HALLOWEEN DONUT
Halloween dessert for the DOBLA Winter Wonderland
Difficulty level
Halloween dessert for the DOBLA Winter Wonderland
Ingredients
| FRIBOL | g 1000 |
| water - 20-24°c | g 200 |
| eggs | g 200 |
| yeast | g 50 |
Preparation
Knead all the ingredients until you get a smooth and velvety dough.
Leave to rest for 10-15 minutes at room temperature (20-24°C).
Stretch the dough and give a simple fold.
Let the dough rest for 5 minutes and then stretch it to a thickness of 1.5cm
Cut into a 9cm diameter donut shape and leave to rise for 50 minutes at 28°C with 70% humidity.
Ingredients
| CHOCOSMART CIOCCOLATO - Melted at 32°C | To Taste |
Ingredients
| CONFETTURA EXTRA LAMPONI | To Taste |
Fry the donuts at 180°C until completely cooked.
Drain and leave to cool.
Glaze the surface with CHOCOSMART and cover with HALLOWEEN CONFETTI DOBLA.
Let the topping solidify and fill with the raspberry jam.
Chocolatier and Pastry Chef
