Westco Richblend Cake Donut Mix  (1/50 LB)

Westco Jamaica Rummette Flavor  (1 GAL)

Westco Nutmeg  (1/1 LB)

BakeSense Palm Fry Shortening  (1/50 LB)

Westco Super Speedee Glaze  (1/50 LB)

Westco Brite White Icing Base  (1/30 LB)

BakeSense Corn Syrup  (1/45 LB)

Sprinkleina Dark Chocolate Sprinkles  1/6 LB)


Scale and Mix

Dough: Scale and mix the donut mix according to the instructions on the bag for a small batch adding 3 Oz. Westco Jamaica Rummette Flavor and 2 oz. Westco Nutmeg. Use your scale to weight all the ingredients, including the water. Use your thermometer to determine the proper water temperature to achieve a dough temperature of 72°F. Let the batter rest for 15 minutes.
Eggnog Icing: Combine 8 oz. hot water, 5 LB Westco Super Speedee Glaze, 8 oz. Westco Brite White Icing Base and mix for 2 minutes in low speed. Add 4 oz. BakeSense Corn syrup, 1 oz. Westco Jamaica Rummette, ½ oz. Westco Nutmeg and 8 oz. water (amount of water may vary). Mix on low speed for 4 minutes.


Fry at 375°F for 55-60 seconds per side in BakeSense Palm Fry Shortening. Drain the donuts for 60 seconds. Let the donuts completely cool down.


After the donuts have cooled, dip their tops in Eggnog Dipping Icing heated to approximately 105°F (see recipe above). Before the icing sets, sprinkle Westco Nutmeg on half of the donuts and Sprinkelina Dark Chocolate Sprinkles on the other half.

Using a pastry bag with a small round tip, pipe or drizzle lines of Eggnog Dipping Icing over the donuts.

Approx. Yield: 54 – 2 oz. donuts


Formulation courtesy of BakeMark