Red Velvet Donuts

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.

NOTE:

Batter should have a rich chocolatey red appearance.

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.

Each donut weighs approximately 40g prior to frying.

CREAM CHEESE FILLING

STEP 1

Combine Cream Cheese, Sugar and Vanilla and mix on 1st speed using a paddle attachment.

STEP 2

Increase to 3rd speed once mix is combined and beat until light and creamy for 5 minutes.

STEP 3

Fold in the Whipped Cream by hand and place mixture in fridge until required.

STEP 4

Make a small hole in the side of each cake donut and using a piping bag fill with the cream cheese filling.

CHOCOLATE 'FONDANT' ICING

STEP 1

Mix together the Fondant with the Water and Chopped Dark Chocolate.

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 Chocolate Fondant and set aside on the bench.