Group 1
Ingredient
KG
%
Flour
4.000
100.00
BAKELS BUN CONCENTRATE
0.480
12.00
BAKELS INSTANT ACTIVE YEAST
0.060
1.50
Water (variable)
2.100
53.00
MASTERFAT
0.160
4.00
Total Weight: 6.800

No time dough. Place all ingredients in machine bowl and develop thoroughly. Dough temperature 30-31¡C. Allow dough to recover for 5 minutes. Scale and mould as desired. Prove on flour dusted cloths or tea towels. Deep fry at 176¡C to 185¡C until golden brown.

If using Compressed Yeast use 175g in above recipe. Using bakers percentages - Percentages on white flour weight.
For extra softness and fresh keeping add 0.5% MONOFRESH SUPERSOFT

Category

Category

Doughnuts