Caramel Cream Doughnuts

Method

To make the Doughnuts:

1. Add water, milk, flour, sugar, yeast, eggs and salt into the bowl of a stand mixer. Combine together with a paddle attachment for 5 minutes on a low-medium speed.
2. Add in the softened butter 1 tbsp at a time and continue mixing for another 5-8 minutes until the dough is smooth and springs back when poked.
3. Cover bowl with a clean, damp tea-towel and allow to rise for 1-2 hours, or until doubled in size.
4. Once doubled in size, take it out of the bowl, and knock it back by kneading slightly. Add to a new, lightly oiled bowl covered with cling film and place in the fridge overnight to prove.
5. Following day, weigh the dough and split evening into 65g mounds. Shape into balls and flatten very slightly. Place on a lined baking sheet and allow to rise again for 3-4 hours.
6. Heat oil in a large pot to 180C using a thermometer.
7. Place doughnuts into the oil, and fry each one each side for about 2-3 minutes. If doughnuts are browning too quickly lower temp.
8. Carefully turn each doughnut over and fry again on the other side. Once fried, remove carefully and allow to cool.

To fill and ice the Donuts:

1. Add Avonmore Caramel cream to a large piping bag fitted with a long plain nozzle. Pipe the Avonmore cream into the centre of doughnuts.
2. Mix sifted icing sugar with cold water to form a smooth, thick consistency, remove 1/2 cup white icing and place in a small piping bag fitted with a small plain nozzle.
3. Add 2 tbsp caramel sauce to icing in a bowl and stir to combine.
4. Dip tops of doughnuts into the caramel icing, place on a wire tray and allow to chill in the fridge.
5. Remove and drizzle tops of doughnuts with white icing and caramel sauce. Chill until set and serve.