Espresso Doughnut

Ingredients:

• 40 Berliner Doughnuts

FILLING

• 1kg Easy Whip Mix

• 200g Barker’s Professional Cold Brew Coffee Syrup

• 5g Barker’s Professional Hazelnut Coffee Syrup

TOPPING

• 500g Fondant

• 35g Barker’s Professional Cold Brew Coffee Syrup

• 3g Barker’s Professional Hazelnut Coffee Syrup

Method:

1. Mix together the Easy Whip Mix, Barker’s Professional Cold Brew Coffee Syrup and Barker’s Professional Hazelnut Coffee Syrup. Fill each doughnut with 30 grams of filling.

2. Mix together the fondant and the coffee syrups, then dip the top of each doughnut into the flavoured fondant, approximately 12 grams.

3. Place four coffee beans on top to decorate.

This Recipe Uses: