YRD Donut Mix
MAURI YRD Donut Mix produces excellent Yeast Raised Donuts whether using “no time” or the traditional “time” dough method.
Basic Recipe
| Ingredients | Weight (kg or L) |
|---|---|
| MAURI YRD Donut Mix | 5.000kg |
| MAURI Compressed Yeast OR | 0.250kg |
| MAURI Instant Dried Yeast | 0.100kg |
| Water (approximately) | 2.400 – 2.500L (48-50%) |
| Note: | A finished dough temperature of 27ºC is recommended. |
Method
Step 1 Method (Using a Spiral Mixer)
Dry blend yeast through MAURI YRD Donut Mix.
Step 2
Add water.
Step 3
Mix for 1 minute on low speed, scrape down.
Step 4
Mix for a further 8-10 minutes on slow speed, or until developed.
Step 5
Allow to rest for 5 minutes
Step 6
Roll dough out to desired thickness (approx. 10mm), relax dough 2 to 3 times during processing.
Step 7
Cut dough pieces out as required.
Step 8 Method (Suggested proof of Fry procedure)
Proof time: 20-35 minutes (until volume is about doubled).
Step 9
Proof temperature: 35°C.
Step 10
Proof humidity: 75-80%.
Step 11
Fry at 190°C for approximately 1 minute each side, or until cooked as required.
