PRODUCT NAME: - DOUGHNUTS

NO. OF PORTIONS: - 10nos

TIME: - Nil

TEMPERATURE: - Nil

INGREDIENTS

SR. NO. INGREDIENTS QUANTITY UNITS

1 Refined Flour 250 Gms

2 Yeast 15 Gms

3 Butter 55 Gms

4 Powdered Sugar 55 Gms

5 Milk 75 Gms

6 Eggs 1 No

7 Vanilla Essence 1/4th Tsp

8 Salt 5 Gms

9 Refined Oil 300 ml

10 Cinnamon powder 5 Gms

11 Castor sugar 50 Gms

12 Chocolate 100 Gms

13 cream 50 gms

Advanced Food Production Operations I – Bakery Practical Page | 1

METHOD:-

1. Sift the flour.

2. Make a well, add yeast, egg, powdered sugar, vanilla essence and using milk make a soft dough till you get a
smooth surface. Cream the butter and salt and rub it into the dough.
3. Allow it to prove.
4. Knock back the dough and roll it out into a thick circle, (1/8” thick).
5. With a doughnut cutter cut out doughnuts and place them on a dusted tray or thali. Cover it with a moist
cloth.
6. Fry the doughnut after they double in size.

N.B.: If the doughnuts are to be dipped in chocolate glace, cool them completely and if to be sprinkled with
cinnamon and icing sugar do so when hot.

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