Ingredients
Dough
1000 g Krofxmix 25 g Instant sushi yeast40 ml oil
30 ml rum
400 ml water
Glaze
100 g Cooking chocolate 50 g Lino Lada Gold creamy20 ml sunflower oil
Preparation steps
Weight for 23 portions – 1.665 g
Dough
Mix all the ingredients for the dough with a spiral mixer for 10 minutes.
Cover the dough and let it rest for 10 minutes.
Divide the dough and roll it out to a weight of 65 grams. Manually shape into balls and place them on a floured cloth.
Cover and let rise in a warm place for 60 minutes.
Using a 2 cm diameter cutter, press a hole in the center of each doughnut to create a ring shape. Heat the oil to 160 °C. Fry for 4 minutes on each side.
Glaze
Mix all the ingredients over low heat until a shiny glaze is obtained. Dip the baked donuts into the prepared glaze.
Tip
First, place the top side of the doughnut in hot oil.
Serving
Instead of shaping into balls, you can roll the dough to a thickness of 1 cm and cut it into ring shapes.