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)

Westco Super Speedee Glaze  (1/50 LB)

Westco Chocolate Dipping Icing  (1/45 LB)


Scale and Mix

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.


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 Gingerbread Cookie Cutter. Place them on a frying screen.

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 drained 30-45 seconds, glaze them with Westco Super Speedee Glaze while they are still hot.  Let the glazed donuts cool completely.

Heat some Westco Vanilla Dipping Icing and some Westco Chocolate Dipping Icing to 105°F. Color some of the Westco Vanilla Dipping Icing Christmas red with liquid gel. Use the three colors of dipping icing to pipe some faces and other details on your gingerbread men (refer to photo for inspiration)

Approx. Yield: 23 – 3 oz. donuts


Formulation courtesy of BakeMark