Recipe Pistachio doughnut

Ingredients

Method

  1. Use tempered water to give a final dough temperature of 28°C

  2. Place the Macphie 25% Doughnut Concentrate, flour, water, dried yeast, rapeseed oil and shortening into a spiral mixer and mix on slow speed for 2 mins and fast for 6 mins.

  3. 1.Remove dough from the mixer.

  4. For ball doughnuts: scale dough at 1500g, pin out dough and cut on BDM so each piece is 50g. For ring doughnuts, pin out and cut with a ring cutter.

  5. Prove at 38°C (100°F) 75% RH for approximately 40 mins.

  6. Remove doughnuts from the prover and let skin up for 10 mins before frying.

  7. Fry at 190°C – 195°C for 120 seconds each side.

  8. Glaze with Macphie 5th Avenue® Pistachio Flavour Icing and finish with freeze dried raspberries and mini pistachio cookies.

Products used