Berliner 10 Free - Beetroot Doughnut Love
Dough and Glaze — a Zeelandia recipe in 2 components. Uses Berliner 10% Doughnut Improver Free 25 kg and Zeelandia Fondant Ready (14 kg).
- mixing time (slow speed)
- 6 min
- mixing time (fast speed)
- 4 min
- dough temperature
- 28 °C
- dough piece weight
- 1100 g
- resting time (pre-proofing)
- 10 min
- proofing time (final, in proofer)
- 35-40 min
- proofing time (final, 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 |
| Oil | 11 kg |
| Yeast | 7 kg |
| Sugar | 3 kg |
| Salt | 1.5 kg |
| Water | 28 kg |
Glaze
| Ingredient | Quantity |
|---|---|
| Zeelandia Fondant Ready (14 kg) | 50 kg |
| Water | 1 kg |
Method
- Dough
Mixing time on slow speed 6 minutes, then on fast speed 4 minutes. Dough temperature about 28°C.
- Dough
Divide the dough into pieces of 1100 g and shape into strips.
- Dough
Pre-proof for 10 minutes.
- Dough
Divide each strip into 30 pieces, round them and place on boards.
- Dough
Final proofing 35-40 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 the filling (about 15 g per piece).
- Glaze
Gently warm the fondant, mix with the Fruitful and water. Decorate the doughnuts.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.