Doughnut

Mixing 
           

1. Spiral mixer 2 minutes slow, 6-8 minutes fast. 

2. For a BDM - Round up dough into desired weight heads, cover & rest for 5 minutes then mould up through the BDM.   

3. For a Roll Plant process through the plant at recommended weight of 50-60g.

4. Place on greased doughnut wires and place in the prover. 

5. Allow doughnuts to skin over for 10 minutes prior to frying.

Prove at 30-34°C (83-93°F) at approx. 80% humidity, for 45-60 minutes.

Yum Yums

Laminate the dough using 12% Argenta Pastry Sheets or Aristo Puff Sheets, 4 ½ turns rest the
dough after 2 turns for 10 mins. Repeat the process. Rest for 5 mins, sheet to a thickness
between 8-10mm and cut into strips (width 2-3cm length 6-8cm).Twist the strip and place on
doughnut wire and press down the centre.
Prove and fry as above, allow to cool. To finish coat with Harmony Ice Glaze.

Fruit Filled Doughnuts

Sheet the dough as required. Place through a sheeter to a thickness of 6-8mm and cut into squares.

deposit the required fruit (try - a Puratos Topfil, available in raspberry, cherry, & apple).
Fold the dough to form a triangle, press down to seal the sides.
Place on a doughnut wire, prove & fry as above