Hypodermic Injected Donuts

@ 50g



• Add all the ingredients to a spiral mix and mix for 2 minutes on slow speed and then 8-10 minutes on fast speed • Cover the dough and let it rest for 10 minutes. • Sheet the dough out to a thickness of 9-10mm. • Cut out donuts using a 70mm round cutter • Or process 1500g dough pieces through a BDM for 30 x 50g Pieces • Proof for 40-50 minutes at 38°C / 85% RH • Allow to air dry for 10 minutes • Fry for approximately 90-120 seconds on each side at 180°C • Coat each donut in sugar • Allow to cool thoroughly


• Make a large hole in the top of each donut to allow for the filling and syringe • Pipe Raspberry Delifruit into half of the donuts and Vanilla Creme into the other half • Fill the plastic syringes 3/4 full with Raspberry Delifruit or Vanilla Creme • Place a filled syringe into each of the partially filled donuts

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Hypodermic Injected Donuts

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