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Black Forest Long Johns

Approximate Yield: 48 - 2 oz Donuts
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Black Forest Long Johns

A Black Forrest Twist on a Long John

Looking to dazzle your customers with something uniquely delicious? Let’s talk about introducing Black Forest Long Johns to your bakery’s lineup. BakeMark’s products, including the versatile Westco 2880 Yeast Raised Donut Mix, you’re guaranteed a long lasting fresh donut. The magic doesn’t stop there. Filling these donuts with Westco’s Golden Bavarian Crème Filling, you create a taste experience that marries indulgence with classic charm. Our ingredients promise a consistent high quality donut that will become a sought-after treat.

Crafting the Perfect Black Forest Long Johns

Now, imagine the delight on your customers’ faces when they bite into a Black Forest Long John. This isn’t just about making another donut; it’s about creating a masterpiece that stands out. With Westco 2880 Yeast Raised Donut Mix and Westco’s Golden Bavarian Crème Filling, you have the foundation and the filling to build something extraordinary.  Dive into the world of Black Forest Long Johns and let BakeMark guide you in adding this irresistible option to your bakery’s menu. It’s a move that speaks to innovation, quality, and an unmatched commitment to flavor that your customers will remember and return for.

Ingredients

BakeMark Products Used

Brand Product or Type SKU Link
Westco 2880 Yeast Raised Donut Mix 30249
Westco Sup-R-Rise Frozen Yeast 14659
Westco Golden Bavarian Crème Filling 30605
Westco Chocolate Donut Icing 30414
Westco Sup-R-Fluffy Vanilla Buttercrème 31001
Packer Maraschino Cherries w/ Stem 74626

Directions

DONUTS

  1. Using a dough hook, mix 1 minute in low speed to incorporate ingredients.
  2. Continue mixing for 10 – 11 minutes in medium speed or until dough is fully developed (medium speed is 3rd).
  3. Dough temperature for fresh yeast and instant yeast should be 79°F – 81°F after mixing.
  4. Fermentation time is 30 – 45 minutes.
  5. Divide into bundles then rest for 15 minutes.
  6. Make up into desired shapes and proof to ¾ size in a moderate to dry proofing cabinet.
  7. Fry at 375°F for 55 seconds on each side then glaze while hot (after 1 minute) or ice when cool.

MAKE UP

  1. Create an Opening: Use a pastry, small knife or turning sticks to create a hole in the side or bottom of each donut. Insert the tip gently and twist it to create a cavity without tearing the donut apart.
  2. Fill the Piping Bag: Put Bavarian Cream into a piping bag fitted with a filling tip or a small round tip.
  3. Fill the Donuts: Hold the donut in one hand and insert the tip of the piping bag into the cavity you created earlier. Squeeze the piping bag gently to fill the donut with the desired amount of filling, being careful not to overfill it.
  4. Dip filled donuts with Chocolate Donut Icing and pipe a rosette using Sup-R-Fluffy Vanilla Buttercreme. Finish off with a maraschino cherry on top.

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