A doughnut concentrate which requires the addition of bread flour, yeast and water to produce American style yeast raised soft doughnuts.
To make, place 8kg of Craigmillar Doughnut Concentrate, 8kg of bread flour, 960g of yeast and 7.5kg of of water in a mixer. Spiral mix for 2 minutes on slow speed followed by 6 - 8 minutes at fast speed. Then using a single arm vertical mixer, mix for 2 minutes at the first speed and 10 minutes at the second speed. Remove, form into heads and rest for 5 minutes. Divide, mould and prove at 30 - 35 degrees with relative humidity of 70 - 75% for 45 - 50 minutes. Leave to dry for 5 - 10 minutes at ambient temperature then fry at 190 degrees.