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Rainbow Doughnut

Rainbow Doughnut
Ingredients Kg Grams
Doughnut 50 1 000
Bread Flour 1 000
Yeast 0 050
Water (approx) 0 840
Total Yield: 2 890

 

Method:

  • Mix ingredients for 2 minutes on slow speed using spiral mixer, then mix for 8 minutes on fast speed
  • Dough temperature: 27°C
  • Scale into pieces of dough 480g each
  • Dye each piece of dough a different colour using food colouring
  • Roll each piece to 2mm thick and 30cm wide
  • Brush with water and layer all together into a multicolour sheet
  • Slice off 2cm x10cm lengths (approx 50g) and roll into ring doughnut shape
  • Tray up on doughnut trays/ cloths
  • Prove for +/- 50 minutes temperature 30°C
  • Relative humidity: 70%
  • Fry at 190°C
  • Fry time 3-4 minutes