WESTCO MASTER MIX YRD MIX (#09866 1/50 LB)
C’EST VIVANT GANACHE DARK (#72794 1/12 LB)
C’EST VIVANT GANACHE WHITE (#72795 1/12 LB)
WESTCO VANILLA BUTTERCREME ICING RTU (#30900 1/30 LB)
TRIGAL DORADO FRESH YEAST (#35179 25/1 LB)
BAKESENSE PALM FRY SHORTENING (#17231 1/50 LB)
Mix some 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 heart shapes using a heart shaped cookie cutter. Carefully place the cut donuts on a frying screen.
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 the donuts have cooled, dip half of them in C’est Vivant Dark Ganache and half of them C’est Vivant White Ganache both heated to 100-105°F. Prepare some piping bags filled with C’est Vivant Dark Ganache, C’est Vivant White Ganache and Westco Vanilla Buttercrème RTU. Decorate the donuts as shown in photo above or as desired.
Approx. Yield: 33 – 3.0 oz. donuts
Formulation courtesy of BakeMark