Chocolate Brownie Doughnut

Doughnut

1. Add all ingredients into a spiral mixing bowl.
2. Mix for 3 minutes on slow speed and 7 minutes on fast speed, until fully developed.
3. Dough temperature should be 23-26°C.
4. Scale at 50g and place onto wire tray.
5. Retard overnight or place in fridge for 30+ minutes.
6. Remove from retarder and recover dough temperature.
7. Using the wide circle end of a piping tube, press down in the centre to make a circle (do not remove the centre).
8. Prove for 20-25 minutes at a controlled temperature of 38°C, 80% relative humidity.
9. Dry prove for 25 minutes, covered with plastic (this stops the doughnuts wrinkling back).
10. Fry at 190°C for 75-90 seconds each side.
11. Press down the centre of the doughnut.
12. Warm Rich Chocolate Fudgice and dip doughnuts into it.
13. Pipe RTU Chocolate Cream Filling into the centre.

Brownie

1. Add all ingredients into a bowl fitted with a beater.
2. Mix for 3 minutes on low speed.
3. Scrape down.
4. Mix for 1 minutes on low speed.
5. Scale at 450g into small rectangle foils.
6. Bake at 180℃ for 30-32 minutes.
7. Cut into pieces and place onto doughnut to finish.

• Fudgy Brownie Mix
• Rich Chocolate Fudgice
• RTU Cream Filling – Chocolate
• Yeast Doughnut Concentrate