Method

    1. In a bowl fitted with a beater, mix the Doughnut Concentrate, bread flour, water and yeast for 2 minutes on slow speed and then 6 minutes on fast speed.
    2. Sheet out to 10mm and place in the freezer for 10 minutes to firm up.
    3. Cover half with 10mm of chilled Danish Pastry Margarine.
    4. Fold over dough to give 2 layers of dough and 1 layer of fat. Give 2 book turns then chill for at least 1 hour.
    5. Give further book fold then reduce to 7mm.
    6. Cut with ring donut cutter; each cronut dough should be 50g in weight.
    7. Prove at 30ºC for 45 minutes approximately.
    8. Fry at 190ºC for 2 minutes per side.
    9. Once cooled, filled with Mactop Extra and top with 5th Avenue® Icing range.

Ingredients

  • 2kg Macphie Premium Fermented Doughnut Concentrate
  • 2kg Bread Flour
  • 1.68kg Water
  • 160g Yeast
  • 1kg Danish Pastry Margarine
  • Mactop Extra
  • 5th Avenue® Icings

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