Caramel Popcorn Doughnut – Vegan

Group 1
Ingredient
KG
%
Wheat flour
10.000
100.00
Yeast Doughnut Concentrate
5.000
50.00
Yeast
0.600
6.00
Water
7.500
75.00
Total Weight: 23.100
  1. Add all ingredients into a spiral mixing bowl.
  2. Mix for 3 minutes on slow speed and 7 minutes on fast speed, until fully developed.
  3. Dough temperature should be 23-26°C.
  4. Scale at 50g and place onto wire tray.
  5. Retard overnight or place in fridge for 30+ minutes.
  6. Remove from retarder and recover dough temperature.
  7. Prove for 20-25 minutes at a controlled temperature of 38°C, 80% relative humidity.
  8. Dry prove for 25 minutes, covered with plastic (this stops the doughnuts wrinkling back).
  9. Fry at 190°C for 75-90 seconds each side.
  10. Warm Vegan Caramel, dip and fill doughnut and finish with popcorn pieces.

Yield: 462 doughnuts

Group 1
Ingredient
KG
%
Wheat flour
10.000
100.00
Doughnut Paste Concentrate
1.625
16.25
Yeast
0.400
4.00
Water
5.875
58.75
Total Weight: 17.900
  1. Add all ingredients into a spiral mixing bowl.
  2. Mix for 3 minutes on slow speed and 7 minutes on fast speed, until fully developed.
  3. Dough temperature should be 23-26°C.
  4. Scale at 50g and place onto wire tray.
  5. Retard overnight or place in chill for 120+ minutes.
  6. Remove from retarder and recover dough temperature.
  7. Prove for 25-30 minutes at 38°C, 80% relative humidity.
  8. Dry prove for 25 minutes (this stops the doughnuts wrinkling back).
  9. Fry at 190°C for 90-100 seconds each side.
  10. Warm Vegan Caramel, dip and fill doughnut and finish with popcorn pieces.

Yield: 358 doughnuts

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

Finished Product

Finished Product

Doughnut

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