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
Bread Improver Powder
-
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 DONUT SHORTENING 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.
