YIELD: approx 48 x 50g donuts
BRIOCHE DONUT DOUGH
30g fresh yeast
140g blue milk (warmed)
1kg strong flour
30g gluten flour
30g caster sugar
600g unsalted butter
Dissolve the yeast with the warm milk. Add o the flour, gluten flour and eggs. Develop the dough for 8 minutes.
Once the dough has fully developed add the sugar and salt. Then add the butter gradually and continue mixing until you have developed a smooth, clear elastic dough.
Place the dough in a lightly oiled container and cover with cling film. Allow the dough to prove at room temperature for 90 minutes in a warm place.
Knock back the dough.
Place the dough back into the container and cover with cling film. Refrigerate for at least 2 hours to allow it to firm up completely.
Portion into desired sizes and shape the dough. Prove the dough the fry the donuts at 170C.
BLACKCURRANT & CRANBERRY FILLING
400g Barker's Professional Blackcurrant & Cranberry Patisserie Filling
300g whipped cream
Whisk together Barker's Professional Blackcurrant & Cranberry Patisserie Filling and cream to blend evenly.
Pipe into cooked and cooled donuts. Decorate.