{"product_id":"bun-and-doughnut-mix-12kg-un-yeasted","title":"Bun \u0026 Doughnut Mix 12kg - Un-Yeasted","description":"Our 12kg Bread Mixes are \u003cstrong\u003eNon-Yeasted\u003c\/strong\u003e - you add the necessary yeast as detailed below:\r\n\r\n1kg - Wright’s Doughnut Mix\r\n\r\n460ml\u003cstrong\u003e - \u003c\/strong\u003eWater\r\n\r\n33g  -  Yeast\r\n\r\n\u003cstrong\u003e                                      \u003c\/strong\u003e\r\n\r\n\u003cstrong\u003eMETHOD:\u003c\/strong\u003e\u003cstrong\u003e     \u003c\/strong\u003e\r\n\r\nPlace all the above ingredients into a bowl.\r\n\r\nMix together to form a well developed (silky) dough.\r\n\r\nRest dough for 5 minutes prior to initial cutting and moulding and shaping into small balls - scale at 85g (3 oz pieces).\r\n\r\nRest for a further 10 minutes prior to final moulding into balls or fingers.\r\n\r\nPlace individual dough pieces onto a well greased tray.\r\n\r\nCover the dough with oiled polythene or a damp cloth,\r\n\r\nProve for  35-40 minutes.\r\n\r\nRemove cover and leave dough pieces to create a skin for 10-15 minutes before frying. Carefully remove the dough pieces trying not to degas them and place into a fryer at 190°C (375°F) for approx. 2 minutes on both sides.\r\n\r\nALTERNATIVELY  :  This product can be baked off instead of frying to produce bun goods which can be finished off as required (i.e. fondant icing for Swiss buns or fruit can be added at the end of mixing the dough to produce a fruited bun).\r\n\r\nBake at 230°C (450°F) for approx. 12 - 15 minutes.","brand":"Wright's Baking","offers":[{"title":"Default Title","offer_id":54567980925265,"sku":null,"price":19.89,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1053\/0861\/9089\/files\/wright-generic-16kg_2x_17472ec9-8139-4c14-a759-82eca3031f95.png?v=1792062427","url":"https:\/\/wrightsbaking.co.uk\/products\/bun-and-doughnut-mix-12kg-un-yeasted","provider":"Wright's Baking","version":"1.0","type":"link"}