Chocolate Glazed Donuts Filled with Dark Chocolate

Servings

12

Prep Time

12 hours

Cook Time

15 minutes

Cuisine

Dessert

Category

Dessert

Exquisite Callebaut dark chocolate-filled doughnuts! Discover the perfect balance of rich, velvety Callebaut dark chocolate and pillowy-soft doughnut goodness in every bite. Our irresistible recipe combines the finest Callebaut dark chocolate with a fluffy doughnut base, creating a symphony of flavour and texture that will tantalize your taste buds.

Wondering how to make doughnuts that rival your favourite bakery's? Look no further! Our step-by-step guide will take you through the process, from preparing the dough to filling it with luxurious Callebaut dark chocolate. Whether you're a baking enthusiast or a novice in the kitchen, this recipe is designed to ensure mouth-watering results every time.

Chocolate Glazed Donuts Filled with Dark Chocolate

Ingredients

    Donuts dough

    • 500 gr flour T45
    • 250 gr milk
    • 20 gr fresh yeast
    • 3 gr salt
    • 60 gr melted butter
    • 60 gr sugar
    • 2 pcs eggs

    Dark Chocolate Glaze/Filling

    • Callebaut Crema 811 Dark Chocolate Filling

    You Will Also Need

    • Pavoni Disposable Pastry Bag
    • Callebaut Crema 811 Dark Chocolate Filling
    • Mona Lisa Crispy Cereals Coated with Chocolate MINI CRISPEARLS™
    • Mona Lisa Irregular Milk Chocolate Flakes (Small)
    • Mona Lisa Crispy Cereals Coated with Chocolate CRISPEARLS™

    Directions

      Donuts dough

      1. Begin by melting the butter in the microwave.

      2. Allow it to cool down on the side.

      3. Mix together 50 grams of milk with the fresh yeast.

      4. Combine all the ingredients except the butter.

      5. Use the hook attachment in the dough mixer and mix for 5 minutes on the first speed.

      6. When the dough starts to unstick from the mixing bowl, add the butter.

      7. Continue mixing for an additional 5 minutes on the second speed.

      8. Remove the dough from the bowl and let it rest for 1 hour at room temperature.

      9. After this time, cover the dough with cling film and refrigerate overnight for 12 hours.

      10. The next day, remove the doughnuts from the chiller and roll it out with a rolling pin to achieve a thickness of 0.5 cm.

      11. Cut the dough and let it proof for 1 hour at 25°C.

      12. Once the doughnuts have proofed, heat oil to 170°C and fry them until golden brown.

      Dark Chocolate Glaze

      1. Melt the Callebaut Crema 811 Dark Chocolate Filling in the microwave

      2. Temper at 30°C. The glaze is ready to use.

      Assembly

      1. Put the Callebaut Crema 811 Dark Chocolate Filling into a Pavoni Disposable Pastry Bag with a piping tip

      2. Pipe some Callebaut Crema 811 Dark Chocolate Filling into the doughnut.

      3. Dip the doughnut into the glaze.

      4. Decorate as desired with Mona Lisa decoration