Doughnuts

1) Weigh all the powders, milk and eggs together in a large bowl with the hook.
2) Mix the dough like a brioche dough.
3) Give strength then add the soft butter.
4) Remove from the mixer.
5) Give 2 hours rest at 20-25°c.

6) Fold the dough energetically to squeeze the air out.
7) Give a rest to the dough overnight in the fridge.
8) The next day press the air out gently then spread the dough with the sheeter at 8mm.
9) Cut the doughnuts with an ∅ 80mm cutter then openwork with another ∅ 25mm cutter.
10) Put them on a baking sheet with baking paper previously greased. (Do not use flour to avoid them to stick on the tray as it gives a dry skin at the surface of the dough and dirts the dip fryer during the cooking process), use oil spray instead.
11) Proof the doughnuts between 20 and 25min into a proofer set at 28°c and 80% humidity.
12) Stop the proofing process and give them a few minutes to rest in the fridge at 4°c to get them hard. (This step will allow you to handle them easily to drop them into the dip fryer).
13) Dip fry the doughnuts then mop them up with paper.

1) Use the Iroko Filling to fill the doughnut.

2) Melt the cocoat 17% at 40°C.

3) Let the cocoat 17% cool down at 30-31°C and use it for the coating of the doughnut.