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Tasting Noters: These little doughnut bombs hit with a warm, cakey softness that gives way to a slight crunch as you bite in. They’re tiny enough that you can eat a frankly irresponsible number in one go :)
Mix Premium Doughnut Concentrate, bread flour, yeast and water (tempered to give a final dough temperature of 28°C) for 2 mins on slow speed & 8 mins fast speed on a spiral mixer.
Remove dough from mixer. Weigh a dough piece at 1500g and ball up, rest for 5 minutes.
Pin out dough and cut on BDM so each piece is 50g. Ball up into balls alternatively, dough can be pinned out and a ring cutter used.
Prove at 38°C, 75% relative humidity for approx. 40 minutes. Remove doughnuts from the prover and let skin up for 10 minutes before frying. Fry at 190°C – 195°C for 90 seconds each side.
Fill using Macphie Luxury Fillings or Macphie o.t.t dessert toppings.
Dip and garnish with Macphie 5th Avenue Icings.
Drizzle with Macphie 5th Avenue White Icing.
Why This Recipe Works: The method keeps things simple. The dough is structured enough to hold its shape when frying, which stops them soaking up oil like a sponge. The quick, even fry gives you that golden shell while keeping the inside tender. From there, the whole “loaded” angle does the heavy lifting: a solid base doughnut plus whatever toppings you fancy means you can tailor them to any vibe, from kid-friendly chaos to grown-up dessert plate.
They can be prepared a few hours ahead, but they are at their best shortly after frying. If made in advance, store them uncovered so the exterior doesn’t soften too much.
Deep-frying produces the classic texture. Air frying or baking will work, but the result will be lighter and more cake-like rather than a true doughnut finish.
They take well to a wide range of flavours, including chocolate, caramel, citrus glazes, fruit-based icings, and textural additions such as nuts, biscuit crumbs, or sprinkles.
This typically happens when the frying temperature is too low. Ensuring the oil is fully preheated helps achieve a crisp exterior without greasiness.
Yes. Freeze them once cooled and without toppings. Add glazes or decorations after defrosting to maintain the best texture.
Allow the doughnuts to cool slightly before glazing. If they are too hot, icings may melt or slide off rather than set cleanly.
Delicious little doughnut bombs that will hit with your customers. The doughy softness gives way to a slight crunch as you bite in.
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