Berliner 2000 Pasta - Filled Doughnuts with a Hole
Berliner 2000 Pasta - Filled Doughnuts with a Hole — a Zeelandia recipe. Uses Mont Blanc Decorative Dusting Sugar RSPO 12.5 kg and Presta Filling 12 kg (Zeelandia), Advocaat.
- mixing time (low speed)
- 5 min
- mixing time (high speed)
- 4 min
- dough temperature
- 26-28 °C
- initial proofing time
- 15 min
- final proofing time (in proofer)
- about 15 min
- final proofing time (outside proofer)
- about 10 min
- frying temperature
- 180 °C
- frying time
- 4-5 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Berliner 2000 Pasta | 20 kg |
| Wheat flour type 550 | 100 kg |
| Salt | 1.5 kg |
| Sugar | 2 kg |
| Eggs | 20 kg |
| Water | 30 kg |
| Yeast | 7 kg |
| Mont Blanc Decorative Dusting Sugar RSPO 12.5 kgMont Blanc RSPO SG 12.5kg | 36 kg |
| Presta Filling 12 kg (Zeelandia), AdvocaatPresta Advocate 12kg | 120 kg |
Method
Mix all ingredients for 5 minutes on low speed and 4 minutes on high speed. Dough temperature: 26-28°C.
Initial proofing: 15 minutes.
Divide the dough into pieces, form ropes (1.5 cm diameter), cut 3 cm pieces and place them on boards.
Final proofing: about 15 minutes in the proofer and about 10 minutes outside the proofer.
Fry in oil (temperature 180°C) for 4-5 minutes, turning.
After cooling, fill with the filling and sprinkle with Mont Blanc RSPO SG.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.