Ingredients
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1 kg 2 lbs 3 oz kg Macphie Premium Doughnut Donut Concentrate
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1 kg 2 lbs 3 oz kg Carr's Strong Flour 16kg
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0.08 kg 0 lbs 3 oz kg AB Mauri Pinnacle Baker's Yeast
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0.84 kg 1 lbs 14 oz kg Water
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Seasonal Doughnuts
Seasonality has become a large part of the bakery industry. Consumers enjoy menu changes and changes upon season is a great way to do this without the large cost as you can simplify modify your best selling product such as changing the topping, inclusion, filling, decoration or all of the above.
Method
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- Use water tempered to give a final dough temperature of 28ºC (82ºF).
- Mix in a Spiral Mixer for 2 minutes on slow and 8 minutes on fast speed.
- Scale dough pieces at 50g each (approx.)
- Proof at 38ºC (100ºF) 75-80% R.H. for approx. 30-40 minutes.
- Fry at ¾ proof. Remove doughnuts from prover 5-10 minutes before frying to allow a dry skin to form.
- For a 50g (1¾oz) unit fry 190-195ºC (375-385ºF) for 90 seconds per side
- Allow to cool then fill and decorate
Our Flavour Choices:
- Halloween - Biscoff (Filling), Macphie 5th Avenue Caramel (Topping), Macphie Salted Caramel Frosting and Culpitt Decorations
- Christmas - IRCA Nocciolata and Braun Orange Dessert Paste (Filling), Coverdecor Dark Chocolate (Topping), Macphie Chocolate Frosting and Dobla Candy Cane Decorations
- Easter - IRCA Nocciolata Bianca (Filling), Coverdecor White (Topping), Macphie Vanilla Frosting and Mini Eggs to decorate
- Summer -
Crema Vela Pistachio (Filling), Coverdecor Strawberry (Topping) and Crema Vela Pistachio mixed with Macphie Vanilla Frosting.
