Group Doughnut
Ingredient
KG
%
Wheat flour
10.000
100.00
5.000
50.00
Yeast
0.600
6.00
Water
7.500
75.00
Total Weight: 23.100
Group Brownie
Ingredient
KG
%
4.000
100.00
Water
1.180
29.50
Total Weight: 5.180

Doughnut

  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. Using the wide circle end of a piping tube, press down in the centre to make a circle (do not remove the centre).
  8. Prove for 20-25 minutes at a controlled temperature of 38°C, 80% relative humidity.
  9. Dry prove for 25 minutes, covered with plastic (this stops the doughnuts wrinkling back).
  10. Fry at 190°C for 75-90 seconds each side.
  11. Press down the centre of the doughnut.
  12. Warm Rich Chocolate Fudgice and dip doughnuts into it.
  13. Pipe RTU Chocolate Cream Filling into the centre.

Brownie

  1. Add all brownie ingredients into a bowl fitted with a beater.
  2. Mix for 1 minute on low speed.
  3. Scrape down.
  4. Mix for 2 minutes on medium speed.
  5. Spread onto papered tray.
  6. Bake at 182℃ for 20-25 minutes.
  7. Cut into pieces and place onto doughnut to finish.
Group Doughnut
Ingredient
KG
%
Wheat flour
10.000
100.00
1.625
16.25
Yeast
0.400
4.00
Water
5.875
58.75
Total Weight: 17.900
Group Brownie
Ingredient
KG
%
4.000
100.00
Water
1.180
29.50
Total Weight: 5.180

Doughnut

  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. Using the wide circle end of a piping tube, press down in the centre to make a circle (do not remove the centre).
  8. Prove for 25-30 minutes at 38°C, 80% relative humidity.
  9. Dry prove for 25 minutes (this stops the doughnuts wrinkling back).
  10. Fry at 190°C for 90-100 seconds each side.
  11. Press down the centre of the doughnut.
  12. Warm Rich Chocolate Fudgice and dip doughnuts into it.
  13. Pipe RTU Chocolate Cream Filling into the centre.

Brownie

  1. Add all brownie ingredients into a bowl fitted with a beater.
  2. Mix for 1 minute on low speed.
  3. Scrape down.
  4. Mix for 2 minutes on medium speed.
  5. Spread onto papered tray.
  6. Bake at 182℃ for 20-25 minutes.
  7. Cut into pieces and place onto doughnut to finish.
Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

Finished Product

Finished Product

Doughnut