Hot Cross Donuts
Bring a fresh new taste to your Easter menu with these delicious hot cross donuts!
- 1 hr 30 min
- 15 serves
- skilled
Ingredients
- MAURI YRD Donut Mix 5.000kg
- MAURI Compressed Yeast OR 0.250kg MAURI Instant Dried Yeast 0.100kg
- Mixed Spice 0.060kg
- Water (Variable) 2.400 - 2.500kg
This recipe was provided by the team at Mauri
METHOD
1. Dry blend the yeast and mixed spice through the MAURI YRD Donut Mix.
2. Add water.
3. Mix for 1 minute on 1st speed, scrape down.
4. Mix for a further 8-10 minutes on 1st speed, or until developed.
5. Allow a 5 minute rest.
6. Roll dough out to desired thickness (approximately 10mm), relax dough 2 to 3 times during processing. 7. Cut out 55mm rounds for the dough. Each round should weigh approximately 55g.
8. Final proof time 20-35 minutes (until volume is doubled). Settings: 75-80% humidity, 35ºC.
9. Make up the MAURI Palm Free White Cross Mix and apply to the buns.
10.Fry at 190ºC for approximately 1 minute each side, or until cooked as required.
11.Coat donuts in sugar while still warm. Note: A finished dough temperature of 27ºC is recommended.