Doughnuts
Doughnuts
Recipe
| Group | Weight / Volume | Unit | Product |
|---|---|---|---|
| Flour (Bakers) | 2 | 000 | 100 |
| Gamma GP | 10 | 0.5 | |
| Caster Sugar | 160 | 8 | |
| Yeast | 100 | 5 | |
| Salt | 20 | 1 | |
| Water | 1 | 000 | 50 |
| Margerine | 160 | 8 | |
| Lemon extract (if needed) | 32 | 1.6 |
Preparation
Method:
- Mix all ingredients for 2 minutes slow speed and 6 minutes fast speed using a spiral mixer. Mix into a well-developed dough.
- Scale at 1500g for 30pc bdm (50g unit)
- Intermediate proof: 10 minutes
- Divide and place on doughnut trays
- Final proof: 45 minutes
- Proof temperature: 30°C
- Relative humidity: 70%
- Allow to skin when proved for 10 minutes.
- Fry at 180°c for 1.5 to 2 mins per side
- Cool slightly and toss in caster sugar fill with jam.
Baker's tip:
- Adjust water and proof times for local conditions and flour type