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Laucke Yeast Donut Premix

Laucke Donut Premix (yeast raised) is a great value, high quality premix that has been carefully prepared with the optimum level of ingredients to provide a soft textured, short eating donut with excellent keeping qualities.

Ingredients
Unbleached Bakers Flour, Sugar, Vegetable Oil, Egg Solids, Soya Flour, Emulsifiers (472e, 481), Malted Wheat Flour

Method

• Carefully weigh out dry ingredients and place in bowl. If using compressed yeast double the quantity.
• Add water to give a finished dough temperature of 28°C. Keeping the dough reasonably firm.
• If adding Whole Egg reduce water by an equivalent amount.
• Mix dough in the normal manner for your machine until just clear and smooth.
• Give 10 minutes rest (floor) time. During this time the dough relaxes, becomes easier to handle, and more extensible. This gives the potential for the best possible products.
• Divide into cuts to provide a donut weight of around 75 grams for an average size donut (eg. a cut for a 30 piece divider would weigh 2.25 kg's).
• Round cuts up and give 10 minutes intermediate proof.
• Process the dough in the normal manner, but prove in drier than normal conditions for best results.

1. Donuts, like any dough, require good development. Variation of the mixing time can alter their character. be careful not to over-mix, as this causes handling problems and detracts from the final appearance. Under-mixing will produce a more cake-like texture and softer eating properties. However volume will be decreased and fat absorption increased.
2. Avoid warm doughs as this causes rapid proof and also spoils the product.
3. Do not use excessive yeast as this has the same effect as 2. Bear in mind that the yeast quantity recommended may not be just right for your situation and may need to be varied. eg. for retarded doughs etc.
4. The suggested water addition may also need to be varied according to your process.

1. Do not rush by warming doughs up or increasing yeast above levels at which the dough can be handled effectively.
2. If you get moisture forming on dough surface then humidity is too high. Blisters on the surface can also be caused by excessive steam in the proofer.
3. If the dough is too soft, or the proofer too hot, the product will be very difficult to handle out of the proofer.

1. Fry at 350°F or 180°C until a nice colour is achieved.
2. All products except for hole donuts are best fried by flipping immediately after immersion in fryer and then turning back to finish the first side. Hole donuts are best fried by flipping after the first side has been fried sufficiently.
3. Submersion frying is common but detracts from the appearance of the finished product. The light ring left by float frying is generally considered more attractive and creates a contrast.
4. When turning donuts in the fat, use a wide flat wooden spatula or similar and be gentle to avoid damaging the delicate structure at this stage. Rather than push from the top of the product lift and tip from underneath, hence the already cooked side is used and minimal damage is done.
5. When frying is complete, allow products to drain onto tray running back into the fryer. Place onto finishing wires and decorate when cooled.