Raffe Hotels & Resorts · Bakery & Pastry Production
BKY-P-007
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Ingredients — Baker's %
DOUGH — NO IMPROVER
Bread Flour100%2.600 kg
Milk (warm 35–38°C)D60%1.560 kg
Salt1.6%0.042 kg
Caster Sugar3%0.078 kg
Butter (softened)D14%0.364 kg
Eggs (beaten)E11.5% ≈6 eggs0.299 kg
Bakels Instant Dry Yeast2%0.052 kg
FINISHES
Vanilla Glaze: Icing sugar + hot water + vanilla——
Cinnamon Sugar: 500g sugar + 10g cinnamon——
Pastry Cream — 40g per donutDE——
Strawberry Jam — 40g per donut—allergen-free
Nutella — 40g per donutN——
Method
- 1Combine flour and salt. Activate yeast in warm milk (35–38°C) 5 min until foamy.
- 2Add sugar, softened butter, beaten eggs, yeast and remaining milk. Mix low 2 min, medium 10–12 min. Smooth, elastic, slightly sticky. No improver — fat provides structure.
- 3Bulk ferment 60 min. Heavily enriched dough ferments slowly — full time required.
- 4Knock back. Rest 5 min covered. Roll to exactly 2 cm thickness on floured bench.
- 5Cut: Ring donuts — 9 cm outer, 3 cm inner · Filled — 9 cm round only. Lined trays with spacing.
- 6Proof 30–40 min. WOBBLE TEST: donuts jiggle gently when tray is moved = ready to fry.
- 7Fry at 175–180°C — 90 sec per side until deep golden. Do NOT crowd. Do NOT exceed 185°C.
- 8Drain on paper. Cool to ~45°C surface temp before finishing.
- 9Finish: Glaze by dipping · Cinnamon sugar by tossing · Fill via piping bag, 40 g per donut.
Plating & Service Notes
Display in glass case or tiered stand. Label each variant clearly. Nutella labelled N at POS.
Equipment
Spiral mixer · Round cutters 9 cm + 3 cm · Lined trays · Deep fryer · Probe thermometer · Piping bag
Allergens
GLUTENDAIRYEGGSTREE NUTS
N = CONTAINS if Nutella offered. Label per variant.
N = CONTAINS if Nutella offered. Label per variant.
Scan Recipe
Full Recipe
Allergen Note: G + D + E in base dough. Nutella = N CONTAINS if offered. Label variants clearly at POS. Pastry cream adds D + E. Strawberry jam = allergen-free.
Critical Points
- ⚑Oil temp is critical — thermometer mandatory. Log at start of each session. 175–180°C only. Above 185°C = burnt outside, raw inside.
- ⚑Wobble test more reliable than timing. Donuts should jiggle like soft jelly. Over-proofed donuts collapse in hot oil.
- ⚑Nutella = N allergen CONTAINS. Label clearly at POS. Never mix with other variants without clear labelling.
- ⚑No Lecitem in this formula — fat load provides structure. Do not add improver.