CHOCRO-DONUT™ with cocoa and bacon

This recipe combines the salty and smoky flavours of fried bacon with the pure, intense taste of roasted cacao nibs. Perfect for breakfast – lovely as appetizers or small bites with drinks.

Level:: Difficult
Makes:: Recipe for 30 pieces

1000 g

flour
30 g

butter
100 g

melted butter
100 g

granulated sugar
20 g

salt
550 g

water
50 g

yeast

Knead until you obtain a smooth dough.
Add the water gradually.
Wrap well and put in the refrigerator for 3 hours at 5°C.

600 g

butter sheets
12 g

Callebaut Cocoa - Cocoa Nibs - 800g Bag
Q.S.

bacon

Spread at 2/3 of the rolled out dough. Fold the dough in 3.
Twice-fold in 3 times and leave to rest for 2 hours in the refrigerator at 5°C. Fold once more in 3 parts. Sprinkle 1/3 of the dough with the nibs. Roll out at 3 mm. Cut into stripes of 1.5 x 15 cm. Keep cool at 5°C. Put very thin bacon on the stripes.

Leave to rise in the proofer. Deep-fry the dough in grapeseed oil for 4 minutes at 190°C.