YRD Donut Mix
MAURI YRD Donut Mix produces excellent Yeast Raised Donuts whether using “no time” or the traditional “time” dough method.
|Ingredients||Weight (kg or L)|
|Mauri YRD Mix||5.000kg|
|Compressed Yeast OR||0.250kg|
|Instant Dry Yeast||0.100kg|
|Water (approximately)||2.400 – 2.500L (48-50%)|
|Note:||A finished dough temperature of 27ºC is recommended.|
Step 1 Method (Using a Spiral Mixer)
Dry blend yeast through MAURI YRD Donut Mix.
Mix for 1 minute on low speed, scrape down.
Mix for a further 8-10 minutes on slow speed, or until developed.
Allow to rest for 5 minutes
Roll dough out to desired thickness (approx. 10mm), relax dough 2 to 3 times during processing.
Cut dough pieces out as required.
Step 8 Method (Suggested proof of 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 as required.