Berliner 2500 - CA Krem Toffee-Flavour Doughnut
Berliner 2500 - CA Krem Toffee-Flavour Doughnut — a Zeelandia recipe, makes 30 pieces per 1.8 kg dough piece. Uses Zeelandia Berliner 2500 Doughnut Premix 25 kg and Zeelandia Fondant Ready (14 kg).
- mixing time (slow speed)
- 4 min
- mixing time (fast speed)
- 6 min
- dough temperature
- 26-28 °C
- initial proofing time
- 15 min
- proofing time (1.8 kg pieces)
- 10 min
- proofing time (final, in proofer)
- 35 min
- proofing time (final, outside proofer)
- about 20 min
- frying temperature
- 180 °C
- frying time
- 7 min
- microwave heating time per burst (cream)
- up to 20 s
Ingredients
| Ingredient | Quantity |
|---|---|
| Wheat flour type 550 | 100 kg |
| Zeelandia Berliner 2500 Doughnut Premix 25 kg | 25 kg |
| Oil | 7 kg |
| Yeast | 7 kg |
| Water | 52 kg |
| Zeelandia Fondant Ready (14 kg) | 25 kg |
Method
Mix on slow speed for 4 minutes, then on fast speed for 6 minutes. Dough temperature: 26-28°C.
Initial proofing: 15 minutes.
Divide the dough into pieces (presses) of 1.8 kg.
Proof the pieces for 10 minutes.
Divide each piece into 30 portions, round them and place them on boards.
Final proofing: 35 minutes in the proofer and about 20 minutes outside the proofer.
Fry in oil (temperature 180°C) for 7 minutes, turning the doughnut over twice.
Filling: soften the CA Krem by heating it in a microwave oven in bursts of up to 20 seconds, alternating with vigorous stirring of the mass. Alternatively, soften it in a heating cabinet or in a vessel in a water bath. The consistency of the cream can be loosened by adding vegetable oil. Fill the cooled doughnuts.
Decoration: soften the fondant in the microwave and glaze the cooled doughnuts. Pipe decorative stripes of the cream.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.