Yeast Raised Donut Mix 50lb

Click Image To Zoom

Yeast Raised Donut Mix
Be the first to review this item

Introducing the 50lb Yeast Raised Donut Mix, a convenient and versatile solution for creating delicious and fluffy yeast-raised donuts. This mix is perfect for those who love the light and airy texture of classic yeast donuts.

The Yeast Raised Donut Mix is crafted with high-quality ingredients to ensure that each batch of donuts comes out perfectly every time. The mix includes a blend of fine flour, sugar, and yeast, creating a delightful balance of flavors and a soft, pillowy texture. Simply add your preferred wet ingredients, such as eggs and milk, and follow the easy instructions to make a batch of mouthwatering yeast-raised donuts that are sure to impress.

Item Details
Case UPC071923651372
Retail UPCN/A
Country Of OriginUnited States
BrandGilster Mary Lee
Print Information Flyer
Download Flyer
Specifications
Is Proposition 65 Compliant No
Bioengineered Disclosure Need No
Gluten Free No
Non-GMO No
Kosher No
Organic No
Sugar Free No

Enriched Bleached Flour (bleached wheat flour, malted barley flour, niacin, iron, thiamine mononitrate riboflavin folic acid), Vegetable Shortening (contains one or more of the following: canola and/or palm oil), Sugar, Nonfat Milk, contains 2% or less of each of the following: Whey, Salt, Leavening (sodium acid pyrophosphate, baking soda), Sodium Stearoyl Lactylate, Monoglycerides Malted Barley Flour, Wheat Starch, Yellow 5 Yellow 6.Contains milk, wheat.

Last Changed: 4/15/2025

Last Changed 4/15/2025
Mixing Instructions: Yeast Raised Donut Mix 50lb

Directions:
50 lbs Yeast Raised Donut Mix
24 lbs Water 90⁰F to 100⁰F
2 lbs 8 oz. Compressed Yeast OR 13 oz Instant Yeast

NOTE: When using instant yeast, add the difference between it and compressed yeast to water.
1. When using compressed yeast dissolve yeast in water before adding mix, if using instant yeast,
mix yeast with dry mix before adding water.
2. Blend water and dry mix together 1 minute on low speed.
3. Blend on medium speed 10 to 12 minutes with dough hook until dough is smooth and pliable.
Dough temperature should be 78⁰F to 82⁰F
NOTE: Medium speed is #2 on a 3 speed mixer and #3 on a 4 speed mixer.
4. Ferment in a warm place to one full rise 30 to 45 minutes, punch down, rest on bench about
15 minutes.
5. Make up: Roll dough on floured table and make up into desired shapes.
6. Proof to about double in size under warm moist conditions.
(90⁰F to 95⁰F at 90% to 95% humidity)
7. Fry at 375⁰F approximately 1 minute each side.
NOTE: These directions may be altered to suit shop conditions and type of product desired.

Last Changed: 5/5/2025

Write A Review
Be the first to review this item.