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.

Dough

Ingredients Preparation
  • 750g
    flour
  • 30g
    Sugar
  • 30g
    Muscovado sugar
  • 7g
    sea salt
  • 20g
    yeast
  • 400g
    whole eggs

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

Ingredients Preparation
  • 75g
    water
  • 150g
    caster sugar
  • 150g
    glucose
  • 100g
    sweet condensed milk

Heat to 75°C.

  • 150g
    Callebaut ® Finest Belgian ruby Chocolate Recipe N°RB1 (CHR-R35RB1)
  • 10g
    cocoa butter
  • 6g
    beetroot powder
  • 70g
    gelatin mass

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

Ingredients Preparation

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. 

Get in Touch

Your Nearest Sales Representatives

Maureen Shanahan
  • Artisans & Chefs
1-312-496-7346

Your Nearest Office

Barry Callebaut USA LLC
903 Industrial Highway
Eddystone, 19022
United States

+1 610 872 4528