Imitation Cream Doughnuts

Units

Part 1

Cake flour

10000g

Sweet & Soft 20% Premix

2000g

NCP Yeast Wet

400g

Water

5200g

Egg

200g

Part 1 total

Fillings & Toppings

Ambiante

5394g

Icing Sugar

539g

Fillings & Toppings total

Working Method

Place the ingredients into the mixing bowl. Then add measured water.
Mix for ± 2 minutes slow and ± 7 minutes fast, depending on type of mixer used.
Scale off, mould round and rest for ± 5 minutes. Divide and mould into required shapes. Place doughnuts on lightly floured bags or lightly greased trays.
Switch doughnut fryer on ± 190° C.
Prove at 40° C and 80% humidity for +- 40 minutes. NB. Prover must not be too humid for doughnuts.
10 Minutes before doughnuts are ready remove from prover and stand outside. (This makes it easier to handle the doughnuts.)
Using a spatula so as not to leave finger marks on the doughnuts, place them in the oil as quickly as possible. Turn the doughnuts in more or less the same order as when you put them in once the underside has turned golden brown ± 1 minute.
Remove from oil and let excess drip back into fryer. Let doughnut cool completely before cutting and decorating.

Author: Chipkins Puratos

Complexity level: