Lemon Meringue Finger Doughnuts

Doughnuts

1. Add all of 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 sausage 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 wrinkling back).
9. Fry at 190°C for 75-90 seconds each side.

Filling

1. Once cooled, split the doughnuts down the middle and fill each with 50g of RTU Lemon Cream Filling.

Topping

1. Dissolve the Actiwhite Meringue Mix 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. Using a ribbon tube, pipe 20g over the lemon filling.
5. Sprinkle with caster sugar.
6. Blow torch to finish.

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