Recipe Eggs benedict doffles

Ingredients

Method

  1. Mix Macphie Premium Doughnut Concentrate and water (tempered to give final dough temperature of 28°C) for 2 minutes on slow speed, 8 minutes fast speed in a spiral mixer.  Remove dough from mixer, process through plant or pastry brake to achieve variety of shapes and sizes, rest for 5 minutes.

  2. Prove at 38°C 75% relative humidity for approx. 40 minutes. Remove doughnuts from the prover and let skin up for 10 minutes before frying. Fry at 190°C-195°C for 90 seconds each side depending on size.  (Great way to use up day before doughnuts).

  3. Press your cooked doughnuts in a waffle iron until brown and crunchy.

  4. Cook your bacon until crispy.

  5. Poach eggs.

  6. Top your doffles (doughnut waffles!) with smashed avocado, crispy bacon and poached eggs.

  7. Generously lather with warm Macphie Hollandaise Sauce and sprinkle with chilli flakes.

Products used