Speculoos Doughnut
Speculoos Doughnut — a Bakels recipe in 2 components, makes 513 doughnuts. Uses Speculoos Creamy Spread 5 kg.
- mixing time (low speed)
- 3 min
- mixing time (high speed)
- 8 min
- scaling weight
- 45 g
- dry proofing time (first)
- 10 min
- wet proofing time
- 20 min
- dry proofing time (second)
- 10 min
- frying time (each side)
- 90 s
Ingredients
Doughnut
| Ingredient | Quantity | Baker's % |
|---|---|---|
| Flour | 10.000 kg | 100% |
| Yeast Doughnut Concentrate | 5.000 kg | 50% |
| Yeast | 0.600 kg | 6% |
| Water | 7.500 kg | 75% |
Assembly / Decoration
| Ingredient | Quantity |
|---|---|
| Speculoos Creamy Spread 5 kg | 8.655 kg |
| Speculoos Crumbles | 5.770 kg |
Method
- Doughnut
Add all ingredients into a spiral mixing bowl.
- Doughnut
Mix for 3 minutes on low speed.
- Doughnut
Scrape down.
- Doughnut
Mix for 8 minutes on high speed, until fully developed.
- Doughnut
Roll out dough to around 0.5 cm thick.
- Doughnut
Scale at 45 g.
- Doughnut
Place on doughnut wires and retard overnight.
- Doughnut
Dry prove for 10 minutes.
- Doughnut
Wet prove for 20 minutes.
- Doughnut
Dry prove for 10 minutes.
- Doughnut
Fry for 90 seconds on each side.
- Assembly / Decoration
Once cooled, dip doughnut into warmed Speculoos Spread and dip into Speculoos Crumbles.
Bakels recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.