DOUGHNUTS
(Using B & S Doughnut Mix)
YIELD: 32 pieces
INGREDIENTS |
BAKER’S % |
WEIGHT IN GRAMS |
| B & S Doughnut Mix |
100.00 |
1000.00 |
| Instant Yeast |
1.00 |
10.00 |
| Whole Eggs |
10.00 |
100.00 (2 pcs.) |
|
Butter Oil Substitute (B.O.S.) |
5.00 |
50.00 |
|
Shortening |
5.00 |
50.00 |
| Ice Cold Water |
40.00 (+/-) |
400.00 (+/-) |
Topping Option 1: |
||
| B & S Doughnut Glaze Mix |
400.00 |
|
| Water |
180.00 |
|
| Flavocol of Choice:
Vanilla, Chocolate, Ube Flavocol, Pandan, Mango, Strawberry, Mocha Flavocol, Orange, and Buko Peña |
20.00 |
|
Topping Option 2: |
||
| Dextrose Monohydrate |
–As Desired– |
|
PROCEDURE:
- Combine doughnut mix, instant yeast, whole egg, and water. Mix at low speed for approximately 2 minutes.
- Add shortening and butter/butter oil substitute. Mix to full gluten development or until dough becomes smooth and elastic.
- Rest dough in bulk for 10 minutes. Cover the dough with a damp cloth or plastic.
- Flatten dough and cut roll evenly using a rolling pin. Cut dough with a doughnut cutter.
- Place the cut dough into well-greased baking sheets and proof until double in size.
- Fry doughnuts at 180ºC for 15-20 seconds on each side until golden brown.
- Let it cool. Apply the desired topping.
B & S Doughnut Glaze Mix:
- Dissolve donut glaze mix and water in a mixing bowl and whisk until combined.
- Add in flavocol and mix again to incorporate.
Note:
- The (+/-) means more or less. In the recipe, water can be adjusted depending on the capacity of the dough to absorb water and develop gluten during mixing.
- Adding flavocol to the donut glaze mix is optional, you may use the glaze dissolve in water only – if so, it is suggested to glaze-water ratio to 1:2.5.
This material is supplied as reference and guide for your testing. All recommendations are based on tests and research believed to be reliable. While it may meet your needs, no guarantees are assumed or implied.
