Focaccia Bread

Ingredients:

Mauri Donut Mix 1000g
Mauripan Instant Yeast 15g
Pinnacle Shortening50g
Cold Water 480g

Baking Step:

  1. Using a spiral mixer, combine donut mix with yeast and dry mix at slow speed for 1 min.
  2. Add in cold water and mix at slow speed for 3 mins. Switch to high speed and mix for 1 min or until combined.
  3. 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)
  4. Rest dough for 10 mins. Sheet and cut dough to desired thickness, shape and size.
  5. Proof the donut at 35°C, with 75% humidity for 30 min.
  6. Remove from proofer and allow to dry for 30 minutes (until skin of donut is dry to touch).
  7. Fry donuts at 190°C, around 1 mins 15s each side.