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Donut, Pancake & Scone, Sweet Goods

Cherry Ripe Donuts

Ingredients

IngredientsWeight
Donut
Cake Donut Mix1.000kg
Water0.500kg
Shiny Dark Chocolate Glaze
Water0.250kg
Thickened cream0.150kg
Cocoa powder0.100kg
Castor sugar0.250kg
Dark chocolate0.200kg
Cherry Ripe bar1
Cherry Coconut Mix
Dessicated coconut0.500kg
Red glace cherries0.200kg

Method

DONUT METHOD

STEP 1

Place all ingredients into a bowl fitted with a paddle.

STEP 2

Blend on low speed for 1 minute. Scrape down.

STEP 3

Mix on medium speed for 1 minute.

STEP 4

Rest batter for 10 minutes before frying at 190°C.

 

Note: For best results adjust the water temperature to give finished batter temperature of 20-22°C. Add more dry mix to the batter if you prefer rolling mixture out on a floured bench and cutting desired shapes from it prior to frying.

SHINY DARK CHOCOLATE GLAZE METHOD

STEP 1

Combine the water and the cream and bring to the boil.

STEP 2

Blend in cocoa powder and sugar then continue to heat, while stirring, until temperature reaches 106°C.

STEP 3

Remove from heat and pour over the chopped dark chocolate and mix until smooth.

STEP 4

Reserve mixture in fridge until required.

STEP 5

Warm desired quantity of chocolate glaze to body temperature of 37°C.

STEP 6

Dip the donut into the glaze by submerging 1/3 of the donut, then place on a tray with glazed side up.

STEP 7

Decorate top of glazed donut with broken/cut pieces of a Cherry Ripe Bar.

STEP 8

Also place pieces of the homemade cherry coconut mixture.

CHERRY COCONUT MIX

STEP 1

In a bowl, combine the coconut and glace cherries with any syrup from the packet.

STEP 2

Mash by hand the two ingredients until the mixture becomes moist and clumpy.

STEP 3

Set aside until decorating donuts.

Product is best enjoyed fresh on the day of bake. Storage temperature: refrigerated below 5°C.

Let’s bake better together. Call us on 1800 649 494

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