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.

Receta

Dough

ingredientes	preparación
750g harina 30g azúcar 30g Azúcar mascabado 7g sal marina 20g levadura 400g huevos enteros	Beat together in stand mixer with flat beater until dough becomes stretchy.
250g mantequilla	Mix in. Cover and leave to rise.
Store in fridge for 12 hours. Shape donuts and deep fry.

Glaze

ingredientes	preparación
75g agua 150g azúcar en polvo 150g glucosa 100g leche condensada dulce	Heat to 75°C.
150g Callebaut ® Finest Chocolate Rubí Belga Receta N°RB1 (CHR-R35RB1) 10g manteca de cacao 6g poudre de betterave 70g masa de gelatina	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

ingredientes	preparación
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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