YRD Donut Mix Pack Shot
baking better together
Donuts

YRD Donut Mix

Make-Up Recipe
15KG

Basic Recipe

IngredientsWeight
Mauri YRD Donut Mix5.000kg
Mauri Compressed Yeast OR0.250kg
Mauri Instant Dried Yeast0.100kg
Water (approximately 48-50%)2.400 – 2.500kg
Note: A finished dough temperature of 27ºC is recommended.

Method

  1. Using a spiral mixer. Dry blend yeast through Mauri YRD Donut Mix.

  2. Add water.

  3. Mix for 1 minute on low speed, scrape down.

  4. Mix for a further 8-10 minutes on slow speed, or until developed.

  5. Allow to rest for 5 minutes.

  6. Roll dough out to desired thickness (approx. 10mm), relax dough 2 to 3 times during processing.

  7. Cut dough pieces out as required.

    Proof and Fry Procedure

    Proof time: 20-35 minutes (until volume is about doubled).

    Proof temperature: 35°C.

    Proof humidity: 75-80%.

    Fry at 190°C for approximately 1 minute each side, or until cooked.

need a copy?

Download a copy of this recipe for your bakery here...
Our Products

More Make Up Recipes