Ice cream monster donut

Dissolve the sugar in the milk. Then put all the ingredients – except the butter and salt – into the kneading machine and mix together. After about 3 minutes, add the butter. Towards the end of the kneading time, add the table salt and process everything into a smooth, pliable dough.

Dough rest: 75 minutes

Weigh 1’500 g dough portions, work roundly into balls and leave to relax for a few minutes. Then press a hole in the center with a small rolling pin and shape the donuts to a diameter of about 8 cm. Place the dough pieces on trays lined with cloths, cover and leave to rise at room temperature.

Fry the donuts at 170°C in hot oil until golden brown. Let them cool slightly before further processing.

Mix the sugar, dextrose and skimmed milk powder together. Add the egg yolk and a small amount of milk. Bring the basic texture and vanilla to a boil with the remaining milk. Add some of the hot milk to the sugar-egg yolk mixture and blend, then heat everything together to 82°C. When cooling, add the cream and mix the mass well.

Let the mixture rest for 12 hours at 5°C. Then freeze in a freezer.

Next, pipe 60 g of vanilla ice cream into Flexipan mats (Ø 8 cm) and cover the surface with 8 g of colored Smarties.

• Dip the tops of the cooled donuts into the tempered white glaze.
• Immediately sprinkle with colored nonpareils and leave to set.
• Cut the donut horizontally, but do not cut all the way through.
• Place a frozen vanilla ice cream discs with Smarties in the middle.
• Shape a small tongue out of red marzipan and insert into the opening.
• Add eyes made from white and black glaze.