Raspberry Conserve Doughnuts

Ingredients:

• To serve: Barker’s Professional Raspberry Patisserie Filling

BARKER’S PROFESSIONAL CUSTARD CREME FILLING

• 500g whipped cream

• 500g Barker’s Professional Custard Flavoured Patisserie Crème

BRIOCHE DOUGHNUT / HAMBURGER BUN DOUGH

• 10g dried yeast

• 140g milk

• 1kg flour

• 600g eggs

• 15g salt

• 30g sugar

• 600g butter - chilled

Method:

BRIOCHE DOUGHNUT / HAMBURGER BUN DOUGH

1. Heat the milk to 37 degrees in the microwave and dissolve the yeast in the mug. Set aside while measuring the flour and eggs.

2. Add the flour, eggs and milk to the large mixer bowl with a dough hook.

3. Mix on second speed for approximately 8 minutes.

4. Once developed, add salt and sugar. Mix until combined and then begin adding cubes of butter. Add gradually until fully mixed in. This takes 10 - 15 minutes.

5. Place into a bowl and cover with cling wrap. Place in a chiller overnight and shape in the morning.

Tip: This mix needs to be made in the afternoon the day before use. The best time to shape it is when the scones are mixing in the morning.

ASSEMBLY

1. Allow 90grams of dough per donut. Prove at 38-40 degrees in the combination oven. The fan needs to be on a low and must be on the steam setting. This will take anywhere between 35-45 minutes. Keep an eye on them and turn the small fryers on 10 minutes before they are ready to come out. This way they will be ready to be fried straight away. The fryer should be 180/190 degrees and they take 3 minutes each side to cook.

2. Drain and toss in cinnamon sugar.

3. Once cool, cut and fill with Barker’s Professional Custard Crème and flavour of your choosing.

4. Fold some through the middle of the donut and decorate with Barker’s Professional Raspberry Patisserie Filling.

This Recipe Uses: