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.

Recipe

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
CHR-PN-6222 TRS-21462 TRS-21464 TRS-21463 CHR-BS-21877	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.

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