Donuts using GLOBAL YEAST DONUT CONC.
Donuts using GLOBAL YEAST DONUT CONC. — an IREKS recipe. Uses Ireks Global Yeast Doughnut Concentrate 25 kg.
- mixing time
- 3 + 10 min
- dough temperature
- 26 °C
- bulk fermentation time
- 20 min
- final proof time
- 30-40 min
- deep-frying temperature
- 170 °C
- baking time (each side)
- 2 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Wheat flour | 5 kg |
| Ireks Global Yeast Doughnut Concentrate 25 kgGlobal Yeast Donut Conc. | 5 kg |
| Yeast | 0.3 kg |
| Water, approx. | 5.2 kg |
Method
Mix for 3 + 10 minutes to a dough temperature of approx. 26 °C.
Allow a bulk fermentation time of 20 minutes.
After the bulk fermentation time, roll the dough out to a thickness of 5 – 6 mm and cut out using a donut cutter.
Allow to prove for 30 – 40 minutes (final proof).
Deep-fry at approx. 170 °C, approx. 2 minutes from each side.
IREKS recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.