Description
Donuts filled with Toffee Apple Cream, perfect for Halloween!
Ingredients
520g
Water
Method
• Add donut mix, water and yeast to spiral mixer, mix for 3 minutes slow and 10 minutes fast. Bulk ferment for 20 minutes
• Scale into 60g balls. Prove for 30-40 minutes.
• Deep fry for a few minutes on either side until golden brown. Leave to cool.
• Stew the apples until softened, allow to cool.
• Mix the cooled apples, 300g whipped Mactop and Toffee until combined. Inject into the cooled donuts
• Melt the IRCA Chocosmart. Add desired food colourings. Dip donuts into the Chocosmart, shaking off the excess
• Pipe Remaining Mactop onto the donuts and add Halloween Dobla Decorations to finish.
