SOLUTIONS recipe
Cake Donut & Old Fashioned Donut
Pumpkin Cake Donut
• Water
• Pumpkin Puree
• Black Strap Molasses
• Dawn Spice Cake Donut Mix (00013170)
• Ground Clove
• Saigon Ground Cinnamon (00359281)
• Pumpkin Pie Spice (02359645)
In the bowl of a mixer fitted with the paddle attachment combine 34% water, 22.5% pumpkin puree, 2.5% molasses, 100% donut mix, 0.09% ground clove, 0.44% ground cinnamon, and 0.18% pumpkin pie spice. Prepare donuts according to manufacturer’s instructions. Fry and let cool completely.
Apple Crisp Cake Donut
• Water
• Apple Compound
• Dawn Exceptional ® Pronto 89 Vanilla Cake Donut Mix (03010082)
• Saigon Ground Cinnamon (00359281)
• Ground Nutmeg
• Ground Allspice
In the bowl of a mixer fitted with the paddle attachment combine 40% water, 6.4% apple compound, 100% donut mix, 0.48% ground cinnamon, 0.06% ground nutmeg, and 0.02% ground allspice. Prepare donuts according to manufacturer’s instructions. Fry and let cool completely.
Carrot Cake Donut
• IQF Shoestring Carrots
• Bakery Essentials™ Bleached All Purpose Flour (03018804)
• Dawn Exceptional ® Pronto 89 Vanilla Cake Donut Mix (03010082)
• Water
• Saigon Ground Cinnamon (00359281)
• Dark Brown Sugar
Combine 26% carrots, which have been thawed and been brought to room temperature, with a mixture of 2.4% all-purpose flour and 2.4% donut mix. Set aside.
In the bowl of a mixer fitted with the paddle attachment combine 36% water, 100% donut mix, 1.5% ground cinnamon, and 6.8% dark brown sugar. Mix on low speed for 30 seconds. Scrape bowl. Mix on medium speed for 1 minute. Add carrot mixture and mix for an additional 30 seconds. Rest batter for 10 minutes. Fry 45 seconds per side and let cool completely.
Blueberry Cake Donut
• Water
• Dawn Exceptional ® Blueberry Fruit Bits (01296179)
• Dawn Exceptional ® Pronto 89 Vanilla Cake Donut Mix (03010082)
In the bowl of a mixer fitted with the paddle attachment combine 34.6% water, 22.4% fruit bits, and 100% donut mix. Prepare donuts according to the manufacturer’s instructions. Fry and let cool completely.
Chef Tips: If you would like to enhance the colour of your blueberry donut add a small amount of Chefmaster® Violet Liqua-Gel Colour (02333938) or Chefmaster® Royal Blue Liqua-Gel Colour (02333821) during the second stage of mixing.
Birthday Cake Donut
• Water
• Dawn Exceptional ® Pronto 89 Vanilla Cake Donut Mix (03010082)
• Bakery Essentials™ Rainbow Sprinkles (03026397)
• Bakery Essentials™ Bleached All Purpose Flour (03018804)
Prepare donuts according to the manufacturer’s instructions. While donut batter is resting for 10 minutes, in a separate bowl combine 8.5% rainbow sprinkles with 0.56% flour and mix to coat. Mix in the sprinkle mixture at the end of the resting period. Fry and let cool completely.
Red Velvet Cake Donut
• Water
• White Vinegar
• Buttermilk Powder
• Red Cocoa Powder
• Dawn Exceptional ® Pronto 89 Vanilla Cake Donut Mix (03010082)
• Chefmaster® Super Red Liqua-Gel Colour (00325431)
In the bowl of a mixer fitted with the paddle attachment combine 50% water, 1% white vinegar, 100% donut mix, 4% buttermilk powder, and 5% red cocoa powder. Prepare donuts according to the manufacturer’s instructions. During the last 30 seconds of mixing add the desired amount of red food colouring. Fry and let cool completely.
Dark Devil’s Food Cake Donut
• Water
• Coffee Flavouring
• Dawn Exceptional ® Majestic® Chocolate Cake Donut Mix (03013106)
• Barry Callebaut® 10/12 Black Cocoa Powder (02465559)
• Medium Cocoa Powder
In the bowl of a mixer fitted with the paddle attachment combine 48% water, 2.2% coffee flavouring, 100% donut mix, 6% black cocoa powder, and 2% medium cocoa powder. Prepare donuts according to the manufacturer’s instructions. Fry and let cool completely.
Gingerbread Cake Donut
• Granulated Sugar
• Water
• Molasses
• Dawn Spice Cake Donut Mix (00013170)
• Ground Ginger
• Ground Clove
• Saigon Ground Cinnamon (00359281)
• Ground Nutmeg
In the bowl of a mixer fitted with the paddle attachment combine 44% water, 12.5% molasses, 100% donut mix, 0.44% ground ginger, 0.13% ground clove, 0.44% ground cinnamon and 0.13% ground nutmeg. Prepare donuts according to manufacturer’s instructions. Fry and let cool completely.
