Group Doughnuts
Ingredient
KG
White bread flour
1.000
Yeast Doughnut Concentrate
0.500
Yeast
0.040
Water
0.750
Total Weight: 2.290
Group Topping & Decoration
Ingredient
KG
Raspberry Millionaires Caramel PF
1.000
White Fudgice
0.250
Holly decorations
-
Total Weight: 1.250

Doughnuts

  1. Add all the ingredients into a spiral mixing bowl.
  2. Mix for 3 minutes on slow speed and 7 minutes on fast speed, until fully developed.
  3. Dough temperature should be 23-26°C.
  4. Scale at 45g, pin and cut into stocking shapes.
  5. Retard overnight or place in chiller for 30+ minutes.
  6. Remove from retarder and recover dough temperature.
  7. Prove for 25-30 minutes at 38°C, 80% relative humidity.
  8. Dry prove for 25 minutes (this stops the doughnuts wrinkly back).
  9. Fry at 190°C for 75-90 seconds each side.

Topping & Decoration

  1. Allow to cool.
  2. Melt the Raspberry Millionaires Caramel in a bowl to a dipping consistency.
  3. Dip each doughnut with 20g of Caramel and allow to set
  4. Pipe 5g of White Fudgice in a cloud shape at the top of the stocking
  5. Place a holly decoration in the corner of cloud shape to finish.