Lemon Meringue 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 White Fudgice and dip doughnuts into it.
13. Pipe RTU Lemon Cream Filling into the centre.

Meringue

1. Dissolve Actiwhite in the water and allow to soak for 5-10 minutes.
   
2. For a light meringue, add half the sugar, whip on high speed to full volume and fold in the remaining sugar.
   
3. For a slightly heavier meringue, whip the entire quantity of sugar together with the Actiwhite solution.
   
4. Dry the meringues at low temperature, approximately 100℃-120℃.
5. Crumble onto doughnut to finish.

• Actiwhite® Meringue Mix
• RTU Cream Filling – Lemon
• White Fudgice
• Yeast Doughnut Concentrate