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Add all the donut dough ingredients to a spiral mixer and mix for 2 minutes on slow speed and then 8-10 minutes on fast speed.
Scale the dough into 1500g heads and mould round, let it rest for 10 minutes.
Using a 30 piece BDM, cut and mould the scaled heads to 50g pieces and tray up onto donut wires or felts.
Proof for 40-50 minutes at 38°C / 85% RH, then allow to air dry for 10 minutes.
Fry for approximately 90 seconds on each side at 185°C.
Add all the maple frosting ingredients to a bowl and mix until all ingredients are fully combined and place into a piping bag with a plain tube.
Cut each donut into 3 layers, then pipe the maple frosting in between the middle layers.
Roll the sides into chopped crispy bacon or bacon bits so that it sticks to the outside of the filling.
Heat the DAWN® Fondant Sublime up in a bowl to 40°C then stir in the maple syrup and water.
Drizzle the icing over the top of the donut and leave all to set.
Pipe a swirl of the maple frosting on the top of the donut and decorate with pieces of crispy bacon.
MAKES: Approximately 60 donuts at 50g