by InSeason Team
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14 March 2021
Hot Cross Donuts
Bring a fresh new taste to your Easter menu with these delicious hot cross donuts!
Prep
1 hr 30 min
Skilled
Serves
15
Ingredients
No of servings
15
MAURI YRD Donut Mix 5.000kg
MAURI Compressed Yeast OR 0.250kg MAURI Instant Dried Yeast 0.100kg
Mixed Spice0.060kg
Water (Variable) 2.400 - 2.500kg
Methods
Step 01
Dry blend the yeast and mixed spice through the MAURI YRD Donut Mix.
Step 02
Add water.
Step 03
Mix for 1 minute on 1st speed, scrape down.
Step 04
Mix for a further 8-10 minutes on 1st speed, or until developed.
Step 05
Allow a 5 minute rest.
Step 06
Roll dough out to desired thickness (approximately 10mm), relax dough 2 to 3 times during processing. 7. Cut out 55mm rounds for the dough. Each round should weigh approximately 55g.
Step 07
Final proof time 20-35 minutes (until volume is doubled). Settings: 75-80% humidity, 35ºC.
Step 08
Make up the MAURI Palm Free White Cross Mix and apply to the buns.
Step 09
Fry at 190ºC for approximately 1 minute each side, or until cooked as required.
Step 10
Coat donuts in sugar while still warm. Note: A finished dough temperature of 27ºC is recommended.
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