WESTCO MASTER MIX YRD MIX (#09866 1/50 LB)
TRIGAL DORADO FRESH YEAST (#35179 25/1 LB)
BAKESENSE PALM FRY SHORTENING (#17231 1/50 LB)
WESTCO VANILLA DIPPING ICING (#19529 1/45 LB)
WESTCO BAVARIAN CRÈME FILLING (#11936 1/36 LB)
Mix Westco Master Mix 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 Bismarck donuts.
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.
After donuts have cooled fill them with Westco Bavarian Crème Filling.
Using green gel food color tint some Westco Vanilla Dipping Icing, heated to 100-105°F, in two different shades of green (Kelly green and dark green, one per bowl). Dip half of the filled donuts in Kelly green dipping icing. Dip the remaining half in the dark green dipping icing.
Fill piping bags with the remaining green dipping icings as well as with white Westco Vanilla Dipping Icing (one bag per color). Use your three icing colors to pipe plaid patterns and shamrocks on the top of the donuts (as shown on inspiration photo above).
Approx. Yield: 33 – 3 oz. donuts
Formulation courtesy of BakeMark