1. Use water tempered to give a final dough temperature of 28ºC (82ºF).
    2. Mix Macphie Premium Doughnut Mix, bread flour, yeast and water together.
    3. Mixing Time: Conventional Mixer: 10-15 minutes on middle speed, Spiral Mixer: 2 minutes on slow and 8 minutes on fast speed or high speed mixer: 2-3 minutes (11 watt hours per kg of dough).
    4. Scale dough pieces at 50g each (approx.).
    5. Proof at 38ºC (100ºF) 75-80% R.H. for approximately 30-40 minutes.
    6. Fry at ¾ proof. Remove doughnuts from prover 5-10 minutes before frying to allow a dry skin to form.
    7. For a 50g (1¾oz) unit fry 190-195ºC (375-385ºF) for 90 seconds per side.
    8. Inject with fruit preserves and coat in Macphie Sweet Snow®. We used strawberry jam, orange marmalade and lemon curd.


  • 1000g Macphie Premium Fermented Doughnut Mix
  • 1000g bread flour
  • 80g yeast
  • 840g water
  • Macphie Sweet Snow®
  • Lemon curd
  • Strawberry jam
  • Orange marmalade