Donut croissants * Proofing: Slow proof donut croissants to double in size, Prime Pastries, a laminated dough manufacturer located in approximately 30 to 40 minutes at 80 percent humidity north Toronto, Canada, offers the following formula for making and 95 F. Pull from proofer and allow to dry on floor for 10 your own "donut croissants" with frozen croissant dough. minutes. * Pan-out: Remove desired number of pieces from case and * Frying: Preheat fryer to 365 F. When ready, gently set the place on a sheet pan lined with parchment paper. (Lightly screen into fryer to allow donuts to release without drop- dust the paper with flour or lubricate with pan spray to ease ping. Fry each side to golden brown, approximately 15 to 20 the transition to the frying screen later). seconds each, by flipping them over. Then submerge with a top screen to cover the "skunk line" for 30 seconds. * Thaw: Place on rack with cover and thaw completely at room temperature, or retard in cooler overnight. * Glaze or Sugar: Remove from fryer and let drain. Place on glazing screen and glaze while hot. Or to sugar, let cool * Set up: Remove product from sheet pan and place 12 pieces slightly before gently rolling the sides in coarse sugar to lightly cover the product. evenly on each frying screen. Introducing the next generation of bakery software Transact Produce Connect Point of Sale Inventory E-Commerce Gift & Loyalty Formulas Mobile Apps Customer Orders Production Custom Cakes Time Cards 48 < MAR 2014 | bakemag.com www.bakesmart.net * 317 426 0001 b k t t 317-426-0001http://www.bakesmart.net