Skip to main content
A Barry Callebaut Brand
My Barry Callebaut
  • Careers
  • Contact
Products
See all products
Articles
See all articles
Recipes
See all recipes
Show results
Ogonblink
  • Products
  • Segments
  • Services
  • Brands
  • Trends & Insights
  • Sustainability
    • About sustainability
    • Forever Chocolate
    • Sustainability stories
    • ESG
  • About Us
    • About Us
    • Investor Relations
    • Media
    • Our history
A Barry Callebaut Brand
Ogonblink

Cinnamon Pecan Chocolate Donut Bites

This carnival inspired treat is jazzed up with a gold chocolate sauce and roasted pecans for a tasty restaurant dessert.

Recipe

Created by
  • Julie Sharp - UK & Ireland Head of Chocolate Academy
  1. Cinnamon Pecan Chocolate Donut Bites

Cinnamon Pecan Chocolate Donut Bites

ingredients preparation
  • 500g
    plain flour
  • 1spoon(s)
    salt

For the donuts, whisk the flour with the salt and set aside.

  • 125ml
  • 19g

Stir together fresh yeast and 150ml warm milk to form a smooth paste. (If using active dry yeast, stir together 125 ml milk with 1 tsp sugar and active dry yeast. Let sit for 5 to 10 minutes or until foamy)

  • 25ml
  • 100g
    caster sugar
  • 3piece(s)
  • 85g

Whisk together the remaining warm milk, eggs, sugar, melted butter and yeast mixture in a large bowl. Gradually stir in the flour mixture to make a soft dough.

Turn out the dough onto a floured surface and knead for 8 to 10 minutes until smooth and elastic.

Place in large oiled bowl and cover. Set in a warm and draft-free place for 1 to 1 1/2 hours, or until doubled in volume.

Roll into 3-4cm round balls to make 24-30 donut bites. Transfer the balls to a lightly floured baking sheet, and leave to rise, covered, for 20 to 30 minutes or until almost doubled in size.

  • Vegetable oil

Set the oil in a deep fryer to 160˚C. In batches, deep fry the donut balls for 3 to 5 minutes or until golden brown and puffed and cooked through. Once cooked, remove to paper towels and then transfer to a rack.

  • 200g
    caster sugar
  • 4spoon(s)
    ground cinnamon

For the cinnamon sugar toss sugar with cinnamon. While still warm, roll donut bites in cinnamon sugar to coat.  

  • 200g
    CHK-R30GOLD
  • 250ml
    whipping cream

For the chocolate sauce bring cream to just a simmer in saucepan set over medium heat. Melt chocolate in double boiler or microwave. Whisk together melted chocolate and cream until blended. Keep warm.

  • CHW-BS-13940
  • 100g
  • Q.S.
    CHM-BS-22300

For each serving, pile up 2-3 donut bites, drizzle with 2 tbsp chocolate sauce 33g nuts, Callebaut® Milk Chocolate Blossoms and Callebaut® White Chocolate Blossoms. Serve with 50 ml extra chocolate sauce for dipping.

Discover more recipes

Chocolate Bar with salted caramel and Crispearls™

Chocolate Bar with salted caramel and Crispearls™

Footer menu

  • Important links
    • Brands
    • Trends & Insights
    • Sustainability
    • Careers
    • Contact
    • Report a concern
  • Products
    • Chocolate
    • Chips & Chunks
    • Cocoa
    • Cacaofruit
    • Fillings
    • Coatings
    • Nuts
    • Decorations & inclusions
    • Food colorants
    • Personalisation sheets
    • View All
  • Segments
    • Confectionery
    • Bakery & Pastry
    • Dairy & Drinks
    • Ice Cream & Desserts
  • Services
    • Trends, Co-creation and Inspiration
    • Technical and R&D
    • Sourcing
    • Chocolate Academy
    • Sustainable Choices Support

Account & settings

My Barry Callebaut
© 2025 Barry Callebaut. all rights reserved

Footer - meta navigation

  • Responsible Disclosure Policy
  • Legal information
  • Privacy & cookie policy
  • Cookie settings

Navigation

Ogonblink

Main menu (mobile)

  • Products
  • Segments
  • Services
  • Brands
  • Trends & Insights
  • Sustainability
    • About sustainability
    • Forever Chocolate
    • Sustainability stories
    • ESG
  • About Us
    • About Us
    • Investor Relations
    • Media
    • Our history
My Barry Callebaut
  • Careers
  • Contact

Choose your region.

Brand not available in your region

Loading...
Loading