Chocolate Millionaires Doughnut

Group : Doughnut
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
Cocoa powder
1.500
150.00
Total Weight: 24.600
Group : Assembly/Decoration
Ingredient
KG
%
Chocolate Millionaires Caramel PF
0.500
-
Total Weight: 0.500

Doughnut

  1. Add all ingredients into a spiral mixing bowl.
  2. Mix for 3 minutes on low speed.
  3. Scrape down.
  4. Mix for 7 minutes on high speed, until fully developed.
  5. Dough temperature should be 23-26°C.
  6. Scale at 50g and place onto wire tray.
  7. Retard overnight or place in fridge for 30+ minutes.
  8. Remove from retarder and recover dough temperature.
  9. Prove for 20-25 minutes at a controlled temperature of 38°C, 80% relative humidity.
  10. Dry prove for 25 minutes, covered with plastic (this stops the doughnut wrinkling back).
  11. Fry at 190°C for 75-90 seconds each side.

Assembly/Decoration

  1. Warm Chocolate Millionaires Caramel PF to 70°C and dip doughnut.
  2. Spin Millionaires Caramel or White Fudgice on top of doughnut to finish.

Yield: 492 doughnuts

Group : Doughnut
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
Cocoa powder
1.500
150.00
Total Weight: 19.400
Group : Assembly/Decoration
Ingredient
KG
%
Chocolate Millionaires Caramel PF
0.500
-
Total Weight: 0.500
  1. Doughnut

    1. Add all ingredients into a spiral mixing bowl.
    2. Mix for 3 minutes on low speed.
    3. Scrape down.
    4. Mix for 7 minutes on high speed, until fully developed.
    5. Dough temperature should be 23-26°C.
    6. Scale at 50g and place onto wire tray.
    7. Retard overnight or place in fridge for 30+ minutes.
    8. Remove from retarder and recover dough temperature.
    9. Prove for 20-25 minutes at a controlled temperature of 38°C, 80% relative humidity.
    10. Dry prove for 25 minutes, covered with plastic (this stops the doughnut wrinkling back).
    11. Fry at 190°C for 75-90 seconds each side.

    Assembly/Decoration

    1. Warm Chocolate Millionaires Caramel PF to 70°C and dip doughnut.
    2. Spin Millionaires Caramel or White Fudgice on top of doughnut to finish.

Yield: 358 doughnuts

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

Finished Product

Finished Product

Doughnut

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Head Office

Granville Way, Bicester, Oxon, OX26 4JT, United Kingdom