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Yeast raised doughnuts yeast raised doughnuts have a

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Yeast Raised DoughnutsYeast raised doughnuts have a long and colourful history.Depending on where youare in the world the only basic difference is the name.In Denmark they are Aebleskiver or Krapfshen (also called Aebeleskiver, Ableskiveror Ebleskiver) which are fried in a cast-iron copper-coated pan with individualrecesses for each doughnut called a Munk Pan and have a piece of apple inside.In the Channel Island of Jersey situated between the United Kingdom and Francethey are a fried pastry called Jersey Wonders which are supposed to be preparedwhen the tide goes out and unlike most 'traditional' UK doughnuts they are neithercoated with powdered sugar nor filled with jam (in French these are calledmèrvelles).A republic in central Europe, Poland, the round jam-filled doughnuts (paczki) is eatenespecially, though not exclusively, at carnivals.In Australia, the first Europeans were British convicts sent here as a penal colony.The jam-filled, caster sugar-coated type of doughnut was traditionally sold hot fromcaravans at carnivals such as country shows and local markets. They were famousfor having a tastiness that was inversely proportional to the degree of dilapidation of33
the caravan from which they were sold.They have been known to burn the mouthsof the unwary - for this reason, in some areas the 'feeding of the unwary tourists' hasbecome a thoroughly amusing spectacle.Today, yeast raised doughnuts are produced and sold in nearly every bakery.Theyare a simple bakery product that can be easily and quickly produced from eitherscratch doughs or pre-mixes.Australian bakers have over time mastered thefinishing of these products including the traditional sugar coating, the inclusion of avariety of cream fillings, fruit fillings and jams as well as a large variety of glazes.Traditionallyjam filled doughnuts are called Berliners or jam doughnutsandrolled in cinnamon sugar or dusted with icing sugar after they have been injectedwith jam. Ring shaped doughnuts are more commonly glazed with fondant.Yeast Raised Doughnut ProductionYeast Doughnuts RecipeGroup%WeightinGramsIngredientMethod100%4%10%2%10%6%0.5%2500g100g250g50g250g150g12gBakers FlourSkim Milk PowderCaster SugarSaltMargarineYeast freshBread ImproverBlend all ingredients togetherusing a dough hook.Ensure allingredients are evenly dispersed.12%48%300g1200gEggsWater (variable)Add to Group 1.Fully develop the dough on secondspeed.Ensure the dough has afinishedDough Temperature of30˚C4725gTotal Dough Weight (TDW)Scaling, Proving and Fryingthe dough will require approximately 15 – 20 minutes recovery time, this willbe dependent.on location and the bakery environmentfor round Jam Ball Doughnuts or Berliners the recommended scale weight is80g/unitfor Long Cream Doughnuts the recommended scale weight is 80g/unitscale weights will vary depending on individual bakery requirementsif using a BDR the scale weight per head will be 2400gfor hand moulding Berliners/Jam Balls ensure that the dough pieces areproperly roundedfor Long Cream Doughnuts, round up as Berliners, allow to relax and thenflatten and form to a long finger shape by hand (similar method as toproducing Hot Dog Rolls)place onto a well greased tray ensuring that as dough pieces prove there issufficient room and none of the units touchproving requires a temperature of 40˚C and a Relative Humidity of 60%

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Term
Spring
Professor
N/A
Tags
bread dough, Flour

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