Pretty in Pink
Love is in the air! Celebrate this Valentine’s Day by baking some of our Pretty in Pink donuts
Pretty in Pink
Love is in the air! Celebrate this Valentine’s Day by baking some of our Pretty in Pink donuts
INGREDIENTS | WEIGHT |
---|---|
Donut: | |
Cake Donut Mix | 1.000kg |
Water | 0.500kg |
Pink ‘fondant’ icing: | |
Semi firm fondant | 1.200kg |
Water | 0.120kg |
Red colouring | drops |
DONUT
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.
PINK 'FONDANT' ICING
STEP 1
Mix together the fondant with the water and a couple of drops of red colouring (colour is to be a light baby pink colour).
STEP 2
Warm mixture in a saucepan over the stove to body temperature, 37°C.
STEP 3
Dip 1/3 of the fried donut into warm pink fondant and set aside on the bench.
STEP 4
Immediately sprinkle the top of the pink fondant glazed donuts with coloured sprinkles (prior to the glaze setting).
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.
Product is best enjoyed fresh on the day of bake. Storage temperature: ambient below 25°C.
To celebrate world Pizza Day, we thought we’d share this interesting fact with you… Margherita was the first ever pizza flavour – In 1889 Queen Margherita visited Naples with her husband King Umberto. The pair grew tired of their diet, which consisted exclusively of French haute cuisine, and wished to try a local dish. The pizza delivered to them was topped with white cheese, basil and tomatoes, the colours of the Italian flag. It was dubbed the Margherita!
Let’s bake better together. Call us on 1800 649 494
MAURI always has an eye on the future… And keeping on that trend, we’ve analysed the developments in the baking world and compiled some thoughts […]
The use of dough retarders in the Australian baking industry has flourished in recent years, to the extent that most bakers will have had some […]
Next week (29th August) is the day you have been waiting for. The day you can relish in your morning ritual and soak up the […]
Following the amazing response to our Victorian team’s Pasta Challenge, we call our MAURI followers to join in! To give you a kick-start, here are […]
We recently spoke with one of our brand ambassadors, Ryan Khun of Country Cob Bakery in Kyneton, Victoria in the lead up to Australia’s Best […]
The National Day for one of Australia’s icons, the Lamington, is coming up on 21st July. A staple treat lining the bakery cabinet of bakeries […]
A well-controlled oven has an important influence upon the overall quality of a loaf of bread. Oven conditions require the heat transfer mechanisms of convection, […]