Sassy’s Sugar Doughnuts – How to Mix Long Life Doughnut Batter
The Advantages of Our Long-Life Doughnut Mix
- Mix Today, Use Tomorrow – our mix lasts days after mixing if refrigerated.
- Long Life – our dry mix lasts up to 12 months from manufacture in a cool, dry place.
- All Natural – our mix is a blend of 100% natural ingredients with no artificial flavours, no artificial colours, no preservatives, no trans fats.
- Excellent Taste – our mix is our best-selling product primarily because it simply tastes the best – thanks to the high-quality British flour.
How to Prepare Your Mix, Make a Batter
This is the outline of the steps involved in creating the perfectly formed doughnut batter. Please use these steps in conjunction with the Tips Sheet & Mixing Amounts Sheet:
- First, ensure you have all the ingredients necessary – doughnut mix, whole eggs, 100% pure sunflower oil & warm water (do not exceed 40ºC). Note: it is strongly recommended that all ingredients are kept at under 3ºC in an air-tight container in a fridge or cool box when not in use/in transport.
- After you have gathered sufficient ingredients, return them to near-room temperature. The ideal temperature of ingredients at the mixing stage is between 22º-24ºC. Tip: If you are working in a cold environment, place each ingredient into a stainless-steel bucket & place into a sink of warm water (30ºC) until ingredients have reached the target temperature.
- Measure out the weight of each ingredient in accordance with the Mixing Amounts Sheet.
- Gently whisk the eggs (yolk & whites) together into whole liquid egg & combine with the sunflower oil & the warm water. Then, gently whisk together.
- Pour the Long-Life Doughnut Mix Powder in 3 equal & separate amounts into the liquid mix (step 4) until the liquids are absorbed, stirring gently with a whisk (wetting). Total wetting time should be 1 minute.
- Mix everything together at 800RPM for 1 minute & then scrape the sides of the mixing bowl/bucket. Repeat this until the total mixing time is 3 minutes. Note: do not mix for longer than 3 minutes, as this will produce a tougher, bread-like texture.
- Your doughnut batter is almost ready.
- Allow the batter mix to stand for at least 10 minutes, this lets the water react with the doughnut mix. Before use, check that the batter has reached the correct breaking consistency when dropped off a spatula. Alternatively, immediately refrigerate (for use in the coming hours or days) or immediately freeze (for use in the coming days, weeks, or months).
- Ensure your frying oil is at 180ºC+ before you deposit your doughnut batter. You can decide how crispy you want the outside of your doughnut to be, by adjusting the frying time (45 seconds for soft, lightly crisped doughnuts; 1 minute for darker, crispier doughnuts).
Important Note:
After mixing, ensure that there is a minimum amount of batter in the depositor/hopper depending on your doughnut depositor system. The weight will force the system to deliver the doughnut in its correct shape. The minimum amount of batter for your depositor/hopper will be:
- Manual depositor: 500g
- Semi-automatic hopper: 750g
- Automatic hopper: 1kg
If you have any questions about the mixing process, or indeed about doughnut making generally, please do get in touch:
Email: support@sassyssugardoughnuts.co.uk
Tel: 07957818724
– Comprehensive training is available, please ask us for more details.
