Ingredients
Build
Donut base, house-made fried1
Chocolate ganache glazedipped
Chocolate sprinklesto finish
Method
- 1Ensure donut is freshly fried and cooled slightly — not hot.
- 2Dip top of donut into warm chocolate ganache. Allow excess to drip off.
- 3Immediately scatter chocolate sprinkles across the wet ganache.
- 4Allow ganache to set briefly before plating.
- 5Serve in a paper bag or on a tray. Do not stack — ganache will smear.
Quality Check
- Ganache smooth and glossy — no streaks or thin patches
- Sprinkles distributed evenly — not clumped to one side
- Donut fully cooked — no raw dough at centre
- Served same day — never day-old
BataBata Standards
Donuts made fresh daily — never serve day-old
Ganache kept warm at 40–45°C during service
Check allergens with every guest
Equipment
Fryer · Cooling rack · Ganache bowl · Dipping tray · Paper bag or tray
Allergens & Dietary
GlutenDairyEggs