A yeast-risen doughnut composition

Abstract

This present utility model solves the technical problems of rapid staling, accelerated moisture loss, and limited flavor profiles inherent in traditional yeast-risen Long John doughnuts. The utility model provides a specific dough composition consisting 41.73% w / w bread flour, 6.68% w / w white sugar, 0.42% w / w skimmed milk, 0.33% w / w yeast, 0.17% w / w bread softener, 0.67% w / w salt, 3.34% w / w margarine, 13.35% w / w water, 4.94% w / w evaporated milk, 13.35% w / w cheese, 5.01% w / w powdered sugar, and 10.01% w / w buttermilk. This dairy-and-cheese matrix improves crumb moisture retention and delays structural staling while achieving a distinct savory-sweet profile. Its principal use is in commercial food processing to manufacture a shelf-stable, cheese- infused yeast-risen pastry.