Caramel Cream Doughnut – Vegan
Yeast concentrate recipe, Paste concentrate recipe and Filling — a Bakels recipe in 3 components, makes 462 doughnuts (yeast concentrate recipe); 358 doughnuts (paste concentrate recipe). Uses Bakels Caramel Cream Filling 6 kg.
- mixing time, slow speed (yeast concentrate)
- 3 min
- mixing time, fast speed (yeast concentrate)
- 7 min
- dough temperature (yeast concentrate)
- 23-26 °C
- retarding time, fridge (yeast concentrate)
- 30+ min
- proofing time (yeast concentrate)
- 20-25 min
- proofing temperature (yeast concentrate)
- 38 °C
- proofing relative humidity (yeast concentrate)
- 80 %
- dry proofing time (yeast concentrate)
- 25 min
- frying temperature (yeast concentrate)
- 190 °C
- frying time, each side (yeast concentrate)
- 75-90 s
- mixing time, slow speed (paste concentrate)
- 3 min
- mixing time, fast speed (paste concentrate)
- 7 min
- dough temperature (paste concentrate)
- 23-26 °C
- retarding time, chill (paste concentrate)
- 120+ min
- proofing time (paste concentrate)
- 25-30 min
- proofing temperature (paste concentrate)
- 38 °C
- proofing relative humidity (paste concentrate)
- 80 %
- dry proofing time (paste concentrate)
- 25 min
- frying temperature (paste concentrate)
- 190 °C
- frying time, each side (paste concentrate)
- 90-100 s
Ingredients
Yeast concentrate recipe
| Ingredient | Quantity | Baker's % |
|---|---|---|
| Wheat flour | 10 kg | 100% |
| Yeast Doughnut Concentrate | 5 kg | 50% |
| Yeast | 0.6 kg | 6% |
| Water | 7.5 kg | 75% |
Paste concentrate recipe
| Ingredient | Quantity | Baker's % |
|---|---|---|
| Wheat flour | 10 kg | 100% |
| Doughnut Paste Concentrate | 1.625 kg | 16.25% |
| Yeast | 0.4 kg | 4% |
| Water | 5.875 kg | 58.75% |
Filling
| Ingredient | Quantity |
|---|---|
| Bakels Caramel Cream Filling 6 kgRTU Cream Filling – Caramel |
Method
- Yeast concentrate recipe
Add all ingredients into a spiral mixing bowl.
- Yeast concentrate recipe
Mix for 3 minutes on slow speed and 7 minutes on fast speed, until fully developed. Dough temperature should be 23-26°C.
- Yeast concentrate recipe
Scale at 50g and place onto wire tray.
- Yeast concentrate recipe
Retard overnight or place in fridge for 30+ minutes. Remove from retarder and recover dough temperature.
- Yeast concentrate recipe
Prove for 20-25 minutes at a controlled temperature of 38°C, 80% relative humidity.
- Yeast concentrate recipe
Dry prove for 25 minutes, covered with plastic (this stops the doughnuts wrinkling back).
- Yeast concentrate recipe
Fry at 190°C for 75-90 seconds each side.
- Yeast concentrate recipe
Pipe RTU Caramel Cream Filling into the centre.
- Paste concentrate recipe
Add all ingredients into a spiral mixing bowl.
- Paste concentrate recipe
Mix for 3 minutes on slow speed and 7 minutes on fast speed, until fully developed. Dough temperature should be 23-26°C.
- Paste concentrate recipe
Scale at 50g and place onto wire tray.
- Paste concentrate recipe
Retard overnight or place in chill for 120+ minutes. Remove from retarder and recover dough temperature.
- Paste concentrate recipe
Prove for 25-30 minutes at 38°C, 80% relative humidity.
- Paste concentrate recipe
Dry prove for 25 minutes (this stops the doughnuts wrinkling back).
- Paste concentrate recipe
Fry at 190°C for 90-100 seconds each side.
- Paste concentrate recipe
Pipe RTU Caramel Cream Filling into the centre.
Bakels recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.