Name: Ruby chocolate doughnuts with raspberries
Total time: 3 h
Ingredients: 500 g flour; 40 g brown sugar; 130 ml whole milk; 1 BAM vanilla bean, cut lengthwise; 1 teaspoon salt; 7 g dry yeast; 3 medium eggs; 120 g soft, unsalted butter; oil for frying; 350 g BAM Raspberry Topping; 100 g BAM Drops of Ruby chocolate; 80 ml whipped cream; freeze-dried raspberries or colorful balls; BAM ruby crispy

Ingredients:

for doughnuts:

500 g flour
40 g brown sugar
130 ml whole milk
1 BAM vanilla bean, cut lengthwise
1 teaspoon salt
7 g dry yeast
3 medium eggs
120 g soft, unsalted butter
oil for frying
350 g BAM Raspberry Topping

For the glaze:

100 g BAM Drops of Ruby chocolate
80 ml whipped cream

decoration:

freeze-dried raspberries or colorful balls
BAM ruby crispy

Instructions:

preparation of doughnuts:

Pour the milk into a pan and add the sliced vanilla bean. When it starts to steam, remove from heat and pour into a measuring cup. Place the flour in the large bowl of a stand mixer. Stir in the sugar, salt and yeast. Mix the dry ingredients with the dough hook first, and then add the vanilla-infused milk and eggs and mix. Knead for another 10 minutes until a smooth, elastic dough is formed. Then gradually incorporate the softened butter into the dough one tablespoon at a time. Once all the butter is in the dough, continue mixing for 5-6 minutes, or until the ingredients have combined and the dough is sticky and stretchy.

Lightly grease the large bowl that will be used for the dough to rise in, place the dough in it and let it rise, covered, in a warm place for one hour, until the dough has doubled in volume. Divide the risen dough into 20 equal pieces of 45 g each. Shape the dough into balls and place them, separated from each other, on two lightly greased baking sheets. Cover with lightly greased baking paper or a lightweight kitchen towel (if it's too heavy, the dough won't rise) and let rise for another hour and a half, or until the balls have doubled in size.

Now fill a large pan for frying the doughnuts with oil. The oil should fill 2/3 of the pan. Place the pan on low or medium heat and heat until the oil reaches 170 °C. You can use a kitchen thermometer or a toothpick to check. When the toothpick begins to sizzle, the oil is sufficiently heated and ready for frying. Now carefully lift each doughnut one at a time and slowly lower it into the oil. Fry the doughnuts for about 5 minutes, turning them over and over. Place the fried doughnuts on a baking tray lined with baking paper. Then allow to cool completely on a wire rack.

preparation of the filling :

For the doughnut filling, fill a piping bag with BAM Raspberry Topping. Fill the doughnuts by making a hole at each end and piping the raspberry filling through it.

preparation of the glaze:

Bring 80 g of whipping cream almost to a boil and pour over 100 g of BAM Drops of Ruby chocolate. Stir until the chocolate is completely melted. Now dip the doughnuts in the melted Ruby chocolate and let the chocolate ganache cool. Decorate as desired and serve.

Premium BAM baking products.

Order ingredients with a 10% discount:

Ruby Chocolate Drops, 250g

9,90 €

Raspberry Topping, 200 g

4,90 €

Out of stock

Bourbon Vanilla pods, 2 pcs

7,99 €

Out of stock

Ingredients:

for doughnuts

500 g flour
40 g brown sugar
130 ml whole milk
1 BAM vanilla bean, cut lengthwise
1 teaspoon salt
7 g dry yeast
3 medium eggs
120 g soft, unsalted butter
oil for frying
350 g BAM Raspberry Topping

For the glaze

100 g BAM Drops of Ruby chocolate
80 ml whipped cream

decoration

freeze-dried raspberries or colorful balls
BAM ruby crispy

Instructions:

preparation of doughnuts

	Pour the milk into a pan and add the sliced vanilla bean. When it starts to steam, remove from heat and pour into a measuring cup. Place the flour in the large bowl of a stand mixer. Stir in the sugar, salt and yeast. Mix the dry ingredients with the dough hook first, and then add the vanilla-infused milk and eggs and mix. Knead for another 10 minutes until a smooth, elastic dough is formed. Then gradually incorporate the softened butter into the dough one tablespoon at a time. Once all the butter is in the dough, continue mixing for 5-6 minutes, or until the ingredients have combined and the dough is sticky and stretchy.
	Lightly grease the large bowl that will be used for the dough to rise in, place the dough in it and let it rise, covered, in a warm place for one hour, until the dough has doubled in volume. Divide the risen dough into 20 equal pieces of 45 g each. Shape the dough into balls and place them, separated from each other, on two lightly greased baking sheets. Cover with lightly greased baking paper or a lightweight kitchen towel (if it's too heavy, the dough won't rise) and let rise for another hour and a half, or until the balls have doubled in size.
	Now fill a large pan for frying the doughnuts with oil. The oil should fill 2/3 of the pan. Place the pan on low or medium heat and heat until the oil reaches 170 °C. You can use a kitchen thermometer or a toothpick to check. When the toothpick begins to sizzle, the oil is sufficiently heated and ready for frying. Now carefully lift each doughnut one at a time and slowly lower it into the oil. Fry the doughnuts for about 5 minutes, turning them over and over. Place the fried doughnuts on a baking tray lined with baking paper. Then allow to cool completely on a wire rack.

preparation of the filling

For the doughnut filling, fill a piping bag with BAM Raspberry Topping. Fill the doughnuts by making a hole at each end and piping the raspberry filling through it.

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Ruby chocolate doughnuts with raspberries

Ingredients: