Easter Doughnuts
Easter Doughnuts — a Macphie recipe. Uses Macphie 5th Avenue Fudge Icing 12.5 kg, White and Macphie 5th Avenue Fudge Icing 12.5 kg, Dark Chocolate.
- dough temperature
- 28 °C
- mixing time (slow speed)
- 2 min
- mixing time (fast speed)
- 8 min
- resting time
- 5 min
- proofing temperature
- 38 °C
- proofing humidity
- 75 % RH
- proofing time
- 40 min
- skinning time
- 10 min
- frying temperature
- 190–195 °C
- frying time (each side)
- 90 s
- icing temperature
- 40-45 °C
Ingredients
| Ingredient | Quantity |
|---|---|
| Macphie Premium Doughnut Concentrate | 1 kg |
| Strong bread flour | 1 kg |
| Yeast | 80 g |
| Water | 840 g |
| Macphie 5th Avenue Fudge Icing 12.5 kg, White | |
| Macphie 5th Avenue® Sicilian Lemon Icing | |
| Macphie 5th Avenue Fudge Icing 12.5 kg, Dark Chocolate | |
| Sugar paste bees | |
| Sprinkles |
Method
Use tempered water to give a final dough temperature of 28°C.
Mix the Macphie Premium Doughnut Concentrate, flour, yeast and water for 2 minutes on slow speed and 8 minutes on fast speed on a spiral mixer.
Remove the dough from the mixer, scale the dough piece at 1500g and ball up, then rest for 5 minutes.
Pin out the dough and cut on a BDM so each piece is 50g. Ball up into balls; alternatively the dough can be pinned out and a ring cutter used.
Prove at 38°C / 75% relative humidity for approx. 40 minutes.
Remove the doughnuts from the prover and let them skin up for 10 minutes before frying.
Fry at 190–195°C for 90 seconds each side.
Once cool, decorate with Macphie 5th Avenue® Icings as desired (heated to 40-45°C before using). Spin with icings and decorate with sugar paste bees.
Macphie recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.