Christmas Character Doughnut Selection

Doughnuts

1. Add all the 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 roll into ball shapes.
5. Retard overnight or place in chiller for 30+ minutes.
6. Remove from retarder and recover dough temperature.
7. Prove for 25-30 minutes at 38°C, 80% relative humidity.
8. Dry prove for 25 minutes (this stops the doughnuts wrinkly back).
9. Fry at 190°C for 75-90 seconds each side.

Filling/Topping

1. Once cooled, inject each one with 15g of Raspberry Fruit Filling.
2. In a bowl melt either the Fudgice or Caramel to a dipping consistency.
3. Dip each doughnut with either 15g of Fudgice or 20g Caramel and allow to set.
4. For Santa pipe a 10g Chocolate Fudgice band across the doughnut for a belt, followed by 1g of Chocolate Fudgice for 3 buttons and then pipe a 1g square with a clasp of White Fudgice for a belt buckle.
5. For Frosty place a carrot decoration it the centre of the doughnut for a nose, followed by 7 dark chocolate chips, 2 for eyes and 5 for a smile.
6. For Rudolph place a cherry half in the centre of the doughnut for a nose, then pipe 1g Chocolate Fudgice for 2 eyes and an upside Y for a mouth.
7. For the Christmas pudding pipe 5g of White Fudgice into the centre of the doughnut, then place a holly decoration on top of the White Fudgice to finish

• Raspberry Millionaires Caramel PF
• Rich Chocolate Fudgice
• Caramel Fudgice
• White Truffle
• Yeast Doughnut Concentrate