Recipe Easter doughnuts
Ingredients
- 1kg Macphie Premium Doughnut Concentrate
- 1kg strong bread flour
- 80g yeast
- 840g water
- Macphie 5th Avenue® White Icing
- Macphie 5th Avenue® Sicilian Lemon Icing
- Macphie 5th Avenue® Dark Chocolate Icing
- Sugar paste bees
- Sprinkles
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.
Once cool, decorate with Macphie 5th Avenue® Icings as desired (heated to 40-45°C before using). Spin with icings and decorate with sugar paste bees.
