Berliner 2500 - Veggie Doughnut (from a dough ribbon)
Dough and Glaze — a Zeelandia recipe in 2 components. Uses Zeelandia Berliner 2500 Doughnut Premix 25 kg and Zeelandia Fondant Ready (14 kg).
- mixing time (slow speed)
- 4 min
- mixing time (fast speed)
- 7 min
- dough temperature
- 26-28 °C
- proofing time (dough pieces)
- 10 min
- proofing time (final, in proofer)
- 40 min
- proofing time (final, outside proofer)
- 15 min
- frying time
- 7 min
- frying temperature
- 180 °C
Ingredients
Dough
| 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 |
Glaze
| Ingredient | Quantity |
|---|---|
| Zeelandia Fondant Ready (14 kg) | 32 kg |
Method
- Dough
Mix on slow speed for 4 minutes, then on fast speed for 7 minutes. Dough temperature: 26-28°C.
- Dough
Without bulk fermentation, divide the dough into pieces and roll them into elongated strands. Fermentation: 10 minutes.
Roll the dough strands out into a ribbon of dough 4 mm thick. Cut lengthwise strips 10 cm wide.
Filling: moisten the edges with water and pipe the filling down the centre. Fold over, sealing the edges, and flatten gently.
Cut pieces 10 cm long 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 a temperature of about 180°C.
- Glaze
After cooling, coat with a thin layer of fondant.
- Glaze
Warm the Fondant Ready and mix thoroughly with Fruitful Veggie Pumpkin. Fruitful Veggie Beetroot or sweet paprika powder can also be added to the Fondant Ready, at 10 g per 1 kg of Fondant Ready.
Filling: Fruitful Veggie Beetroot or Fruitful Veggie Red Pepper can also be used to fill the doughnuts.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.