Berliner 10 Free - Doughnut (basic recipe)
Berliner 10 Free - Doughnut (basic recipe) — a Zeelandia recipe. Uses Berliner 10% Doughnut Improver Free 25 kg.
- mixing time (slow speed)
- 4 min
- mixing time (fast speed)
- 6 min
- dough temperature
- 26-28 °C
- initial fermentation time
- 15 min
- fermentation time (in presses)
- 10 min
- final proofing time (in proofer)
- 35 min
- final proofing time (outside proofer)
- 20 min
- frying temperature
- 180 °C
- frying time
- 7 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Berliner 10% Doughnut Improver Free 25 kg | 1 kg |
| Wheat flour type 550 | 10 kg |
| Yeast | 0.7 kg |
| Oil | 1.25 kg |
| Water | 2.8 kg |
| Salt | 0.15 kg |
| Sugar | 0.15 kg |
| Eggs | 2.5 kg |
Method
Mix on slow speed for 4 minutes, then on fast speed for 6 minutes. Dough temperature 26-28°C.
Initial fermentation: 15 minutes.
Divide the dough into pieces (presses) of 1.8 kg. Ferment the presses for 10 minutes.
Divide each press into 30 pieces, round them and place them on boards.
Final proofing: 35 minutes in the proofer and about 20 minutes outside the proofer.
Fry in oil at 180°C for 7 minutes, turning the doughnut twice.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.