Ingredients

Group 1
Ingredient
KG
Yeast Doughnut Concentrate
0.500
Flour
1.000
Yeast
0.060
Water
0.750
-
Instant Cream
0.120
Chilled water
0.300
Enbelett Superior Cold Custard Mix
0.120
Total Group: 1
Total Weight: 2.850

Method

Finger Doughnut

1. Place all doughnut ingredients in a spiral mixer and mix for 2 minutes on slow, 6 minutes on fast.
2. Scale the dough into 50g pieces and mould into 10cm/4 inch fingers.
3. Prove for 45-50 minutes.
4. Once proved, allow to skin before frying.
5. Fry at 185℃ (370℉) for approximately 60-90 seconds each side.
6. Whisk the water, Bakels Instant Cream and Bakels Enbelett Premium Cold Custard for 3-4 minutes.
7. From the top of the doughnut, cut in half and pipe the custard cream along the doughnut.
8. Decorate with cut strawberries and a dusting of icing sugar.

Ingredients

Group 1
Ingredient
KG
Yeast Doughnut Concentrate
0.500
Flour
1.000
Yeast
0.060
Water
0.750
-
Instant Cream
0.120
Chilled water
0.300
Enbelett Superior Cold Custard Mix
0.120
Total Group: 1
Total Weight: 2.850

Method

Finger Doughnut

1. Place all doughnut ingredients in a spiral mixer and mix for 2 minutes on slow, 6 minutes on fast.
2. Scale the dough into 50g pieces and mould into 10cm/4 inch fingers.
3. Prove for 45-50 minutes.
4. Once proved, allow to skin before frying.
5. Fry at 185℃ (370℉) for approximately 60-90 seconds each side.
6. Whisk the water, Bakels Instant Cream and Bakels Enbelett Premium Cold Custard for 3-4 minutes.
7. From the top of the doughnut, cut in half and pipe the custard cream along the doughnut.
8. Decorate with cut strawberries and a dusting of icing sugar.

Display Conditions

Display Conditions

Chilled

Category

Category

Patisserie

Occasion

Occasion

Afternoon Tea

Finished Product

Finished Product

Custard, Dessert, Doughnut, Sweet Good

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