Cherry Ripe Donuts
|Cake Donut Mix||1.000kg|
|Shiny Dark Chocolate Glaze|
|Cherry Ripe bar||1|
|Cherry Coconut Mix|
|Red glace cherries||0.200kg|
Place all ingredients into a bowl fitted with a paddle.
Blend on low speed for 1 minute. Scrape down.
Mix on medium speed for 1 minute.
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
Combine the water and the cream and bring to the boil.
Blend in cocoa powder and sugar then continue to heat, while stirring, until temperature reaches 106°C.
Remove from heat and pour over the chopped dark chocolate and mix until smooth.
Reserve mixture in fridge until required.
Warm desired quantity of chocolate glaze to body temperature of 37°C.
Dip the donut into the glaze by submerging 1/3 of the donut, then place on a tray with glazed side up.
Decorate top of glazed donut with broken/cut pieces of a Cherry Ripe Bar.
Also place pieces of the homemade cherry coconut mixture.
CHERRY COCONUT MIX
In a bowl, combine the coconut and glace cherries with any syrup from the packet.
Mash by hand the two ingredients until the mixture becomes moist and clumpy.
Set aside until decorating donuts.
Product is best enjoyed fresh on the day of bake. Storage temperature: refrigerated below 5°C.
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