Ingredients

Group Dough
Ingredient
KG
Weight (%)
APITO SOFT DONUT MIX
1.000
100
BAKELS SWEET DOUGH BLEND
0.180
18
Whole Eggs
0.100
10
BAKELS DAIRY BLEND
0.160
16
Full Cream Milk (powdered)
0.050
5
Fresh Milk
0.300
30
Water
0.075
7.5
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.018
1.8
Total Weight: 1.883
Group Filling
Ingredient
KG
Weight (%)
Quickmelt Cheese
0.160
-
Total Weight: 0.160
Group Topping
Ingredient
KG
Weight (%)
Full Cream Milk (powdered)
0.200
-
Granulated Sugar
0.200
-
Total Weight: 0.400

Method

How to do it:

1. Place Apito Soft Donut Mix, Bakels Sweet Dough Blend, whole eggs, fresh milk, water, powdered milk, and Bakels Instant Active Dry Yeast in a spiral mixer. Mix for 2 minutes on low speed. Add Bakels Dairy Blend, shift to high speed and develop dough thoroughly (approximately 8-10 minutes).
2. Allow the dough to recover for 35 minutes (bulk fermentation).
3. Divide and scale into 30-g pieces. Round and let it rest for 10 minutes.
4. Flatten the dough and put quickmelt as filling. Rest for 10 minutes.
5. Brush with eggwash and dip in Milk-Sugar topping.
6. Dry proof for 40-50 minutes then bake at 170°C. Cool down.

Yield

66 pieces

Ingredients

Group Dough
Ingredient
KG
Weight (%)
APITO SOFT DONUT MIX
1.000
100
BAKELS SWEET DOUGH BLEND
0.180
18
Whole Eggs
0.100
10
BAKELS DAIRY BLEND
0.160
16
Full Cream Milk (powdered)
0.050
5
Fresh Milk
0.300
30
Water
0.075
7.5
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.018
1.8
Total Weight: 1.883
Group Filling
Ingredient
KG
Weight (%)
Quickmelt Cheese
0.160
-
Total Weight: 0.160
Group Topping
Ingredient
KG
Weight (%)
Full Cream Milk (powdered)
0.200
-
Granulated Sugar
0.200
-
Total Weight: 0.400

Method

How to do it:

1. Place Apito Soft Donut Mix, Bakels Sweet Dough Blend, whole eggs, fresh milk, water, powdered milk, and Bakels Instant Active Dry Yeast in a spiral mixer. Mix for 2 minutes on low speed. Add Bakels Dairy Blend, shift to high speed and develop dough thoroughly (approximately 8-10 minutes).
2. Allow the dough to recover for 35 minutes (bulk fermentation).
3. Divide and scale into 30-g pieces. Round and let it rest for 10 minutes.
4. Flatten the dough and put quickmelt as filling. Rest for 10 minutes.
5. Brush with eggwash and dip in Milk-Sugar topping.
6. Dry proof for 40-50 minutes then bake at 170°C. Cool down.

Display Conditions

Display Conditions

Warm

Category

Category

Doughnuts

Finished Product

Finished Product

Doughnut

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