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Rainbow Doughnut
Rainbow Doughnut
Recipe
Group | Weight / Volume | Unit |
---|---|---|
Doughnut 50 | 1 | 000 |
Bread Flour | 1 | 000 |
Yeast | 0 | 050 |
Water (approx) | 0 | 840 |
Total Yield: | 2 | 890 |
Preparation
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
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