Berliner 2000 Pasta - Mini Doughnuts
Berliner 2000 Pasta - Mini Doughnuts — a Zeelandia recipe. Uses Mont Blanc Decorative Dusting Sugar RSPO 12.5 kg.
- mixing time (low speed)
- 5 min
- mixing time (high speed)
- 4 min
- dough temperature
- 26-28 °C
- bulk fermentation time
- 15 min
- proofing time (in proofer)
- about 15 min
- proofing time (outside proofer)
- about 7 min
- frying temperature
- 180 °C
- frying time
- 3-4 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Berliner 2000 Pasta | 20 kg |
| Wheat flour type 500 | 100 kg |
| Salt | 1.5 kg |
| Sugar | 2 kg |
| Eggs | 20 kg |
| Yeast | 7 kg |
| Water | 30 kg |
| Mont Blanc Decorative Dusting Sugar RSPO 12.5 kgMont Blanc RSPO SG 12.5 kg | 28 kg |
Method
Mix all ingredients for 5 minutes on low speed and 4 minutes on high speed. Dough temperature: 26-28°C.
Bulk fermentation: 15 minutes.
Divide the dough into pieces, form ropes (diameter 1 cm, length 170 cm), cut into 2 cm pieces and place them on boards.
Final proof: about 15 minutes in the proofer and about 7 minutes outside the proofer.
Fry in oil (temperature 180°C) for 3-4 minutes, turning, and after cooling sprinkle with Mont Blanc sugar.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.