Hot Honey Bee Sting Donuts

DONUTS

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

2. Mix on a low speed for 1 minute, then scrape down the bowl.

3. Mix on high speed until the dough reaches full development. Aim for a finished dough temperature of 27-30°C.

4. Allow the dough to rest for 5 minutes.

5. Sheet the dough to approximately 10 mm thickness. Gently shake or relax the dough to reduce tension and minimise shrinkage.

6. Cut donuts using a 4-6 cm cutter.

7. Proof at 30°C with 80% humidity for 20-25 minutes. Gently press the side of a donut - a correctly proofed donut springs back without leaving a mark.

8. Let the donuts rest for 5-10 minutes before frying. Ensure donuts air-dry before frying to ensure a crisp finish.

9. Fry at 180-190°C for 1-2 minutes per side, until golden.

10. Transfer to wire racks to cool.

CUSTARD FILLING

1. Place water and Mauri RAP Instant Custard Mix in a mixing bowl.

2. Mix on a low speed for 1 minute, scraping down the bowl.

3. Increase to a high speed and whisk for 5 minutes until smooth and thick.

4. Transfer to a piping bag and set aside.

ALMOND TOPPING

1. Combine butter, honey, glucose and sugar in a saucepan.

2. Bring to the boil, stirring until combined.

3. Fold in the flaked almonds and remove from heat.

4. Keep warm for assembly.

ASSEMBLY

1. Once the donuts have cooled, squeeze a small amount of hot honey into each donut.

2. Fill the remaining space with custard filling.

3. Place the filled donuts flat side down on a tray.

4. Spoon warm almond topping over each donut.

5. Allow the topping to set slightly before serving.