Fritter

DONUT

STEP 1

Place the Water, YRD Donut Mix and then Yeast into a mixer fitted with a dough hook.

STEP 2

Mix on low speed for 1 minute. Scrape down.

STEP 3

Mix on high speed for 10-12 minutes or until dough reaches peak development.

STEP 4

Aim for finished dough temperature of 27-30°C.

STEP 5

Rest for 5 minutes before processing/sheeting.

STEP 6

Sheet out the dough to approximately 10mm thickness. Ensure to shake down the dough to reduce tension in the dough, relax the dough, as this will reduce shrinkage.

STEP 7

Cut donuts as required and place into proofer.

Please note: the dough is soft and fairly sticky to touch.

STEP 8

Roughly chop the dough into small uneven pieces.

STEP 9

Clump handfuls of small pieces together and proof them as one donut, each donut weighs approximately 60g.

STEP 10

Proof for 23 minutes.

PROOFER SETTING

STEP 1

Temperature: 30°C.

STEP 2

Relative humidity: 80%.

STEP 3

Proof time 20-25 minutes or until the proof height is 29-31mm.

FRYING

STEP 1

Allow the proofed donut to rest for 5 minutes on bench before frying at 190°C for 1 minute per side.

CLASSIC 'COFFEE' ICING

STEP 1

Sieve icing sugar and combine together with the milk.

STEP 2

In a mixing bowl, whisk all ingredients together by hand until well combined.

STEP 3

Submerge entire fritter donut into the coffee icing and place on a wire rack to allow excess icing to drip off.

STEP 4

Immediately give the top of each donut a light sprinkling/dusting of freshly ground coffee.

STEP 5

Leave donut to sit for 10 minutes before removing from wire rack. By this stage icing around the donut should have crystallised and be dry to touch.