Westco Richblend Cake Donut Mix (1/50 LB)
Westco Lemon Fruit-O (1/12 LB)
Westco Vanilla Dipping Icing (1/45 LB)
BakeSense Palm Fry Shortening (1/50 LB)
Mix 3 LB Westco Richblend Cake Donut Mix, 3 oz. bread flour, 6 oz. Westco Lemon Fruit-O and 2 LB water for one minute on low speed. Use your scale to weight all the ingredients, including the water.
Scrape the bowl and mix and additional 90 seconds on medium speed. Let the batter rest for 10 minutes.
Prepare some lemon icing by mixing 1 oz. of Westco Lemon Fruit-O per LB of Westco Vanilla Dipping Icing.
Place the French donut plunger in your cake depositor. Load the hopper with batter.
Deposit the batter into a 375°F fryer filled with BakeSense Palm Fry Shortening for 55 seconds per side. Let the donuts drain.
After the donuts have cooled, dip them in lemon icing (see above) heated to 105-110°F. Sprinkle lemon zest on top of the donuts before icing sets. Drizzle with Westco Vanilla Dipping Icing. Garnish with Lemon curls if desired.
Approx. Yield: 70 – 1.5 oz. donuts
Formulation courtesy of BakeMark