Ingredients

Westco Master Mix YRD Mix   1/50 LB

Bakesense Instant Yeast Red   20/1 LB

Westco Vanilla Dipping Icing    1/45 LB

Westco Coating Sugar   1/25 LB

Bakesense Palm Fry Shortening    1/50 LB

Directions

MIX

Mix the donuts following the directions on the bag of Westco Master Mix Yeast Raised Donuts for the small batch. Use your scale to weigh all the ingredients, including the liquids. Use the thermometer to achieve a finished dough temperature of 80°F. Let the dough rest for 45-60 minutes.

MAKE UP


Bundle the dough. Let the dough rest an additional 15 minutes. Roll out dough approx. 3/8” thick. Use a docker to perforate the dough. Cut donuts using a 3” round donut cutter. Use a ¾” round cutter* to cut two eyes and a 1” round cutter* to cut a mouth in each donut. Grab each donut face by the forehead (top) and the chin (bottom) and stretch them to give them the shape of a ghoul face. Carefully place them on a frying screen.

*Note: You can also use the back of large metal decorating tips to cut the eyes and the mouth instead of small cutters.

PROOF AND FRY

Proof in a medium dry proof box between 90°F and 100°F until donuts are ¾ of their final size. Fry at 375°F for 55-60 seconds per side in BakeSense Palm Fry Shortening.

FINISH

Let the donuts cool down. After the donuts have cooled to approx. 85-95°F, dust half of them with Westco Coating Sugar. Wait until the other half of the donuts has completely cooled down to dip them in Westco Vanilla Dipping Icing heated to 105-110°F.

Approx. Yield: 30 – 2.5 oz. donuts

 

Formulation courtesy of BakeMark