Mango-Yuzu Raspberry Doughnut
Dough, Filling and Glaze — a Zeelandia recipe in 3 components. Uses Zeelandia Berliner 2500 Doughnut Premix 25 kg.
- mixing time (low speed)
- 4 min
- mixing time (high speed)
- 6 min
- dough temperature
- 26-28 °C
- pre-fermentation time
- 15 min
- resting time (presses)
- 10 min
- final proofing time (in proofer)
- 35 min
- final proofing time (outside proofer)
- about 20 min
- frying temperature
- 180 °C
- frying time
- 7 min
Ingredients
Dough
| Ingredient | Quantity |
|---|---|
| Zeelandia Berliner 2500 Doughnut Premix 25 kg | 25 kg |
| Wheat flour type 550 | 100 kg |
| Yeast | 7 kg |
| Water | 51 kg |
| Oil | 7 kg |
Filling
| Ingredient | Quantity |
|---|---|
| Presta Mango-Yuzu | 47.5 kg |
Glaze
| Ingredient | Quantity |
|---|---|
| Satina Pro raspberry flavour RSPO MB | 31 kg |
| Freeze-dried raspberries | 6 kg |
| Oil | 2 kg |
Method
- Dough
Mix at low speed for 4 minutes, then at high speed for 6 minutes. Dough temperature 26-28°C.
- Dough
Pre-ferment for 15 minutes.
- Dough
Divide the dough into pieces (presses) of 1.8 kg. Rest the presses for 10 minutes.
- Dough
Divide each press into 30 pieces, round them and place them on boards.
- Dough
Final proof for 35 minutes in the proofer and about 20 minutes outside the proofer.
- Dough
Fry in oil at 180°C for 7 minutes, turning the doughnut over twice.
- Filling
Fill the doughnuts with about 15 g of filling per piece.
- Glaze
Warm the Satina and mix it with the oil to liquefy it. Coat the doughnuts with the glaze and sprinkle with pistachio.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.