Black Forest Long Johns

DONUTS

1. Using a dough hook, mix 1 minute in low speed to incorporate ingredients.
2. Continue mixing for 10 – 11 minutes in medium speed or until dough is fully developed (medium speed is 3rd).
3. Dough temperature for fresh yeast and instant yeast should be 79°F – 81°F after mixing.
4. Fermentation time is 30 – 45 minutes.
5. Divide into bundles then rest for 15 minutes.
6. Make up into desired shapes and proof to ¾ size in a moderate to dry proofing cabinet.
7. Fry at 375°F for 55 seconds on each side then glaze while hot (after 1 minute) or ice when cool.

MAKE UP

1. Create an Opening: Use a pastry, small knife or turning sticks to create a hole in the side or bottom of each donut. Insert the tip gently and twist it to create a cavity without tearing the donut apart.
2. Fill the Piping Bag: Put Bavarian Cream into a piping bag fitted with a filling tip or a small round tip.
3. Fill the Donuts: Hold the donut in one hand and insert the tip of the piping bag into the cavity you created earlier. Squeeze the piping bag gently to fill the donut with the desired amount of filling, being careful not to overfill it.
4. Dip filled donuts with Chocolate Donut Icing and pipe a rosette using Sup-R-Fluffy Vanilla Buttercreme. Finish off with a maraschino cherry on top.