Chocolate doughnuts

A treat in the simplest of forms, when dipped in Callebaut Chocolate these doughnuts become simply irresistible.

Level:: Easy

500 g

plain flour
30 g

baking powder

Sieve together.

85 g

caster sugar
85 g

margarine

Blend in to the flour mix using a machine with a dough hook.

2 piece(s)

eggs
185 ml

full fat milk
1 spoon(s)

vanilla essence

Beat together.
Mix into base dough.

Roll out the dough to 1cm thickness. Cut out circles. Place on a floured baking tray. Cut out the middle of each circle. Deep fry at 170’C for approx. 3 minutes each side. Drain on absorbent kitchen roll. Sprinkle lightly with sugar. Cool.

125 g

whipped cream 35%
15 g

glucose
250 g

Callebaut 823

Place all ingredients in a plastic bowl. Heat 30 seconds on full power in a microwave. Whisk to a smooth glaze. Allow to cool until the glaze coats the sides of the bowl – approx. 1 hour. Dip each doughnut. If the glaze runs allow the glaze to cool a little longer.