Ingredients

Group Dough
Ingredient
KG
Weight (%)
APITO SOFT DONUT MIX
1.000
100
Cold water
0.420
42
Eggs
0.080
80
BAKELS LECITEX
0.008
0.8
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.018
1.8
Total Weight: 1.526
Group Fat
Ingredient
KG
Weight (%)
BAKELS FRYING FAT
1.000
-
Total Weight: 1.000
Group Ganache 1
Ingredient
KG
Weight (%)
Fresh cream
0.250
-
PETTINA NON-TEMPERING DARK CHOCOLATE
0.500
-
Total Weight: 0.750
Group Ganache 2
Ingredient
KG
Weight (%)
Fresh cream
0.200
-
PETTINA NON-TEMPERING WHITE CHOCOLATE
0.500
-
Total Weight: 0.700
Group Glazes
Ingredient
KG
Weight (%)
BAKELS DIAMOND GLAZE RED
-
-
BAKELS DIAMOND GLAZE SILVER
-
-
BAKELS DIAMOND GLAZE CARAMEL TOFFEE
-
-
BAKELS DIAMOND GLAZE CHOCOLATE
-
-
Total Weight: 0.000
Group Fruit Topping
Ingredient
KG
Weight (%)
BAKELS KIWI FRUIT FILLING
-
-
FINO STRAWBERRY FILLING
-
-
FINO BLUEBERRY FILLING
-
-
Total Weight: 0.000
Group Coating
Ingredient
KG
Weight (%)
FINO DUSTING SUGAR
-
-
Total Weight: 0.000
Group Filling
Ingredient
KG
Weight (%)
BAKELS DARK CHOCOLATE FUDGE
-
-
BAKELS BAVARIAN CREAM
-
-
Total Weight: 0.000

Method

How to do it:

1. Place Apito Soft Donut Mix, Lecitex and Bakels Instant Yeast into a bread mixer.
2. Mix with a hook attachment at low speed until well mixed.
3. Add eggs and cold water and mix at low speed for 3 minutes.
4. Run the mixer at medium speed for approximately 10 minutes or until dough is well developed.
5. Rest dough for 30-35 minutes.
6. Roll and cut the dough using a donut cutter.
7. Proof the dough for 40 minutes.
8. Fry at 180°C for 30 seconds on each side.

Yield

27 pieces

Ingredients

Group Dough
Ingredient
KG
Weight (%)
APITO SOFT DONUT MIX
1.000
100
Cold water
0.420
42
Eggs
0.080
80
BAKELS LECITEX
0.008
0.8
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.018
1.8
Total Weight: 1.526
Group Fat
Ingredient
KG
Weight (%)
BAKELS FRYING FAT
1.000
-
Total Weight: 1.000
Group Ganache 1
Ingredient
KG
Weight (%)
Fresh cream
0.250
-
PETTINA NON-TEMPERING DARK CHOCOLATE
0.500
-
Total Weight: 0.750
Group Ganache 2
Ingredient
KG
Weight (%)
Fresh cream
0.200
-
PETTINA NON-TEMPERING WHITE CHOCOLATE
0.500
-
Total Weight: 0.700
Group Glazes
Ingredient
KG
Weight (%)
BAKELS DIAMOND GLAZE RED
-
-
BAKELS DIAMOND GLAZE SILVER
-
-
BAKELS DIAMOND GLAZE CARAMEL TOFFEE
-
-
BAKELS DIAMOND GLAZE CHOCOLATE
-
-
Total Weight: 0.000
Group Fruit Topping
Ingredient
KG
Weight (%)
BAKELS KIWI FRUIT FILLING
-
-
FINO STRAWBERRY FILLING
-
-
FINO BLUEBERRY FILLING
-
-
Total Weight: 0.000
Group Coating
Ingredient
KG
Weight (%)
FINO DUSTING SUGAR
-
-
Total Weight: 0.000
Group Filling
Ingredient
KG
Weight (%)
BAKELS DARK CHOCOLATE FUDGE
-
-
BAKELS BAVARIAN CREAM
-
-
Total Weight: 0.000

Method

How to do it:

1. Place Apito Soft Donut Mix, Lecitex and Bakels Instant Yeast into a bread mixer.
2. Mix with a hook attachment at low speed until well mixed.
3. Add eggs and cold water and mix at low speed for 3 minutes.
4. Run the mixer at medium speed for approximately 10 minutes or until dough is well developed.
5. Rest dough for 30-35 minutes.
6. Roll and cut the dough using a donut cutter.
7. Proof the dough for 40 minutes.
8. Fry at 180°C for 30 seconds on each side.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Doughnuts

Finished Product

Finished Product

Doughnut