Jam & Cream Lamington

DONUT METHOD

1. Place the water, YRD Donut Mix and then yeast into a mixer fitted with a dough hook.

2. Mix on low speed for 1 minute. Scrape down.

3. Mix on high speed for 10-12 minutes or until dough reaches peak development.

4. Aim for finished dough temperature of 27-30°C.

5. Rest for 5 minutes before processing/sheeting.

6. Sheet out the dough to approximately 10mm thickness. Ensure to shake down the dough to reduce tension in the dough, relax the dough, as this will reduce shrinkage.

7. Cut donuts as required and place into proofer.
   Please note: the dough is soft and fairly sticky to touch.

8. We used a 9cm cutter and proofed for 23 minutes.

SHINY DARK CHOCOLATE GLAZE METHOD

1. Combine the water and the cream and bring to the boil.

2. Blend in cocoa powder and sugar then continue to heat, while stirring, until temperature reaches 106°C.

3. Remove from heat and pour over the chopped dark chocolate and mix until smooth.

4. Reserve mixture in fridge until required.

5. Warm desired quantity of chocolate glaze to body temperature of 37°C.

6. Dip the donut into the glaze by submerging 1/3 of the donut, then place on a tray with glazed side up.

7. Decorate top of glazed donut with sprinkling of dessicated coconut.

BASIC RASPBERRY JAM METHOD

1. Place raspberries into a saucepan and bring to the boil.

2. Add the sugar and continue boiling the mixture for a further 5 minutes stirring constantly.

3. Remove mixture from heat and store in containers in the fridge until required.