Winter Freeze Donuts

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  • Approximate Yield: 38 - 2.5 oz donuts
  • Donuts Holidays & Winter
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BakeMark Products Used

Westco master mix yrd mix (#09866 1/50 lb)
Bakesense instant yeast red (#50712 1/20 lb)
Bakesense palm fry shortening (#17231 1/50 lb)
Westco vanilla dipping icing (#19529 1/45 lb)
Sprinkelina white twinkle pearls (#92433 1/8 lb)
Sprinkelina Blue Twinkle Pearls (#92440 1 / 8 lb)
Sprinkelina Lavender Sprinkles (#92285 1 / 8 lb)
Sprinkelina White Garibaldi (#92400 1 / 8 lb)

Alternate Products Used

Westco new horizon yrd mix (#50445 1/50 lb)
Bakesense IE donut fry shortening (#17240 1/50 lb)

Directions

Scale & Mix

• Dough: Scale and mix the donuts following the directions on the bag of Westco Master Mix Yeast Raised Donut Mix for the small batch. Use your scale to weigh all the ingredients, including the liquids. 

*Use your scale to weight all the ingredients, including the water. Use your thermometer to determine the proper water temperature to achieve a dough temperature of 80°F.


Let the dough rest for 45-60 minutes.


Sprinkle Mix: Combine 1 part Sprinkelina White Twinkle Pearls, 1 part Sprinkelina Blue Twinkle Pearls and 2 parts Sprinkelina Lavender Sprinkles. Set aside. 

Prepping the Dough

Bundle the dough. Let it rest an additional 15 minutes. Roll out and cut. Place donuts on a frying screen.

Proofing and frying

Proof in a medium dry proof box between 90°F and 100°F until donuts are ¾ of their final size. Fry at 375°F for 55-60 seconds per side in BakeSense Palm Fry Shortening.

Finishing Touches

After the donuts have cooled, dip them in Westco Vanilla Dipping Icing heated to 105°F. Before the icing sets sprinkle Sprinkelina White Garibaldi pearls on one side of each donut and some Colored Topping Mix (see recipe above) on the other side.

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