Hot Honey Bee Sting Donuts

DONUTS

STEP 1

Place water, YRD Donut Mix and yeast into a mixer fitted with a dough hook.

STEP 2

Mix on a low speed for 1 minute, then scrape down the bowl.

STEP 3

Mix on high speed until the dough reaches full development. Aim for a finished dough temperature of 27-30°C.

STEP 4

Allow the dough to rest for 5 minutes.

STEP 5

Sheet the dough to approximately 10 mm thickness. Gently shake or relax the dough to reduce tension and minimise shrinkage.

STEP 6

Cut donuts using a 4-6 cm cutter.

STEP 7

Proof at 30°C with 80% humidity for 20-25 minutes. Gently press the side of a donut – a correctly proofed donut springs back without leaving a mark.

STEP 8

Let the donuts rest for 5-10 minutes before frying. Ensure donuts air-dry before frying to ensure a crisp finish.

STEP 9

Fry at 180-190°C for 1-2 minutes per side, until golden.

STEP 10

Transfer to wire racks to cool.

CUSTARD FILLING

STEP 1

Place water and Mauri RAP Instant Custard Mix in a mixing bowl.

STEP 2

Mix on a low speed for 1 minute, scraping down the bowl.

STEP 3

Increase to a high speed and whisk for 5 minutes until smooth and thick.

STEP 4

Transfer to a piping bag and set aside.

ALMOND TOPPING

STEP 1

Combine butter, honey, glucose and sugar in a saucepan.

STEP 2

Bring to the boil, stirring until combined.

STEP 3

Fold in the flaked almonds and remove from heat.

STEP 4

Keep warm for assembly.

ASSEMBLY

STEP 1

Once the donuts have cooled, squeeze a small amount of hot honey into each donut.

STEP 2

Fill the remaining space with custard filling.

STEP 3

Place the filled donuts flat side down on a tray.

STEP 4

Spoon warm almond topping over each donut.

STEP 5

Allow the topping to set slightly before serving.