Orange Chocolate Donut

Make a dough using Tegral Donut, Yeast & Water.
Make sure the dough temperature is around 26°C-28°C.
Sheet it to 7mm. Cut into desired shape.
Proof for 40 minutes.
Deep fry: ( Oil Temperature-170°C-180°C)
Once fried cool and fill with the mix of Carat RTU Ganache and Cremfil Orange. (Carat RTU Gamache-100 gms & Cremfil Orange-25 gms)
Melt Carat RTU Ganache and glaze the filled donuts.
Finish with Cremfil Orange as shown in the picture to get Orange Chocolate Donut.

Complexity level:

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