Westco Master Mix YRD Mix (1/50 LB)
BakeSense Instant Yeast Red (20/1 LB)
BakeSense Palm Fry Shortening (1/50 LB)
Westco Vanilla Dipping Icing (1/45 LB)
BakeSense White Vanilla Rolled Fondant (1/20 LB)
Sprinkleina White Twinkle Pearls (1/8 LB)
Sprinkleina Red Twinkle Pearls (1/8 LB)
BakeSense Non Pareils Rainbow (1/8 LB)
Scale and Mix
Dough: Scale and mix the donuts following the directions on the bag of Westco Master Mix Yeast Raised Donut Mix 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.
Topping Mix: Combine 1 part Sprinkelina Red Twinkle Pearls and 2 parts BakeSense Non Pareils Rainbow.
Donuts: 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 Christmas Tree Cookie Cutter. Stretch the trees to make them a little longer and pull the branches apart a little. Place them on a frying screen.
Fondant Snowflakes: Roll some BakeSense White Vanilla Rolled Fondant between 1/16” and 1/8” thick. Cut small snowflakes with a fondant cutter. Let the snowflakes dry.
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.
After the donuts have cooled, dip them in Westco Vanilla Dipping Icing colored green and heated to 105°F. Before the icing sets sprinkle Sprinkelina White Twinkle Pearls on half of them and Topping Mix (see recipe above) on the second half.
Color some of the heated Westco Vanilla Dipping Icing yellow and some Christmas red with liquid gels. Pipe either a Christmas red or yellow garland on each tree.
Finish by topping each tree with a fondant snowflake made from BakeSense White Vanilla Rolled fondant.
Approx. Yield: 23 – 3 oz. donuts
Formulation courtesy of BakeMark