Exquisite Doughnut (leaflet b2500 1/7)
Dough, Filling and Glaze — a Zeelandia recipe in 3 components. Uses Zeelandia Berliner 2500 Doughnut Premix 25 kg, Fruitful Plum Butter (Powidła Śliwkowe) 13 kg and Zeelandia Arabesque Dark Couverture 72% 5 kg.
- mixing time (low speed)
- 4 min
- mixing time (high speed)
- 6 min
- dough temperature
- 28 °C
- resting time (initial proofing)
- 10 min
- proofing time (final, in proofer)
- 40 min
- proofing time (final, outside proofer)
- 20 min
- frying time
- 7 min
- frying temperature
- 180 °C
- melting temperature (glaze, maximum)
- 50 °C
Ingredients
Dough
| Ingredient | Quantity |
|---|---|
| Zeelandia Berliner 2500 Doughnut Premix 25 kg | 25 kg |
| Wheat flour type 550 | 100 kg |
| Yeast | 5 kg |
| Margarine (80% fat) | 8.5 kg |
| Sugar | 5 kg |
| Water | 50 kg |
Filling
| Ingredient | Quantity |
|---|---|
| Fruitful Plum Butter (Powidła Śliwkowe) 13 kgFruitful Plum Jam 13kg | 50 kg |
Glaze
| Ingredient | Quantity |
|---|---|
| Zeelandia Arabesque Dark Couverture 72% 5 kgArabesque Noir 72 without soy RA MB 5kg | 15 kg |
| Oil | 3 kg |
Method
- Dough
Mix on low speed for 4 minutes, then on high speed for 6 minutes. Dough temperature: about 28°C.
Divide the dough into pieces of 1800 g and shape them into rolls.
Rest for about 10 minutes (initial proofing).
Divide each roll into 30 pieces, round them and place them on boards.
Final proofing: about 40 minutes in the proofer and about 20 minutes outside the proofer.
Frying: 7 minutes (turning the doughnut over twice) at 180°C.
- Filling
Fill the doughnuts with Fruitful Plum Jam, about 20 g per piece.
- Glaze
Heat Arabesque Noir 72 to a maximum of 50 degrees, add oil (maximum 200 g per 1 kg of chocolate). Coat the doughnuts with the prepared glaze.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.