Recipe Loaded mini doughnuts

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Ingredients

Method

  1. Mix Macphie Premium Doughnut Concentrate, bread flour, yeast and water (tempered to give a final dough temperature of 28°C) for 2 mins on slow speed & 8 mins fast speed on a spiral mixer.

  2. Remove dough from mixer scale dough piece at 1500g and ball up, rest for 5 minutes.

  3. 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.

  4. 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°C – 195°C for 90 seconds each side.

  5. Fill using Macphie Luxury Fillings or Macphie o.t.t® dessert toppings.

  6. Dip and garnish with Macphie 5th Avenue® Icings.

  7. Drizzle with Macphie 5th Avenue® White  Icing.

Products used