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Description
Seasonality has become a large part of the bakery industry. Consumers enjoy menu changes and changes upon season is a great way to do this without the large cost as you can simplify modify your best selling product such as changing the topping, inclusion, filling, decoration or all of the above.
Ingredients
Method
- Use water tempered to give a final dough temperature of 28ºC (82ºF).
- Mix in a Spiral Mixer for 2 minutes on slow and 8 minutes on fast speed. ï‚·
- Scale dough pieces at 50g each (approx.)
- Proof at 38ºC (100ºF) 75-80% R.H. for approx. 30-40 minutes.
- Fry at ¾ proof. Remove doughnuts from prover 5-10 minutes before frying to allow a dry skin to form.
- For a 50g (1¾oz) unit fry 190-195ºC (375-385ºF) for 90 seconds per side
- Allow to cool then fill and decorate
Our Flavour Choices:
|
Seasonal |
Filling |
Topping |
Frosting |
|
Halloween |
Biscoff |
Macphie 5th Avenue Caramel |
Macphie Salted Caramel Frosting |
|
Christmas |
IRCA Nocciolata and Braun Orange Dessert Paste |
Coverdecor Dark Chocolate |
Macphie Chocolate Frosting |
|
Easter |
IRCA Nocciolata Bianca |
Coverdecor White |
Macphie Vanilla Frosting |
|
Summer |
Crema Vela Pistachio |
Coverdecor Strawberry |
Crema Vela Pistachio and Macphie Vanilla Frosting |
