Berliner 25 - Poppy Seed Doughnut with ZEELAsoftSER
Dough, Filling and Glaze — a Zeelandia recipe in 3 components. Uses ZEELAsoftSER Vanilla Cream Cheese 12 kg and Zeelandia Fondant Ready (14 kg).
- mixing time (slow speed)
- 4 min
- mixing time (fast speed)
- 7 min
- dough temperature
- 26-28 °C
- initial proofing time
- 15 min
- dough piece weight
- 1800 g
- proofing time (dough pieces)
- 10 min
- portions per dough piece
- 30 pcs
- final proofing time (in proofer)
- 40 min
- final proofing time (outside proofer)
- 15 min
- frying time
- 7 min
- frying temperature
- about 180 °C
- filling weight per piece
- about 20 g
Ingredients
Dough
| Ingredient | Quantity |
|---|---|
| Berliner 25 | 25 kg |
| Ground Poppy Seed | 10 kg |
| Wheat flour type 550 | 100 kg |
| Yeast | 7 kg |
| Oil | 7 kg |
| Water | 55 kg |
Filling
| Ingredient | Quantity |
|---|---|
| ZEELAsoftSER Vanilla Cream Cheese 12 kg | 70 kg |
Glaze
| Ingredient | Quantity |
|---|---|
| Zeelandia Fondant Ready (14 kg) | 35 kg |
| Ground Poppy Seed | 0.35 kg |
Method
Mix on slow speed for 4 minutes, then on fast speed for 7 minutes. Dough temperature: 26-28°C.
Initial proofing: 15 minutes.
Divide the dough into pieces of 1800 g and proof the pieces for 10 minutes.
Divide each 1800 g piece into 30 portions, round them and place them on boards.
Final proofing: 40 minutes in the proofer and 15 minutes outside the proofer.
Frying: 7 minutes (turning the doughnut over twice) at about 180°C.
- Filling
Fill the fried doughnuts with ZEELAsoftSER after frying (about 20 g per piece).
- Glaze
Coat the doughnuts with a thin layer of warmed fondant and sprinkle with ground poppy seed.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.