When you start making Peppermint Chocolate Donuts, you’ll see how quickly people flock to the donut case and clear you out, day after day. From the decadent chocolate flavor to the cool peppermint finish, people will be raving about how delicious these donuts are.
Peppermint Chocolate Donuts
Yield: 48 – 2 oz. donuts
Ingredients
Brand | Product | Item # |
|---|---|---|
| Westco® | Choc-O-Donut Mix | 09837 |
| BakeSense® | Palm All Purpose Shortening | 17220 |
| Westco® | Peppermint Flavor Emulsion | 16231 |
| Westco® | Vanilla Dipping Icing | 19529 |
Instructions
SCALE AND MIX
Dough: Scale and mix Westco Choc-O-Donut Cake Donut Mix according to the instructions on the bag for a small batch adding ¼ Oz. Westco Pure Peppermint Emulsion to the mix. Use your scale to weight all the ingredients, including the water. Use your thermometer to determine the proper water temperature to achieve a dough temperature of 72°F. Let the batter rest for 15 minutes.
Peppermint Dipping Icing: Combine ½ oz. Westco Pure Peppermint Emulsion with 10 LB Westco Vanilla Dipping Icing heated to 105°F
FRY
Fry at 375°F for 55-60 seconds per side in BakeSense Palm Fry Shortening. Drain the donuts for 60 seconds. Let the donuts completely cool down.
PROOF AND FRY
Form fritters. Proof in a dry proof box until fritters reach half of their final size. Do not over proof as this will increase fat absorption. Let the fritters sit 10 minutes after removing them from the proofer and before frying.
Fry at 375°F for 75 seconds per side in BakeSense Palm Fry Shortening.
FINISH
After the donuts have completely cooled down, dip them in Peppermint Dipping Icing (see recipe above) heated to 105°F. Before the icing sets sprinkle crushed peppermint on the top of the donuts.
