Bakels
Baking ingredients since 1904

DOUGHNUTS

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Doughnuts - Yeast Doughnuts
Recipe No:  R103g
Group  Ingredient KG
  Flour 5.000    100%
  Salt 0.085    1.7%
  Sugar 0.400    8%
  BAKELS LIQUID IMPROVER 0.100    2%
  MASTERFAT 0.200    4%
  BAKELS INSTANT ACTIVE YEAST 0.075    1.5%
  Water 2.600    52%
  Total Weight 8.460
Method:  1. No time dough
2. Place all ingredients in machine bowl and develop thoroughly
3. Dough temperature 30-31°C
4. Allow dough to recover for 5 minutes.
5. Scale and mould as desired.
6. Prove on flour dusted cloths or tea towels.
7. Deep fry at 176°C to 185°C until golden brown.
Notes:  Using bakers percentages - Percentages on white flour weight
Yield:  11.5 dozen Doughnuts scaled at 60 g.