Purple Pistachio 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
- resting time (first proofing)
- 15 min
- proofing time (pieces of 1.8 kg)
- 10 min
- proofing time (final, in proofer)
- 35 min
- proofing time (final, 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 Ube | 47.5 kg |
Glaze
| Ingredient | Quantity |
|---|---|
| Satina Ube RSPO SG | 31 kg |
| Chopped pistachios | 9.5 kg |
| Oil | 3 kg |
Method
- Dough
Mix at low speed for 4 minutes, then at high speed for 6 minutes. Dough temperature 26-28°C.
- Dough
First proofing 15 minutes.
- Dough
Divide the dough into pieces (presses) of 1.8 kg. Proof the pieces 10 minutes.
- Dough
Divide each press into 30 pieces with rounding and place them on boards.
- Dough
Final proofing 35 minutes in the proofer and about 20 minutes outside the proofer.
- Dough
Fry in oil (temperature 180°C) for 7 minutes, turning the doughnut twice.
- Filling
Fill the doughnuts with jam, about 15 g per piece.
- Glaze
Warm the Satina and mix it with the oil to liquefy it. Coat the doughnuts and sprinkle with pistachios.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.