Autumn doughnuts - American inspired idea from Macphie



  1. Use tempered water to give a final dough temperature of 28°C. Mix the Macphie Premium Doughnut Concentrate, flour, yeast and water for 2 minutes on slow speed & 8 minutes fast speed on a spiral mixer. Remove dough from mixer scale dough piece at 1500g and ball up, rest for 5 minutes.

  2. Pin out dough and cut on BDM so each piece is 50g. Ball up into balls alternatively dough can be pinned out and a ring cutter used.

  3. Prove at 38°C/75% relative humidity for approx. 40 minutes. Remove doughnuts from the prover and let skin up for 10 minutes before frying. Fry at 190–195°C for 90 seconds each side.

  4. Whip Macphie Mactop® Traditional on a medium-high speed until 3 times is volume. Fold in ground cinnamon and Macphie o.t.t® PLUS Speculoos Flavour dessert topping.

  5. Once the doughnuts have cooled. Fill with Macphie o.t.t® PLUS Speculoos Flavour dessert topping and pipe the flavoured Macphie Mactop® Traditional on top of the doughnut. Decorate as desired.