Cinnamon Pecan Chocolate Donut Bites

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

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)

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.

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.

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

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.

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.