Bakels
Baking ingredients since 1904

DOUGHNUTS

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Doughnuts - Yeast Doughnuts
Recipe No:  R110g
USING BAKELS LIQUID IMPROVER
Group  Ingredient KG
  Flour 5.000    100%
  Salt 0.100    2%
  Sugar 0.325    6.5%
  BAKELS LIQUID IMPROVER 0.150    3%
  MASTERFAT 0.200    4%
  BAKELS INSTANT ACTIVE YEAST 0.070    1.4%
  Water (variable) 2.700    54%

  Total Weight 8.545
Method:  1. No time dough.
2. Place all ingredients in machine bowl and develop thoroughly.
3. Dough temperature 30-31C
4. Allow dough to recover 5 minutes.
5. Scale and mould as desired.
6. Prove then deep fry at 175C to 185C until golden.
Notes:  If using compressed yeast use 230g in the above recipe
  Using bakers percentages - Percentages on white flour weight