Jubilee Bank Holiday 2022 Opening Hours - Click here

New

Group : Doughnut
Ingredient
KG
%
Flour
10.000
100.00
5.000
50.00
Yeast
0.600
6.00
Water
7.500
75.00
Total Weight: 23.100
Group : Assembly/Decoration
Ingredient
KG
%
8.655
-
5.770
-
Total Weight: 14.425

Doughnut

  1. Add all ingredients into a spiral mixing bowl.
  2. Mix for 3 minutes on low speed.
  3. Scrape down.
  4. Mix for 8 minutes on high speed, until fully developed.
  5. Roll out dough to around 0.5cm thick.
  6. Scale at 45g.
  7. Place on doughnut wires and retard overnight.
  8. Dry prove for 10 minutes.
  9. Wet prove for 20 minutes.
  10. Dry prove for 10 minutes.
  11. Fry for 90 seconds on each side.

Assembly / Decoration

  1. Once cooled, dip doughnut into warmed Speculoos Spread and dip into Speculoos Crumbles

Yield: 513 Doughnuts

Display Conditions

Display Conditions

Ambient

Category

Category

Patisserie

Finished Product

Finished Product

Confectionery, Doughnut, Sweet Good