WESTCO SUP-R-ROLLYRD MIX (#09860 1/50 LB)
WESTCO VANILLA DIPPING ICING (#19529 1/45 LB)
TRIGAL DORADO FRESH YEAST (#35179 25/1 LB)
BAKESENSE PALM FRY SHORTENING (#17231 1/50 LB)
SPRINKELINA WHITE SPRINKLES (#92278 1/6 LB)
SPRINKELINA GREEN SPRINKLES (#92280 1/6 LB)
Mix Westco Sup-R-Roll Yeast Donut Mix according to the directions on the bag for a small batch. Use your scale to weigh all the ingredients, including the water. Use your thermometer to determine the proper water temperature to achieve a finished dough temperature of 80°F. Let the dough rest for 45 minutes.
Bundle the dough. Let the dough rest for an additional 15 minutes. Roll out and cut into shamrock shapes using a shamrock shaped cookie cutter.
Proof and Fry
Proof in a medium dry proof box between 90°F and 100°F.
Fry at 375°F for 60 seconds per side in BakeSense Palm Fry Shortening. Drain the donuts for 45-60 seconds. Let them completely cool down.
Color some Westco Vanilla Dipping Icing heated to 100-105°F with green liquid gel color. After the donuts have cooled, dip them in the green icing. Sprinkle White and Green Sprinkelina Sprinkles on half of them before the icing sets.
Fill a pastry bag with Westco Vanilla Dipping Icing heated to 100-105°F. Using a small round tip pipe a white outline on the remaining donuts.
Approx. Yield: 33 – 3.0 oz. donuts
Formulation courtesy of BakeMark