Group 1
Ingredient
KG
Bakels Yeast Raised Donut Mix
4.000
Bakels Instant Active Dried Yeast
0.060
Water (Variable)
1.960
Total Weight: 6.020

1. Place all ingredients in mixing bowl of spiral mixer.
2. Mix on slow speed for 3 minutes.
3. Mix for approximately 7-8 minutes on fast speed.
4. Dough should be well-developed.
5. Finished dough temperature 27-29°C.
6. Rest dough for approximately 5 minutes then sheet dough to a thickness of 10mm.
7. Shake down the final sheeted dough to relieve tension within the dough, hence reducing shrinkage.
8. Place dough on a lightly floured bench and rest dough for 5 minutes.
9. Cut into desired shapes and sizes.
10. Proof donuts at 35°C, 70-80% RH for approximately 30 minutes (until fully proofed).
11. Leave outside at room temperature uncovered for approximately 15 minutes to allow surface moisture to dry off.
12. Fry donuts at 180-190°C.

Yield: Water quantity can be adjusted in between 1.82kg and 2.04kg per 4.0kg premix depending on desired dough consistency and donut crumb softness.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery, Patisserie

Finished Product

Finished Product

Donut