Business & Industrial Manual Donut Puff Filler Jelly Filling Cream
Line a baking sheet with parchment paper and preheat oven to 375˚F with rack in the center of the oven. Turn dough out onto a floured surface and roll the dough out to just under 1/2" thick. Cut circles using a 2 1/2 inch round cookie cutter. Re-roll scraps if needed to make 12 donuts total.
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Commercial bakery Donut Filler for quick filling of donuts, pastries, eclairs, cannoli's, cream horns etc. Designed that a single squeeze of the handle delivers a precise measurement of an ingredient.
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Instructions. For the Dough. In the bowl of a standing mixer, combine instant yeast and warmed milk. Let mixture sit until foamy- just a few minutes. Beat sugar, eggs, melted butter, and salt into the mixture using a dough hook, paddle attachment, or wooden spoon. Add 2 ½ cups of flour, mixing until combined.
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The AutoFiller comes with a pair of standard size 7/16" nozzles for regular donuts, Features: 6 quart hopper. Delivers 1/6 oz to 16 oz each side. Fills up to 1,200 pcs/hour depending on volume. 2 stainless steel 7/16" diameter nozzles (standard) 5/16" miniature nozzles (optional) Minimizes mess and waste. Simple digital operation.
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In a large mixing bowl, whisk together 1 cup of flour, sugar, salt, and yeast. Add the warm milk, melted butter, egg yolks and vanilla. Whisk until well combined and smooth. Cover the bowl with plastic wrap and and allow it to rest on a counter for 10 minutes or until you see a few tiny bubbles begin to form on top.
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Bake the donuts: Preheat the oven to 375 F while the donuts rest. Uncover the donuts and bake for 10 minutes. Butter, sugar and add jelly: Brush melted butter over warm donuts, roll in sugar and use a pastry bag to fill with jelly. I own a piping bag and a filling tip, which is elongated for filling desserts with jelly, custard, chocolate and more!
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Autofiller is the new Jelly, Jam and Creme Injector that's designed for donut production first! The injector doesn't occupy much space, but the donuts you inject in just 15-30 minutes could be enough to fill up a display case! Autofiller is simple and very effective in operation. The black power base at the bottom is sealed and maintenance free.
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Add enough solid vegetable shortening to a large saucepan or deep-fryer to come halfway up the sides of the pan when melted. Heat over medium heat to a temperature of 350 degrees F. Fry the.
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Place in a lightly oiled bowl; cover with plastic wrap. Set in a warm place to rise until doubled, 1 to 1 1/2 hours. Lightly flour a work surface, roll dough to 1/4-inch thickness. Using a 2 1/2-inch-round cutter, cut 20 rounds. Cover with plastic wrap; let rise 15 minutes. In medium saucepan over medium heat, heat oil until a deep-frying.
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Instructions. Make Dough: In a large bowl (or stand mixer bowl), pour in warm milk and stir in yeast. Let sit for 5 minutes. Add in sugar, eggs, butter, vanilla, salt, and flour. Stir with a wooden spoon (or mix with stand mixer with dough hook) until dough comes together and pulls away from the sides of the bowl.
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Bake in a 350 degree oven for about 13-15 minutes. Remove from oven. Cool 5 minutes. Tip each donut hole on it's side. Fill pastry bag with jelly. Press tip into side of donut, apply enough pressure and fill donut hole until you see it expand. Remove tip and repeat for remaining donuts. Allow to cool completely.
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Mix in the flour, eggs and salt to the bowl with the dough hook for one minute on low speed. Scrape down the sides and bottom of the bowl and continue mixing at medium speed, for 2 minutes. The dough should be pulling away from the sides of the bowl. Add butter one tablespoon at a time.
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How to make jelly donuts. Step 1: In a large mixing bowl of a stand mixer dissolve the yeast in the warm water. Add the warm milk, sugar, honey and eggs. Use the dough hook attachment, and stir in the flour and salt. Scrape the bottom and sides of the bowl occasionally with a rubber spatula.
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Directions. In a small bowl, combine yeast, warm water, and 1 teaspoon granulated sugar. Let stand until foamy, about 10 minutes. Place flour in a large bowl. Form a well in the center; add eggs, yeast mixture, remaining 1/4 cup granulated sugar, the butter, nutmeg, and salt. Using a wooden spoon, stir until a sticky dough forms.
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Place doughnuts about 2 to 3 inches apart on lightly greased or parchment lined baking sheet. Re-roll and cut remaining dough. Cover doughnuts and let rise for 45 minutes to 1 hour. Heat at least 2 inches of oil in a deep fryer or deep pan to 350°F. While the oil heats up, prep your filling.
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Heat vegetable oil in a Dutch oven to 350°F (175°C). Fry the donuts until they're golden and crispy, then let them cool on a wire rack. Take a sharp knife and gently make a small cut on the side of each donut for the filling. Equip a piping bag with a small, round tip - about ¼ inch (6mm) works great.