DONUT DOUGH (makes approximately 12 donuts)
22g fresh yeast (or 8g of dried yeast)
500g strong flour
45g caster sugar
130g Barker's Professional Seville Orange & Fig Breadshot
30g strong flour
Place the flour, salt, sugar, yeast, milk and egg together in the mixer and develop an elastic dough.
When the dough has been fully developed add the butter gradually until incorporated to a smooth and elastic dough once again.
Add the Barker’s Professional Seville Orange & Fig Breadshot along with the 30g of extra flour and carefully incorporate through the dough until combined (avoid over mixing).
Place the dough into an oiled container and cover with cling film. Allow to ferment for 40 minutes.
Knock the dough back then roll the dough out to a thickness of 15mm. Cover this with cling film and place into the refrigerator until the dough firms up (or you could even leave this overnight).
Remove the dough from the refrigerator and cut into desired shapes. Allow the dough to prove.
Fry the dough pieces at 180°C evenly on both sides.
Once the donut has cooled down dip the donut into the warmed glaze.
VANILLA BEAN GLAZE
60g cold water
500g fondant powder (Bakels)
1g vanilla bean paste
Place the water and fondant powder into a mixing bowl and blend together on low speed for two minutes.
Add the vanilla bean paste and warm the fondant to 40°C.
Dip the cooked and cooled donut into the warm glaze and decorate before the fondant sets.