Ingredients

Group 1
Ingredient
KG
Bread flour
1.000
Doughnut Paste Concentrate
0.163
Yeast
0.040
Water
0.588
Total Weight: 1.791

Method

1. Place all of the ingredients into a spiral mixing bowl.
2. Mix on slow speed for 3 minutes and fast speed for 7 minutes.
4. Mould into 1500g pieces and pin out onto BDM tray.
5. Scale at 50g and place 12 on each fryer wire, 4 across and 3 down.
6. Retard overnight or place in chill for 30+ minutes.
7. Remove from retarder and recover dough temperature.
8. Prove for approximately 25 minutes at 38°C, 80% relative humidity
9. Then dry prove for 25 minutes (this stops the doughnuts wrinkly back).
10. Fry at 190°C for approximately 75 seconds each side.

Yield

36 doughnuts

Ingredients

Group 1
Ingredient
KG
Bread flour
1.000
Doughnut Paste Concentrate
0.163
Yeast
0.040
Water
0.588
Total Weight: 1.791

Method

1. Place all of the ingredients into a spiral mixing bowl.
2. Mix on slow speed for 3 minutes and fast speed for 7 minutes.
4. Mould into 1500g pieces and pin out onto BDM tray.
5. Scale at 50g and place 12 on each fryer wire, 4 across and 3 down.
6. Retard overnight or place in chill for 30+ minutes.
7. Remove from retarder and recover dough temperature.
8. Prove for approximately 25 minutes at 38°C, 80% relative humidity
9. Then dry prove for 25 minutes (this stops the doughnuts wrinkly back).
10. Fry at 190°C for approximately 75 seconds each side.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

Finished Product

Finished Product

Doughnut