Recipes > Bread & Yeast > Yeast Donuts

Yeast Donuts

Recipe Steps

Yeast Donuts

Group 1
  • g/ml:
    5000
    200
    500
    100
    500
    125
    25
  • Ingredients:
    Bakers Flour
    Skim Milk Powder
    Caster Sugar
    Salt
    EOI SOLITE
    Instant Yeast
    Instant Yeast Food
  • Method:
    Blend Group 1 together using a dough hook for 30 seconds to disperse ingredients.
Group 2
  • g/ml:
    600
    2400
  • Ingredients:
    Eggs
    Water (variable)
  • Method:
    Add to Group 1 and fully develop dough on 2nd speed.
  • 9450
  • Total Weight

Additional Information:

Finished dough temperature
30°C

Floor time
A recovery period of 15-20 minutes is required after dough development, before scaling off.

Scaling
40 – 60g each.

Proving
Approximately 20-30 minutes at 40°C, Humidity 60%.

Frying
Fry in EOI FRYTOL for approx. 2 minutes ( 1 minute for each side) at a controlled temperature of 180°C-185°C until golden brown.

Finishing instruction
Berliner or Round Donuts – inject with jam, roll in caster sugar or cinnamon sugar.
Finger Jam Donuts – Cut fingers lengthways, jam and cream, dredge with icing sugar.

Cinnamon Sugar
Mix 30g cinnamon with 2000g caster sugar.

Points of Importance
Adjust water level to achieve final consistency similar to a normal bun dough.

Recipe Uses:

Solite Vegetable 15kg

Vegetable shortening for butter style crémes and fudge icing. This product is virtually Trans Free and is suitable for vegetarian and vegan use.



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