S’mores Doughnut

Group Doughnut
Ingredient
KG
Doughnut Paste Concentrate
0.500
Bread flour
1.000
Yeast
0.060
Water
0.750
Total Weight: 2.310
Group Filling
Ingredient
KG
Ready-to-Use Mallow
0.700
Total Weight: 0.700
Group Topping
Ingredient
KG
Rich Chocolate Fudgice
0.700
Digestive Biscuit Crumb
0.150
Mini marshmallows
0.100
Total Weight: 0.950

Doughnuts

Add all the ingredients into a spiral mixing bowl.

Mix for 3 minutes on slow speed and 7 minutes on fast speed, until fully developed.

Dough temperature should be 23-26°C.

Scale at 50g and roll into ball shapes.

Retard overnight or place in chiller for 30+ minutes.

Remove from retarder and recover dough temperature.

Prove for 25-30 minutes at 38°C, 80% relative humidity.

Dry prove for 25 minutes (this stops the doughnuts wrinkly back).

Fry at 190°C for 75-90 seconds each side

 

Filling

Once cooled, inject each one with 15g of Ready-to-Use Mallow

 

Topping

In a bowl melt the Fudgice to a dipping consistency.

Dip each doughnut with 15g of Fudgice

Sprinkle with digestive crumb and top with torched mini marshmallows

Display Conditions

Ambient

Category

Bakery

Finished Product

Doughnut

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