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 Meringue
Ingredient
KG
%
0.100
-
Water
1.000
-
Sugar
2.000
-
Total Weight: 3.100

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 White Fudgice and dip doughnuts into it.
  13. Pipe Bakels Le Fruit 70% Strawberry Filling into the centre.

Meringue

  1. Dissolve Actiwhite in the water and allow to soak for 5-10 minutes.
  2. For a light meringue, add half the sugar, whip on high speed to full volume and fold in the remaining sugar.
  3. For a slightly heavier meringue, whip the entire quantity of sugar together with the Actiwhite solution.
  4. Dry the meringues at low temperature, approximately 100℃-120℃.
  5. Crumble 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 Meringue
Ingredient
KG
%
0.100
-
Water
1.000
-
Sugar
2.000
-
Total Weight: 3.100

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 White Fudgice and dip doughnuts into it.
  13. Pipe Bakels Le Fruit 70% Strawberry Filling into the centre.

Meringue

  1. Dissolve Actiwhite in the water and allow to soak for 5-10 minutes.
  2. For a light meringue, add half the sugar, whip on high speed to full volume and fold in the remaining sugar.
  3. For a slightly heavier meringue, whip the entire quantity of sugar together with the Actiwhite solution.
  4. Dry the meringues at low temperature, approximately 100℃-120℃.
  5. Crumble onto doughnut to finish.
Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

Finished Product

Finished Product

Doughnut