Ingredients
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225 g Eggs
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300 g Granulated Sugar
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12.5 g Emulsifier
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1 g McCormick Vanilla Extract
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100 g Tulip Dark / White Compound Chocolate
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225 g Butter, unsalted
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185 g All-Purpose Flour
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15 g Non-fat Milk Powder
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1 g Baking Powder
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50 g Tulip Bordeaux Cacao Powder
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Choose your favorite flavor for donut glazing:
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Tulip Hazel Delight
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Tulip Chocolate Coating
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Tulip White Chocolate Compound
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Tulip Strawberry Flavoured Compound
Directions
Steps
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1
Done
|
Beat eggs, sugar, emulsifier, and vanilla until fluffy (ribbon stage). |
|
2
Done
|
Add melted Tulip Dark/White Compound Chocolate and butter to the egg mixture. |
|
3
Done
|
Fold flour, milk powder, baking powder, and Tulip Bordeaux Cacao Powder to the egg |
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4
Done
|
Pipe the brownie batter in the greased donut mold. |
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5
Done
|
Steam for 45 minutes. |
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6
Done
|
To make the glaze, melt any of the suggested chocolate products (white compound, chocolate |
|
7
Done
|
Dip the donut into your chosen melted chocolate to glaze it |
|
8
Done
|
Add any toppings of y our choice (roasted almond, sprinkles, etc) |
