Sourdough Biscoff Donuts
Sourdough Biscoff Donuts — a Dawn Foods recipe in 3 components. Uses Caramel Glossy Icing 14 kg.
- mixing time (slow speed)
- 2 min
- mixing time (fast speed)
- 12-15 min
- resting time
- 10 min
- resting time (after sheeting)
- 10 min
- dough piece weight
- 50 g
- proofing temperature
- 38 °C
- proofing humidity
- 60-70 RH
- proofing time
- 90 min
- air drying time
- 10 min
- frying temperature
- 170 °C
- frying time (each side)
- 2.5 min
- mixing time (filling, fast speed)
- 5 min
- mixing time (filling, medium speed)
- 2 min
- filling weight per donut
- 20-25 g
- icing weight per donut
- 15 g
Ingredients
Sourdough Donuts
| Ingredient | Quantity |
|---|---|
| Dawn Sourdoughnut Mix | 2000 g |
| Fresh yeast | 140 g |
| Butter (softened) | 120 g |
| Water | 675 g |
Biscotti Filling
| Ingredient | Quantity |
|---|---|
| Biscotti paste | 300 g |
| White shortening | 100 g |
| Icing sugar | 200 g |
Decoration
| Ingredient | Quantity |
|---|---|
| Biscotti biscuits | 60 |
| Caramel Glossy Icing 14 kgDawn Glossy Icing - Caramel Flavoured | 500 g |
Method
- Sourdough Donuts
Add all ingredients to a spiral mixer and mix for 2 minutes on slow speed and then 12-15 minutes on fast speed.
- Sourdough Donuts
Place the dough onto a floured surface, cover and let it rest for 10 minutes.
- Sourdough Donuts
Either process on BDM to create 50 g pieces, or sheet the dough (rest for a further 10 minutes) and cut out with a round cutter to achieve 50 g pieces.
- Sourdough Donuts
Proof at 38°C / 60-70 RH for approximately 90 minutes.
- Sourdough Donuts
Remove from the proofer and allow to air dry for 10 minutes.
- Sourdough Donuts
Fry at 170°C for 2.5 minutes each side.
- Biscotti Filling
Place the icing sugar and shortening into a mixing bowl fitted with a beater.
- Biscotti Filling
Mix on slow speed until it comes together and then mix on fast speed for 5 minutes.
- Biscotti Filling
Add the Biscotti paste and blend in on slow speed, scrape down, and then mix for a further 2 minutes on medium speed.
Assembly: Make a hole in the side of each donut.
Assembly: Place the prepared Biscotti filling into a piping bag.
Assembly: Inject 20-25 g into each donut, making sure that you overfill slightly.
Assembly: Place slightly warmed Dawn Glossy Icing - Caramel Flavoured into a piping bag.
Assembly: Pipe 15 g on top of each donut and decorate with a Biscotti biscuit.
Dawn Foods recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.