Ring Doughnut

Ingredients

Units %
Part 1
Cake Flour 10000g 0
Sweet & Soft 20% Premix 2000g 0
NCP Yeast Wet 400g 0
Water 5200g 0
Egg 200g 0
Part 1 total 0
Toppings
Fondant Non Pariel 0
Toppings total 0

Working Method

Part 1
  1. Place the ingredients into the mixing bowl. Then add measured water.
  2. Mix for ± 2 minutes slow and ± 7 minutes fast, depending on type of mixer used.
  3. 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.
  4. Switch doughnut fryer on ± 190° C.
  5. Prove at 40° C and 80% humidity for ± 40 minutes. NB. Prover must not be too humid for doughnuts.
  6. 10 Minutes before doughnuts are ready remove from prover and stand outside. (This makes it easier to handle the doughnuts.)
  7. Using a spatula so as not to leave finger marks on the doughnuts, place them in the oil as quickly as possible.

Toppings
  1. Remove from oil and let excess drip back into fryer. Let doughnut cool completely before decorating.

About this recipe

Author: Chipkins Puratos

Complexity level:  

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