Ingredients:
Mauri Donut Mix – 1000g
Mauripan Instant Yeast – 15g
Pinnacle Shortening – 50g
Cold Water – 480g
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Baking Step:
- Using a spiral mixer, combine donut mix with yeast and dry mix at slow speed for 1 min.
- Add in cold water and mix at slow speed for 3 mins. Switch to high speed and mix for 1 min or until combined.
- Add shortening and mix at slow speed for 1 min. Change to high speed and mix for 4 mins or until 80% of window pane is achieved. (Temperature of final dough should be around 25-28°C)
- Rest dough for 10 mins. Sheet and cut dough to desired thickness, shape and size.
- Proof the donut at 35°C, with 75% humidity for 30 min.
- Remove from proofer and allow to dry for 30 minutes (until skin of donut is dry to touch).
- Fry donuts at 190°C, around 1 mins 15s each side.
