Christmas Stocking Doughnuts

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 45g, pin and cut into stocking 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.

Topping

1. Allow to cool.
2. Melt the Raspberry Millionaires Caramel in a bowl to a dipping consistency.
3. Dip each doughnut with 20g of Caramel and allow to set
4. Pipe 5g of White Fudgice in a cloud shape at the top of the stocking
5. Place a holly decoration in the corner of cloud shape to finish.

• Raspberry Millionaires Caramel PF
• White Fudgice
• Yeast Doughnut Concentrate