Rainbow Doughnut
Rainbow Doughnut
Recipe
Group | Weight / Volume | Unit | Product |
---|---|---|---|
Doughnut 50 | 1 | 000 | 50 |
Bread Flour | 1 | 000 | 50 |
Yeast | 0 | 050 | 2.5 |
Water (approx) | 0 | 840 | 42 |
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
- Colour 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 1½-2 minutes per side