1. Use water tempered to give a final dough temperature of 28oC (82oF).
    2. Mixing time:
    • conventional mixer: 10-15 minutes on middle speed.
    • spiral mixer: 2 minutes on slow and 8 minutes on fast speed.
    • high speed mixer: 2-3 minutes (11 watt hours per kg of dough).
    1. Scale dough pieces at approximately 50g each
    2. Proof at 38oC (100 oF) 75-80% R.H. for approximately 30-40 minutes.
    3. Fry at ¾ proof. Remove doughnuts from prover 5-10 minutes before frying to allow a dry skin to form
    4. For a 50g doughnut, fry at 190-195 oC (375-385oF) for 90 seconds per side.
    5. Once cool, fill or top with mallow and finish with 5th avenue icings and speculoos biscuit crumbs. Flame the mallow topping using a blow torch for a toasted mallow flavour.


  • 1000g Macphie Premium Doughnut Concentrate
  • 1000g bread flour
  • 80g yeast
  • 840g water
  • Macphie Mallow
  • 5th Avenue Icings (dark chocolate, caramel)
  • Speculoos biscuit crumbs