Chocolate Donuts

Ingredients

Chocolate Cake Doughnuts (Baked)

• 57 gr. unsalted butter
• 50 gr. vegetable oil
• 100 gr. sugar
• 71 gr. light brown sugar
• 38 gr. PreGel Five Star Chef Pannacrema Vanilla
• 15 gr. PreGel SETAGEL Vellutina (Sorbitol Paste)
• 2 large eggs
• 6 gr. baking powder
• 1.5 gr. baking soda
• 1.5 gr. ground nutmeg
• 4 gr. salt
• 287 gr. unbleached, all-purpose flour, sifted
• 32 gr. PreGel Cacao Togo (Cocoa Powder)
• 227 gr. whole milk

Chocolate Glaze

• 85 gr. PreGel Prontociocc Traditional Paste (Chocolate)
• 28 gr. unsalted butter
• 25 gr. light corn syrup
• 6 gr. PreGel Five Star Chef Pannacrema Vanilla

Method

Chocolate Cake Doughnuts (Baked)

1. Preheat the oven to 220 °C. Lightly grease two standard doughnut pans.
2. In a medium-sized mixing bowl, beat together the butter, vegetable oil, sugars, PreGel Pannacrema Vanilla & PreGel SETAGEL-Vellutina (sorbitol paste) until smooth.
3. Add the eggs, beating to combine.
4. Stir in the sifted baking powder, baking soda, nutmeg and salt.
5. Whisk together the flour and PreGel Cacao Togo.
6. Stir the dry ingredients into the butter mixture alternately with the milk, beginning and ending with the dry and making sure everything is thoroughly combined.
7. Spoon or pipe the batter into the lightly greased doughnut pans, filling the wells to about 1/4″ shy of the rim.
8. Bake the doughnuts for 10 minutes. Remove them from the oven, and wait 5 – 7′ before turning them out of the pans onto a rack.

Chocolate Glaze

1. Combine together all ingredients in a microwave safe bowl.
2. Heat in the microwave while stirring often.
3. Add extra corn syrup if needed to smooth consistency and desired viscosity.

Assembly