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Doughnuts

Ingredients Kg Grams %
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

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