Ingredients

Group 1
Ingredient
KG
Weight (%)
Bread Flour
0.700
70
All Purpose Flour
0.300
30
Salt
0.015
1.5
Sugar
0.160
16
BAKELS SHORTENING
0.080
8
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.080
8
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.015
1.5
BAKELS BAKING POWDER
0.010
1
Skimmed milk powder
0.040
4
BALEC Solution
0.100
10
Lecinta Plus
0.005
0.5
Water
0.450
45
Total Weight: 1.955

Method

How to do it:

No- time Dough Method:
1. Mix all ingredients until fully developed.
2. Round and rest for 15 minutes.
3. Flatten the dough to about 1 cm thick and then rest for another 15 minutes.
4. Using a doughnut cutter, cut doughnuts (approximately 50 grams a piece) and then place on a floured baking tray.
5. Proof for 1 hour.
6. Fry at 150-165°C for 2 minutes on each side or until golden brown. Drain excess oil.
7. Dredge with powdered sugar.

Preparation of Balec Solution:
Mix 16.7g of Balec Lacto Albumen in 83.3g of water. Dissolve well.

Yield

39 x 50g

Ingredients

Group 1
Ingredient
KG
Weight (%)
Bread Flour
0.700
70
All Purpose Flour
0.300
30
Salt
0.015
1.5
Sugar
0.160
16
BAKELS SHORTENING
0.080
8
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.080
8
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.015
1.5
BAKELS BAKING POWDER
0.010
1
Skimmed milk powder
0.040
4
BALEC Solution
0.100
10
Lecinta Plus
0.005
0.5
Water
0.450
45
Total Weight: 1.955

Method

How to do it:

No- time Dough Method:
1. Mix all ingredients until fully developed.
2. Round and rest for 15 minutes.
3. Flatten the dough to about 1 cm thick and then rest for another 15 minutes.
4. Using a doughnut cutter, cut doughnuts (approximately 50 grams a piece) and then place on a floured baking tray.
5. Proof for 1 hour.
6. Fry at 150-165°C for 2 minutes on each side or until golden brown. Drain excess oil.
7. Dredge with powdered sugar.

Preparation of Balec Solution:
Mix 16.7g of Balec Lacto Albumen in 83.3g of water. Dissolve well.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Breads, Sweet