Ingredients
| 1000g AP Donut Yeast |
| Raised Mix 10kg 50109350 |
| 50g Cocoa powder, sifted |
| 16g Instant Dry Yeast |
| 500g Water |
| 1000g Pinnacle Mallo Sno |
| 12.5kg 50105336 |
| 400g AP Icing Int. Chocolate |
| Cake 10kg 50105399 |
| 300g Mini Marshmallows |
| 100g Cookie Crumbs |
| Plus Sea salt flakes, to garnish |
Method
- Place Donut Mix, cocoa powder, yeast and water into a spiral mixer. Mix for 2 minutes on 1st speed in reverse and then on 2nd speed for 8–12 minutes or until the dough is well developed.
- Rest the dough covered for about 10 minutes before
sheeting and cutting (ideal temperature 27–29ºC). - Cut donuts (40g each) and prove until volume had
doubled (37–42ºC, relative humidity 50–65%). - Fry donuts between 180ºC to 190ºC for 60 seconds
each side. - Place Mallo Sno into a microwave safe bowl or
saucepan to melt until no lumps can be seen. - Pour melted Mallo Sno into mixing bowl and whisk
until firm (about 10 minutes). - Cut hole into side of donut and inject about 30g of
Mallo Sno then dip in Chocolate Cake Icing. Top with
mini marshmallows, cookie crumbs and sea salt and
torch lightly.