Ingredients

Group Dough
Ingredient
KG
Weight (%)
All Purpose Flour
1.000
100
FINO POTATO FLAKES
0.020
2
Sugar
0.220
22
Salt
0.015
1.5
Refrigerated margarine
0.080
8
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.020
2
Eggs
0.100
10
Milk Powder
0.020
2
BAKELS BAKE STABLE CUSTARD MIX
0.020
2
DOBRIM NOBRO
0.004
0.4
BAKELS MONOFRESH
0.005
0.5
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.020
2
BAKELS BAKING POWDER
0.020
2
Water
0.500
50
Total Weight: 2.044
Group Filling
Ingredient
KG
Weight (%)
BAKELS BAKE STABLE CUSTARD MIX
0.200
-
Water
0.400
-
Fresh Milk
0.400
-
Total Weight: 1.000
Group Coating
Ingredient
KG
Weight (%)
FINO DARK CHOCOLATE BUTTONS
0.750
-
Total Weight: 0.750
Group Frying
Ingredient
KG
Weight (%)
Frying oil
1.000
-
Total Weight: 1.000

Method

How to do it:

Dough:
1. Combine all purpose flour, Fino Potato Flakes, Bakels Bake Stable Custard Mix, Dobrim Nobro, Monofresh, Bakels Instant Yeast, milk powder and Bakels Baking Powder.
2. Dissolve sugar, salt and eggs in water. Mix together with dry ingredients on low speed for 2 minutes.
3. Shift to high speed and develop dough thoroughly.
4. Rest for 1 hour.
5. Sheet dough into ½ cm thickness. Cut using a round doughnut cutter.
6. Place in a baking tray and proof for 1.5 hours or until double in volume.
7. Fry at 180°C until golden brown approximately 1-2 minutes.
8. Cool and pipe custard filling into doughnut.
9. Coat with Fino Dark Chocolate Buttons.
10. Put finished product in 4oz baking cups.

Filling:
1. Whip Bakels Bake Stable Custard Mix, water and fresh milk on high speed for 5 minutes.
2. Place inside a piping bag and set aside.

Coating:
1. Melt Fino Dark Chocolate Buttons in a double boiler.

Yield

102 piece x 20g

Ingredients

Group Dough
Ingredient
KG
Weight (%)
All Purpose Flour
1.000
100
FINO POTATO FLAKES
0.020
2
Sugar
0.220
22
Salt
0.015
1.5
Refrigerated margarine
0.080
8
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.020
2
Eggs
0.100
10
Milk Powder
0.020
2
BAKELS BAKE STABLE CUSTARD MIX
0.020
2
DOBRIM NOBRO
0.004
0.4
BAKELS MONOFRESH
0.005
0.5
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.020
2
BAKELS BAKING POWDER
0.020
2
Water
0.500
50
Total Weight: 2.044
Group Filling
Ingredient
KG
Weight (%)
BAKELS BAKE STABLE CUSTARD MIX
0.200
-
Water
0.400
-
Fresh Milk
0.400
-
Total Weight: 1.000
Group Coating
Ingredient
KG
Weight (%)
FINO DARK CHOCOLATE BUTTONS
0.750
-
Total Weight: 0.750
Group Frying
Ingredient
KG
Weight (%)
Frying oil
1.000
-
Total Weight: 1.000

Method

How to do it:

Dough:
1. Combine all purpose flour, Fino Potato Flakes, Bakels Bake Stable Custard Mix, Dobrim Nobro, Monofresh, Bakels Instant Yeast, milk powder and Bakels Baking Powder.
2. Dissolve sugar, salt and eggs in water. Mix together with dry ingredients on low speed for 2 minutes.
3. Shift to high speed and develop dough thoroughly.
4. Rest for 1 hour.
5. Sheet dough into ½ cm thickness. Cut using a round doughnut cutter.
6. Place in a baking tray and proof for 1.5 hours or until double in volume.
7. Fry at 180°C until golden brown approximately 1-2 minutes.
8. Cool and pipe custard filling into doughnut.
9. Coat with Fino Dark Chocolate Buttons.
10. Put finished product in 4oz baking cups.

Filling:
1. Whip Bakels Bake Stable Custard Mix, water and fresh milk on high speed for 5 minutes.
2. Place inside a piping bag and set aside.

Coating:
1. Melt Fino Dark Chocolate Buttons in a double boiler.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Breads, Sweet

Finished Product

Finished Product

Sweet Good