Mix the ingredients using hook attachment. 3 minutes slow speed then 8 minutes high speed or until we reach the window pane.
Rest for 20 minutes then sheet the dough into 5mm thick
Rest for another 10 minutes then cut into 4 inch round. Place in a tray.
Rest for about 30-45 minutes in 37°C 87% RH
Fry the donut for 30 seconds each side
Place 200g of the chocolate Iin a bowl, melt over a bain-marie of gently simmering water
Heat until temperature reaches 45°C on a cooking thermometer. Remove the bowl from the heat and stir in the remaining chocolate.
As soon as the temperature cools to 27°C, return the bow to the bain-marie and reheat, stirring gen-tly until the chocolate reaches 32°C
Dip the brioche bread and top with silvered almonds
Wait for the chocolate to be set
Once it is set, dust with Puratos Cocoa Powder
Cook the butter, sugar and desiccated co-conut into low heat for about 3-5mins. Let it cool
Mix the Cremyvit and fresh milk in a mixer with paddle attachment until smooth
Add the cooked desiccated coconut and mix again for another minute or until smooth
Place in a piping bag and pipe in the donuts