Berliner & Donuts using IREKS CROISSANT-MIX
Ingredients
Bread flour
10.000 kg
IREKS CROISSANT-MIX
2.500 kg
IREKS Butter, soft
0.750 kg
Egg yolk
0.180 kg
Egg whole
0.150 kg
Instant yeast
0.250 kg
Water, approx.
5.300 l
Total weight
19.130 kg
Instructions
Mixing time: spiral, 2 + 7 minutes
Dough temperature: 26° C
Bulk fermentation time: 2 x 10 minutes (after 10 minutes knock back & repeat)
Scale at: 1200 g (30 pieces)
Intermediate proof: 20 minutes
Final fermentation time: approx. 75 minutes
Instructions for use:
- Divide and mould round.
- Place on setters or turn-over plates and press down slightly and prove
- The frying temperature should lie between 170 and 180° C.
- Fry Berliners twice on either side for 7 – 8 minutes.
- Fill Berliner with red-currant jam and cover with crystal sugar.
- Allow to cool and dust slightly with powder-sugar.
