Lemon Meringue

DONUT

STEP 1

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

STEP 2

Mix on low speed for 1 minute. Scrape down.

STEP 3

Mix on high speed for 10-12 minutes or until dough reaches peak development.

STEP 4

Aim for finished dough temperature of 27-30°C.

STEP 5

Rest for 5 minutes before processing/sheeting.

STEP 6

Sheet out the dough to approximately 10mm thickness. Ensure to shake down the dough to reduce tension in the dough, relax the dough, as this will reduce shrinkage.

STEP 7

Cut donuts as required and place into proofer. We used a 9cm cutter and proofed for 23 minutes. Please note: the dough is soft and fairly sticky to touch.

LEMON CURD

STEP 1

Whisk together the lemon juice, sugar & eggs by hand in a saucepan over a low flame.

STEP 2

Continue whisking over the heat to keep mixture from sticking to the bottom of the pan.

STEP 3

Once mixture is hot to touch, add butter.

STEP 4

Continue whisking vigorously over the heat until it begins to boil.

STEP 5

Remove mixture from heat, transfer to another bowl and set aside in the fridge until required.

MERINGUE

STEP 1

In a mixing bowl fitted with a whisk attachment slowly start whisking the egg whites.

STEP 2

Gradually stream the sugar mixture over the egg whites whilst continually whisking.

STEP 3

Continue adding sugar in small amounts until meringue has developed stiff peaks and is smooth in texture.

PROOFER SETTING

STEP 1

Temperature: 30°C.

STEP 2

Relative humidity: 80%.

STEP 3

Proof time 20-25 minutes or until the proof height is 29-31mm.

FRYING

STEP 1

Allow the proofed donut to rest for 5 minutes on bench before frying at 190°C for 1 minute per side.

PRESENTATION

STEP 1

Fill donuts with lemon curd.

STEP 2

Dip the top 1/3 of the filled donut directly into the meringue and remove gently so as a peak is created.

STEP 3

Place donut on work bench and using a gas blow torch lightly toast the meringue.