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.
