Triple Chocolate Donut Recipe

1. Mise en Place: Accurately weigh all ingredients. Prepare the chocolate ganache ahead of time and cool to a thick but fluid consistency suitable for dipping. Ensure the deep fryer is preheated and the oil is clean. 

2. Dough Kneading & Bulk Fermentation: Add SwissBake® Perfect Raised Donut Mix, cold water, crumbled fresh yeast, and cocoa powder to the mixing bowl. Knead on low speed for 3–4 minutes until ingredients are combined. Switch to high speed and knead for 8–10 minutes until the dough is smooth and elastic. The final dough temperature should remain below 24°C. Transfer the dough into a lightly oiled container. Cover and let it rest at room temperature for 15–20 minutes. 

3. Sheeting and Cutting: Place the rested dough onto a lightly floured surface and gently roll out to a uniform 10 mm thickness. Cut donuts using a donut cutter and transfer them to lightly floured proofing trays. 

4. Final Proofing: Place trays in a proofer at 32°C with 85% relative humidity. Allow to proof for 25–30 minutes. After proofing, let the donuts rest for 2–4 minutes at room temperature to develop a slight skin for better frying results. 

5. Frying: Pre-heat the fryer to 170°C. Carefully lower the donuts into the oil and fry for 2 minutes on each side (total 4 minutes). They should puff up with a clean, white ring around the center. Remove and drain on wire racks. Let cool completely before glazing. 

6. Finishing: Dip the cooled donuts into the prepared chocolate ganache, covering the tops generously. While the ganache is still wet, sprinkle with mini chocolate chips. Let the ganache set before serving or packaging.