Ingredients
Group 1
Ingredient
KG
%
Bread flour
10.000
100
Yeast Doughnut Concentrate
5.000
50
Yeast
0.600
6
Water
7.500
75
Total Weight: 23.100
Method
1. Add all ingredients into a spiral mixing bowl and mix for 3 minutes on slow speed and 7 minutes on fast speed, until fully developed.
2. Dough temperature should be 23-26°C.
3. Scale at 50g and place onto wire tray,
4. Retard overnight or place in fridge for 120 minutes.
5. Remove from retarder and recover dough temperature.
6. Using the wide circle end of a piping tube, press down in the centre to make a circle (do not remove the centre).
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 90-100 seconds each side.
10. Press down the centre of the doughnut.
11. Warm White Fudgice and dip doughnuts into it.
12. Pipe RTU Lemon Cream Filling into the centre.
13. Finish with fresh raspberries.
Yield
462 doughnuts
Product Used
Ingredients
Group 1
Ingredient
KG
%
Bread flour
10.000
100
Yeast Doughnut Concentrate
5.000
50
Yeast
0.600
6
Water
7.500
75
Total Weight: 23.100
Method
1. Add all ingredients into a spiral mixing bowl and mix for 3 minutes on slow speed and 7 minutes on fast speed, until fully developed.
2. Dough temperature should be 23-26°C.
3. Scale at 50g and place onto wire tray,
4. Retard overnight or place in fridge for 120 minutes.
5. Remove from retarder and recover dough temperature.
6. Using the wide circle end of a piping tube, press down in the centre to make a circle (do not remove the centre).
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 90-100 seconds each side.
10. Press down the centre of the doughnut.
11. Warm White Fudgice and dip doughnuts into it.
12. Pipe RTU Lemon Cream Filling into the centre.
13. Finish with fresh raspberries.
Ingredients
Group 1
Ingredient
KG
%
Bread flour
10.000
100
Yeast Doughnut Concentrate
5.000
50
Yeast
0.600
6
Water
7.500
75
Total Weight: 23.100
Method
1. Add all ingredients into a spiral mixing bowl and mix for 3 minutes on slow speed and 7 minutes on fast speed, until fully developed.
2. Dough temperature should be 23-26°C.
3. Scale at 50g and place onto wire tray,
4. Retard overnight or place in fridge for 120 minutes.
5. Remove from retarder and recover dough temperature.
6. Using the wide circle end of a piping tube, press down in the centre to make a circle (do not remove the centre).
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 90-100 seconds each side.
10. Press down the centre of the doughnut.
11. Warm White Fudgice and dip doughnuts into it.
12. Pipe RTU Lemon Cream Filling into the centre.
13. Finish with fresh raspberries.
Yield
462 doughnuts
Product Used
Ingredients
Group 1
Ingredient
KG
%
Bread flour
10.000
100
Yeast Doughnut Concentrate
5.000
50
Yeast
0.600
6
Water
7.500
75
Total Weight: 23.100
Method
1. Add all ingredients into a spiral mixing bowl and mix for 3 minutes on slow speed and 7 minutes on fast speed, until fully developed.
2. Dough temperature should be 23-26°C.
3. Scale at 50g and place onto wire tray,
4. Retard overnight or place in fridge for 120 minutes.
5. Remove from retarder and recover dough temperature.
6. Using the wide circle end of a piping tube, press down in the centre to make a circle (do not remove the centre).
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 90-100 seconds each side.
10. Press down the centre of the doughnut.
11. Warm White Fudgice and dip doughnuts into it.
12. Pipe RTU Lemon Cream Filling into the centre.
13. Finish with fresh raspberries.
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