Doughnuts De Luxe - Recipe Folder

Bakels trend alert!

DOUGHNUTS DE LUXE

Trend alert

EYE-CATCHING & INSTA-WORTHY DOUGHNUTS DE LUXE We see a huge trend towards decorated and Insta-worthy doughnuts.

Creativity has no limits amongst the ’doughnutteries’ and specialised pop-up doughnut boutiques opening up all around us.

Use the doughnut like a blank canvas and let the creativity flow. With the ability to decorate, top, dip and fill them with just about anything, you can easily create new photogenic, mouth watering combinations.

The doughnut is never out of season, we believe this is a trend that is here to stay, an eye-catching and taste appealing movement.

The opportunities are endless, twin packs, boxes of twelve, seasonal packs, share in the office or at home with family and friends. Doughnuts will keep attracting the Insta-savvy consumer again and again.

USE THE DOUGHNUT LIKE A BLANK CANVAS

Get creative

COUNTLESS OPPORTUNITIES FOR REINVENTION Consumers enjoy posting photos of visually appealing food and baked goods in their social media channels. Today’s consumer’s always looking for unique and interesting eating experiences that they can share in a constant effort to improve and influence their personal brand identity. Trendy doughnuts are particularly photogenic. In fact, #donut and #doughnut has been used more than 10 million times on Instagram.

Glazed, powdered and jelly-filled doughnuts are timeless, but the industry’s come a long way from offering just the classics. Today, bakeries are attracting massive crowds through their social media feeds. With innovative pop up flavour profiles that only exist in a short period of time and themed doughnuts based on current topics, occasions, seasons and holidays, the baker can ensure to always be interesting and up to date as a way to constantly attract the consumer to visit or order online.

Make the perfect doughnut

BAKELS BERLINER MIX For the perfect doughnut with a golden surface, a soft and fluffy texture and an impressive height, you need a really good dough. This is exactly what you will get with the quick and easy-to-use Bakels Berliner Mix. The mix is also perfect for baking a delicious classic Berliner Bun. With Bakels Berliner Mix, you only need to add eggs, yeast and water to make the perfect doughnut with the famous bright border which is the signum for a high quality doughnut. The mix gives you the same consistent quality every time.

PRODUCT INFORMATION Packaging: 20 kg bag Shelf life: 8 months Allergens: Contains gluten (WHEAT) Storage:

To be stored dry and not above + 25°C. (Max 65% relative humidity)

DOUGHNUT BASIC RECIPE INGREDIENTS Bakels Berliner Mix Water Egg Bakels Dry Yeast

2000 g 600 g 400 g 50 g

PRODUCTS USED

METHOD Mix the ingredients into a smooth dough.

Normal mixing time.

Dough temperature: 26-27°C. Resting time: 10 minutes.

Roll out the dough to a thickness of around 8 mm, then then cut out the desired shape.

Set aside on a baking sheet and leave to prove for 45-50 minutes.

Fry the doughnut in 180-190°C oil.

Art nr: Bakels Berliner Mix 3760 Art nr: Bakels Dry Yeast 2972

AIM FOR THE BRIGHT BORDER WHICH IS THE SIGNUM FOR A HIGH QUALITY DOUGHNUT

FILL WITH VANILLA CUSTARD, FRUIT FILLINGS, CARAMEL FILLINGS OR YUMMY TRUFFLES

CLASSIC BERLINER BUNS INGREDIENTS Berliner bun Bakels Berliner Mix Water Egg Bakels Dry Yeast Vanilla cream Water Bakels Brilliant Cream Cream

OAT BIRKES

METHOD

Berliner bun 2000 g 600 g 400 g 50 g

800 g 300 g 200 g

Mix the ingredients into a smooth dough.

Normal mixing time.

Dough temperature: 26-27°C. Resting time: 10 minutes.

Scale at 60 g and mould round.

Put on a wooden plate and prove for 45-50 minutes.

Fry the bun in 180-190°C oil.

Make a hole in the side of the bun and fill with vanilla cream. Dip in a sugar flavoured with cardamom or cinnamon.

PRODUCTS USED

Vanilla cream

Art nr: Bakels Berliner Mix 3760 Art nr: Bakels Dry Yeast 2972 Art nr: Bakels Brilliant Cream 3367

Mix the powder with cream and water and whisk for about 5 minutes. Let the custard rest over night to develop more vanilla flavour.

Art nr: Bakels Millionaries Caramel NH 4718 Art nr: Bakels Les Fruits 70% and Bakels Truffle various article numbers

More tasty fillings for Berliner Buns Try to vary the classic vanilla filling with Bakels Les Fruits Fillings with 70% fruits, Bakels Millionaires Caramel or Bakels Truffles.

Time to decorate

LET THE FOLLOWING PAGES INSPIRE YOU TO CREATE MASTERPIECES

DOUGHNUTS DE LUXE TOPPING TIPS Bakels has all you need to decorate, dip, top and fill your doughnuts. We have developed a batch of inspirational recipes to show you how to add an extra touch to your doughnuts, with Bakels products you already use.

Bakels Diamond Glaze Ready to use as glaze for a luxurious shiny topping. Diamond Glaze White can be used for colouring using Aromatic colours.

Bakels Fudgice Fudgice is easy to melt and dip the doughnuts in. It can also be piped for decoration. Fudgice White can be used for colouring using Aromatic colours.

Aromatic Colours Colours that will make your doughnuts pop.

