Fruit Doughnuts
Yields 1 1/2 oz. Doughnuts
Ingredients 7 1/2 dozen 148 dozen Procedure
Yeast 5 oz 7 lb 9 oz 1. Crumble yeast and dissolve in part of the water. Set aside.
Water 2 lb. 48 lb. 8 oz.
Bread flour 4 lb. 2 oz. 100 lb. 2. Combine remaining ingredients in mixer bowl. Add yeast mixture and remaining water.
3. Mix 1 minute on low; then on high until dough has formed a ball and cleaned the bowl.
4. Rest 30 minutes; punch down. Rest 30 minutes longer and punch down again.
5. Sheet 1/2" to 3/4" thick. Cut into doughnuts. Proof at 100F to 95F wet until more than double in bulk.
6. Fry at 360F until golden brown.
Baking powder 1 1/2 oz. 1 lb. 12 oz.
Nonfat dry milk 4 oz. 6 lb.
Salt 1 oz. 1 lb. 8 oz.
Shortening 10 oz. 15 lb. 2 oz.
Fig Filling (below) 10 oz. 15 lb. 2 oz.
Eggs, whole 8 oz. 12 lb.
Fig Filling
California Fig Paste or
California Diced Figs		 4 1/2 oz. 6 lb. 13 oz. 1. Combine fig paste or diced figs, water and sugar in kettle. Heat to boiling and simmer 10 to 20 minutes.
2. Turn into food processor or mixer bowl and process or beat on high until smooth. Stir in vanilla. Add water, as needed, and mix until desired consistency.
Water 3 oz. 4 lb. 8 oz.
Granulated Sugar 2 1/2 oz. 3 lb. 12 oz.
Vanilla 1/4 oz. 6 oz.