Berliner 10 Free - An Even Cleaner Doughnut
Dough, Filling and Topping — a Zeelandia recipe in 3 components. Uses Berliner 10% Doughnut Improver Free 25 kg.
- mixing time (slow speed)
- 6 min
- mixing time (fast speed)
- 4 min
- dough temperature
- 28 °C
- first proofing time
- 10 min
- final proofing time (in proofer)
- 40 min
- final proofing time (outside proofer)
- 20 min
- frying time
- 7 min
- frying temperature
- 180 °C
Ingredients
Dough
| Ingredient | Quantity |
|---|---|
| Berliner 10% Doughnut Improver Free 25 kg | 10 kg |
| Wheat flour type 550 | 100 kg |
| Eggs | 25 kg |
| Sugar | 6 kg |
| Oil | 11 kg |
| Yeast | 7 kg |
| Salt | 1.5 kg |
| Water | 28 kg |
Filling
| Ingredient | Quantity |
|---|---|
| Multifruit jam CL | 60 kg |
Topping
| Ingredient | Quantity |
|---|---|
| Icing sugar | 7.5 kg |
Method
- Dough
Mix on slow speed for 6 minutes, then on fast speed for 4 minutes. Dough temperature: about 28°C.
- Dough
Divide the dough into pieces of 1800 g and shape them into presses.
- Dough
First proofing of about 10 minutes.
- Dough
Divide each press into 30 pieces, round them and place them on boards.
- Dough
Final proofing of about 40 minutes in the proofer and about 20 minutes outside the proofer.
- Dough
Fry for 7 minutes (turning the doughnut over twice) at 180°C.
- Filling
Fill the doughnuts with Multifruit jam CL (15-20 g per piece).
- Topping
Dust the doughnuts with icing sugar.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.