Brioche Doughnut Dough
v1CurrentComponent
Yield
~24 pieces
Expected yield
100% of input
One Hobart mix yields 24 doughnuts. Cold prove overnight in fridge after shaping — better flavour, fits morning service workflow. Fry at 175C, 2 min per side.
| Ingredient | Qty | Unit | Cost | Step | Notes |
|---|---|---|---|---|---|
Haruyokoi bread flour | 500 | g | ¥160 | 1 | Bread flour (Haruyokoi) |
yeast, dry | 7 | g | ¥18 | 1 | Instant dry yeast |
Granule Sugar | 50 | g | ¥18 | 1 | Caster sugar |
salt | 8 | g | ¥1 | 1 | Fine salt |
eggs | 3 | ea | ¥169 | 1 | Room temperature |
milk | 150 | ml | ¥53 | 1 | Warm (not hot) |
Butter | 100 | g | ¥260 | 1 | Unsalted butter, softened. Add gradually during kneading. |
sunflower oil | 1,000 | ml | ¥600 | 4 | Frying oil at 175°C. Quantity for filling the fryer — not consumed 1:1 per batch. |
| Total batch cost | ¥1,278 | ||||
| Cost per unit | ¥53 | ||||
| Suggested retail (30% food cost) | ¥177 | ||||