the nibs. Roll out at 3 mm. Cut into stripes of 1.5 x 15 cm. Keep cool at 5°C. Put very thin bacon on the stripes.
Leave to rise in the proofer. Deep-fry the dough in grapeseed oil for 4 minutes at 190°C.

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