USE DIFFERENT CUTTER SHAPES TO CREATE UNIQUE APPERENCES PRODUCTS Art nr: Bakels Diamond Glaze White 3473 Art nr: Bakels Diamond Glaze Chocolate 8826 Art nr: Bakels Diamond Glaze Silver 3476 Art nr: Bakels Diamond Glaze Gold 3475 Art nr: Bakels Toffee Fudgice 5796 Art nr: Bakels White Fudgice 5797 Art nr: Bakels Choc Fudgice 5798 Art nr: Aromatic Red Colour 6514 Art nr: Aromatic Blue Colour 6520 Art nr: Aromatic Green Colour 6511 Art nr: Aromatic Yellow Colour 6515 Art nr: Aromatic Purple Colour 6527 Art nr: Aromatic Orange Colour 6516 Art nr: Aromatic Black Colour 6529

OAT BIRKES MERENGUE STICKS RASPBERRY & CHOCOLATE INGREDIENTS Merengue sticks Sugar, granulated Water Bakels Actiwhite

2000 g 1000 g 100 g

Chocolate sugar Sugar 300 g Aromatic Chocolate flavour 25 g Raspberry sugar Sugar 300 g Aromatic Raspberry flavour 25 g

METHOD Merengue sticks Dissolve Actiwhite in the water and let it stand for 10 minutes. Whisk a meringue and add the sugar in portions. Pipe stick shapes with a nozzle and sprinkle with raspberries or chocolate sugar, dry at 100-120°C. Chocolate and raspberry sugar Mix sugar and flavour, let it dry.

PRODUCTS USED Art nr: Bakels Actiwhite 3140 Art nr: Aromatic Raspberry 6241 Art nr: Aromatic Chocolate 6480

DARK TRUFFLE TOP INGREDIENTS Bakels No Bake Butter, melted Water

1000 g 200 g 100 g

Bakels Dark Truffle Bakels Non Temp Dark

PRODUCTS USED Art nr: Bakels No Bake 3860 Art nr: Bakels Dark Truffle 5369 Art nr: Bakels Non Temp Dark 5208

METHOD Mix No Bake and water with a beater for approximately 1 minute on low gear.

Add melted butter and mix for 1 minute.

Scrape down the side of the bowl and mix until it becomes a homogeneous mass.

Roll out the mass to around a 5 mm thickness between two silicon sheets and freeze for a few minutes.

Press out roundels, approximately 2 cm in diameter, pipe Dark Truffle on each No Bake roundel and dip in Non Temp Dark.

WHITE TRUFFLE TOP

MERENGUE PLATE

INGREDIENTS

INGREDIENTS

Bakels Digestive Bisquit Crumb Butter, melted

500 g 150 g

Bakels White Truffle Bakels Non Temp White

METHOD Mix Digestive Crumbs and the melted butter with a paddle until the butter has been mixed in properly.

Sugar, granulated 2000 g Water 1000 g Bakels Actiwhite 100 g

METHOD Dissolve Actiwhite in the water and let it stand for 10 minutes. Whisk a meringue and add the sugar in portions. Pipe lengths using a flat nozzle, dry at 100-120°C.

Roll out the mass 5 mm thick between two silicon sheets and put in the freezer for a few minutes. Press out roundels, approximately 2 cm in diameter. Pipe White Truffle on each roundel, using a curl nozzle, then dip in Non Temp White.

CRUMBLES

PRODUCTS USED ON THIS SIDE

Bakels Muffin & Cake Butter

Art nr: Bakels Digestive Bisquit crumb 3783 Art nr: Bakels White Truffle 5366 Art nr: Bakels Non Temp White 5206 Art nr: Bakels Actiwhite 3140 Art nr: Bakels Muffin & Cake Choc 3766 Art nr: Bakels Muffin & Cake Plain 3765 Art nr: Bakels Muffin & Cake Red 3779

LIGHT, DARK & RED

INGREDIENTS 500 g 200 g

METHOD Mix the muffin mix and the butter using a beater, until the mix gets a crumbly consistency. Spread onto a baking sheet and bake at 180°C for about 15-20 minutes.

NUT CROQUANT STICKS INGREDIENTS Bakels No Bake Butter, melted Water

1000 g 200 g 100 g

Bakels Croquant Truffle Bakels Non Temp Light Bakels Non Temp Blond

METHOD Mix No Bake with water and and mix with a beater for about 1 minute on low gear. Add the melted butter and mix for 1 minute. Scrape down the sides of the bowl and mix until it becomes a homogeneous mass.

Roll out the mass to around a 5 mm thickness between two silicon sheets. Bake at 170°C for 8-10 minutes. Cut out 1 cm wide strips while still warm.

Pipe on Croquant Truffle with a 10 mm nozzle when the chocolate base has cooled.

Put in the fridge and cut in desired lengths.

Dip in Non Temp Light and decorate with Non Temp Blond.

PRODUCTS USED Art nr: Bakels No Bake 3860 Art nr: Bakels Dark Truffle 5369 Art nr: Bakels Non Temp Blond 5237 Art nr: Bakels Non Temp Light 5207

Chocolate Feathers Melt a Non Temp of your choice. Dip a brush into the Non Temp and quickly draw on a piece of paper into a feather shape. Preferably let set in a baguette baking tray.

Let us see your creativity #bakelssweden

Bakels Sweden AB | Box 13099 | 402 52 Gothenburg, Sweden +46 (0)31 755 35 00 | info@bakelssweden.se | www.bakelssweden.se | @bakels.sweden