Ingredients

Group Donut
Ingredient
KG
Weight (%)
Apito Soft Donut Mix
0.500
100
Chilled Water
0.213
42.5
Bakels Instant Active Dry Yeast
0.007
1.3
Fino Dusting Sugar
0.016
2g per donut
Total Weight: 0.736

Method

How to do it:

Donut:
1. Place all ingredients in a mixing bowl. Mix into a well-developed dough.
2. Cover and rest dough for 10 minutes.
3. Sheet dough and rest for 10 minutes.
4. Using a dough cutter, cut to approximately 30g each.
5. Place on a tray lined with plastic sheet.
6. Proof for 40 minutes.
7. Remove from proofer and dry for 20 minutes.
8. Fry at 180oC for 60 seconds on one side and another 60 seconds on the other side.
9. Dust the top with Fino Dusting Sugar, approximately 2g per donut.

Yield

8 pieces x 80 g

Ingredients

Group Donut
Ingredient
KG
Weight (%)
Apito Soft Donut Mix
0.500
100
Chilled Water
0.213
42.5
Bakels Instant Active Dry Yeast
0.007
1.3
Fino Dusting Sugar
0.016
2g per donut
Total Weight: 0.736

Method

How to do it:

Donut:
1. Place all ingredients in a mixing bowl. Mix into a well-developed dough.
2. Cover and rest dough for 10 minutes.
3. Sheet dough and rest for 10 minutes.
4. Using a dough cutter, cut to approximately 30g each.
5. Place on a tray lined with plastic sheet.
6. Proof for 40 minutes.
7. Remove from proofer and dry for 20 minutes.
8. Fry at 180oC for 60 seconds on one side and another 60 seconds on the other side.
9. Dust the top with Fino Dusting Sugar, approximately 2g per donut.

Display Conditions

Display Conditions

Ambient

Category

Category

Doughnuts

Finished Product

Finished Product

Doughnut