Recipe Autumn doughnuts
Ingredients
- 1kg Macphie Premium Doughnut Concentrate
- 1kg bread flour
- 80g yeast
- 840g water
- Macphie Mactop® Traditional
- Macphie o.t.t® PLUS Speculoos Caramelised Biscuit Flavour dessert topping
- Ground sweet cinnamon
- Autumnal decorations
Method
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.
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.
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.
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 Caramelised Biscuit Flavour dessert topping.
Once the doughnuts have cooled. Fill with Macphie o.t.t® PLUS Speculoos Caramelised Biscuit Flavour dessert topping. and pipe the flavoured Macphie Mactop® Traditional on top of the doughnut. Decorate as desired.
