Raspberry Caramel Yum Yum

Group 1
Ingredient
KG
%
Wheat flour
1.000
100.00
Yeast Doughnut Concentrate
0.500
50.00
Yeast
0.060
6.00
Water
0.750
75.00
Total Weight: 2.310
Group 2
Ingredient
KG
%
Rollex® Gold
0.810
81.00
Total Weight: 0.810
  1. Mix group 1 for 2 minutes on slow speed and 3 minutes on fast speed.
  2. Dough temperature should be 23°C.
  3. Incorporate the Rollex Gold (group 2) into the dough, then pin out and make 3 x half-turns.

Straight Process

  • 15 mins in fridge.
  • Pin out and make a further 2 x half-turns.
  • Rest for 20 mins in freezer.
  • Roll dough out to 6-8mm thick.

Overnight

  • Overnight in fridge.
  • Pin out and make a further 2 x half-turns.
  • Rest for 20 mins in fridge.
  • Roll dough out to 6-8mm thick.
  1. Scale at 50-70g.
  2. Prove for 45-60 minutes at 30-35°C, 80% relative humidity.
  3. Fry at 185°C for 90 seconds each side.
  4. Warm Raspberry Millionaires Caramel PF and dip yum yum.
Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

Finished Product

Finished Product

Doughnut

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