1. Mix dough for 2 minutes on slow & 8 minutes on fast speed on a spiral mixer.
    2. Sheet out to 10mm to chill/firm up.
    3. Cover half with chilled margarine at 10mm.
    4. Fold over dough to give 2 layers dough / 1 layer fat.
    5. Give 2 book turns, then chill for at least 1 hour.
    6. Give further book fold then reduce to 7mm.
    7. For Cronuts: Cut with ring doughnut cutter to give 50g pieces.
    8. For Yum Yums: Cut into strips 120 x 25mm and half twist in the middle.
    9. Prove at 38oC (86F) for 30-40 mins approx.
    10. Fry at 190 – 195oC (375-385F) for 2 mins per side
    11. Finish with 5th Avenue white icing thinned with simple syrup


  • 2.000kg Macphie Premium Fermented Doughnut Concentrate
  • 2.000kg Bread Flour
  • 1.680kg Water
  • 0.160kg Yeast
  • 1.000kg Danish Pastry Margarine
  • 5th Avenue White Icing