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Doughnut Mix 12kg
1kg - Wright’s Doughnut Mix
33g - Yeast
Place all the above ingredients into a bowl.
Mix together to form a well developed (silky) dough.
Rest dough for 5 minutes prior to initial cutting and moulding and shaping into small balls - scale at 85g (3 oz pieces).
Rest for a further 10 minutes prior to final moulding into balls or fingers.
Place individual dough pieces onto a well greased tray.
Cover the dough with oiled polythene or a damp cloth,
Prove for 35-40 minutes.
Remove cover and leave dough pieces to create a skin for 10-15 minutes before frying. Carefully remove the dough pieces trying not to degas them and place into a fryer at 190°C (375°F) for approx. 2 minutes on both sides.
ALTERNATIVELY : This product can be baked off instead of frying to produce bun goods which can be finished off as required (i.e. fondant icing for Swiss buns or fruit can be added at the end of mixing the dough to produce a fruited bun).
Bake at 230°C (450°F) for approx. 12 - 15 minutes.
Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Sugar, Rapeseed Oil, Defatted Soya Flour, Raising Agents: E450, E500, Whey Powder (Milk), Skimmed Milk Powder, Salt, Emulsifiers: E322, E481, Whole Dried Egg, Flavouring, Stabiliser: E412.
For all allergens. including cereals containing gluten see ingredients above in bold.