Chef Tips: If you would like to enhance the colour of your gingerbread donut, add a small amount of Chefmaster® Buckeye Brown Liqua-Gel Colour (02333855) and Chefmaster® Black Liqua-Gel Colour (02333839) during the second stage of mixing.
Orange Juice Cake Donut
• Water
• Dawn Exceptional ® Orange Fruit Bits (01296187)
• Dawn Exceptional ® Pronto 89 Vanilla Cake Donut Mix (03010082)
In the bowl of a mixer fitted with the paddle attachment combine 22.4% orange fruit bits, 34.6% water, and 100% donut mix. Prepare donuts according to the manufacturer’s instructions. Fry and let cool completely.
Strawberry ‘N Cream Cake Donut
• Water
• Dawn Exceptional ® Strawberry Fruit Bits (01296210)
• Dawn Exceptional ® Pronto 89 Vanilla Cake Donut Mix (03010082)
In the bowl of a mixer fitted with the paddle attachment combine 22.4% strawberry fruit bits, 34.6% water and 100% donut mix. Prepare donuts according to the manufacturer’s instructions. Fry and let cool completely.
Lemon
Old-Fashioned
Donuts
• Water
• Dawn Exceptional ® Lemon Fruit Bits (01296161
• Dawn Exceptional ® Sour Cream
Flavoured Old Fashioned Cake Donut Mix (01283754)
In the bowl of a mixer fitted with the paddle attachment combine 34.6% water, 22.4% lemon fruit bits, and 100% donut mix. Prepare donuts according to the manufacturer’s instructions. Fry and let cool completely.
Chef Tips: For the best crackle when frying use iced water and lower the fry temperature to 325°F.
Blueberry Old-Fashioned Donut
• Water
• Dawn Exceptional ® Blueberry Fruit Bits (01296179)
• Dawn Exceptional ® Sour Cream Flavoured Old Fashioned Cake Donut Mix (01283754)
In the bowl of a mixer fitted with the paddle attachment combine 22.4% blueberry fruit bits, 34.6% water and 100% donut mix. Prepare donuts according to the manufacturer’s instructions. Fry and let cool completely.
Chef Tips: For the best crackle when frying use iced water and lower the fry temperature to 325°F.
Salted Caramel
Old-Fashioned Donut
• Water
• Caramel Flavouring Compound
• Kosher Salt
• Dark Brown Sugar
• Dawn Exceptional ® Sour Cream Flavoured Old Fashioned Cake Donut Mix (01283754)
In the bowl of a mixer fitted with the paddle attachment combine 40.7% water, 0.93% caramel compound, 0.55% kosher salt, 5.6% dark brown sugar and 100% donut mix. Prepare donuts according to the manufacturer’s instructions. Fry and let cool completely.
Chef Tips: For the best crackle when frying use iced water and lower the fry temperature to 325°F / 163°C.
Chocolate
Old-Fashioned Donut
• Water
• Dawn Exceptional ® Majestic® Chocolate Cake Donut Mix (03013106)
In the bowl of a mixer fitted with the paddle attachment combine iced water and mix. Prepare donuts according to the manufacturer’s instructions. Lower fry temperature to 325°F / 163°C. Fry and let cool completely.
Spice Old-Fashioned Donut
• Water
• Dawn Spice Cake Donut Mix (00013170)
• Ground Nutmeg
• Ground Mace
• Ground Clove
In the bowl of a mixer fitted with the paddle attachment combine 40.7% iced water, 100% donut mix, 1% ground nutmeg, 0.5% ground mace, and 0.5% ground clove. Mix according to manufacturer’s instructions. Lower fry temperature to 325°F / 163°C. Fry and let cool completely.
Icing & Coating Solutions
Cream Cheese Donut Icing:
• Cream Cheese
• Icing Sugar
• Dawn Bakery Magic Pure Vanilla Extract (00830879)
• Dawn Exceptional ® Lemon Fruit Bits (01296161)
• Kosher Salt
• Half & Half
In the bowl of a mixer fitted with the paddle attachment add 100% softened cream cheese and 52% icing sugar; mix on medium speed until smooth. Scrape bowl. Add 1.1% vanilla extract, 3.7% lemon fruit bits, and 0.74% kosher salt and mix on low speed to combine. Scrape bowl. Add 29.8% half & half and mix on low speed to combine. Thin with additional half & half, if desired.
Cinnamon Donut Sugar:
• Dawn Deluxe White Donut Sugar (01283770)
• Saigon Ground Cinnamon (00359281)
In the bowl of a mixer fitted with the paddle attachment combine 100% donut sugar and 5% ground cinnamon. Mix on low speed until combined. Smaller amounts can be mixed in a bowl with a whisk.
