200g bread flour
100g cake flour
6g dry yeast
40g sugar
4g salt
40g butter
1 egg
150g milk
200g DLA Bakejam Strawberry
200g DLA Carmen 44% Milk
Chocolate Couverture
100g DLA Coklat White
Chocolate Compound
100g DLA Coklat Dark
Chocolate Compound
Sprinkles or decoration of your choice

PREPARATION
Bring butter and milk to room temperature.

METHOD:
1. Make the donut dough. Put bread flour,
cake flour, sugar, salt and dry yeast in a bowl.
Add milk and beaten egg and mix. After
kneading or until it comes together, add the
softened butter and knead even more. Knead
until smooth, cover with a damp cloth and
let rise at 35°C for 40 minutes.

2. When the dough has risen to double its
size, take it out on a work surface and roll it
out into 20 balls. Cover with a damp cloth
and let rest for 15 minutes.

3. Roll it out thinly and put either DLA
Bakejam Strawberry or DLA Carmen
chocolate at the center. Wrap and roll 10
donuts of each. Let rest for another 20
minutes at 35 degrees.

4. Fry in oil at 170°C for about 4 minutes
until golden on both sides and let cool on a
cooling rack.

5. Melt DLA Coklat White or Dark
separately using a microwave. Once the
donuts have cooled, dip them in the
chocolate. Decorate with confectioners’
sugar, fine desiccated coconuts, funfetti
sprinkles, etc., if desired.
Recipe makes 20 mini donuts.