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Friday, May 27th, 2011
Ingredients:
#267 EFCO Make-A-Million Donut Mix 10 lbs.
Water 3 lbs.
Pumpkin Puree 1 lb. 8 oz.
Pumpkin Pie Flavoring 5 oz.
Procedure:
Dough temperature- 72 degrees F to 76 degrees F.
Mix all the ingredients at low speed for 1 minute.
Scrape sides of bowl.
Mix at medium speed for 2 minutes.
Charge depositing machine and allow to rest for 10 minutes.
Frying Temperature- 375 degrees F to 385 degrees F.
ENJOY!
Wednesday, April 13th, 2011
Ingredients:
#112 EFCO Cream Cheese Filling 4-6 oz
#253 EFCO Ready Shine RTU Donut Glaze
Pre made Cinnamon Buns
Procedure:
Place 6 cinnamon buns into an 8×8 tin pan. Proof until they fill the pan. With a pastry bag of EFCO Cream Cheese filling, pipe desired amount of cream cheese into the center of the bun. Bake at 350 degrees F for 50 to 60 minutes. Leave plain or drizzle EFCO RTU Donut Glaze on top. ENJOY!
Wednesday, April 13th, 2011
Ingredients:
#112 EFCO Cream Cheese Filling
# 4305 EFCO ESL Sweet Dough
Streusel crumbs
Yeast
Water
Procedure:
Follow directions on the bag for the EFCO Sweet Dough. Cut dough into 20 oz. pieces and roll out flat. With a #12 scoop, spread 2 full scoops of EFCO Cream Cheese filling on top of dough and sprinkle with streusel crumbs. Roll up like a cinnamon bun nice and tight. Then, with a bench scraper cut into 6 even pieces, place in 8 inch Bundt cake pan and proof until it fills the pan. Bake at 350 degrees F for 25 to 30 minutes until golden brown, and sprinkle some powered sugar on top. ENJOY!
Wednesday, April 13th, 2011
Ingredients:
# 4305 EFCO ESL Sweet Dough 20 oz
#112 EFCO Cream Cheese Filling 1 lb 10 oz
#156 EFCO Cherry Pie Filling 4 oz
#129 EFCO Pineapple Pie Filling 4 oz
#127 EFCO Blueberry Pie Filling 4 oz
#3189 EFCO Chopped Apple 4 oz
Water
Yeast
Procedure:
Mix together 25 lbs. EFCO Sweet Dough Mix, 10 lbs water, and 12 oz yeast for 12 minutes. Cut into 20 oz balls. Rest 10 minutes, roll and flatten dough into a 10 inch circle. Place in proof box for approximately 20 minutes (depending on proofer conditions). After proofed, spread the EFCO Cream Cheese filling evenly, then add the fruit fillings on top. Lightly crumb top, and bake at 350 degrees F for about 18 to 23 minutes. ENJOY!
Wednesday, May 12th, 2010
1) Follow directions on bag to make #4305 EFCO Sweet Dough.
2) Rest dough for 15 minutes, then cut into 5 lb. pieces.
3) Take a rolling pin and roll dough out flat and even.
4) Mix together white icing of your choice.
5) Spread a good amount of white icing evenly onto dough, about 18 ounces of icing per loaf.
6) Sprinkle cinnamon on top of icing.
7) Slowly and carefully roll up the dough, keeping dough tight and even.
8) Cut the dough into even portions, approximately 1 inch in width.
9) Place Cinnamon Bun rolls on pans of any size.
10) Proof buns in a proof box (check after 20 minutes).
11) After pulling buns out of proof box, let them sit for another 5 minutes.
12) Bake for 15-20 minutes at 350 degrees F, or until golden brown.
13) While buns are still warm (but no longer hot), spread tops with white icing, allowing the icing to melt into the bun.
ENJOY!
Wednesday, May 12th, 2010
1) Use a 10 oz. piece of #4305 EFCO Sweet Dough.
2) Spread out dough into an 8 x 8 inch square pan.
3) Proof for about 20-25 minutes until dough comes to the top of the pan.
4) Cut ¼ stick butter into bit size pieces.
5) Push butter pieces slightly down into dough.
6) Sprinkle with #8754 EFCO Cinnamon Sugar.
7) Bake at 350° F for 20-28 minutes or until top is golden brown.
ENJOY!
Wednesday, April 21st, 2010
Small Batch Large Batch
Ingredients:
#4303 EFCO Corn Bread Mix 10 lbs. 25 lbs.
Water 4 lbs. 10 lbs.
Cheddar Cheese- shredded 1 lb. 11 oz. 4 lbs.
Bacon- cooked 70 slices 175 slices
Procedure:
Place water in mixing bowl, then add #4303 EFCO Corn Bread mix.
Mix 1 minute on low speed.
Scrape bowl and paddle.
Mix 3 minutes on low speed.
Grind up bacon and mix with shredded cheddar cheese.
Fold bacon/cheddar mixture into batter.
Scale 12 oz. of batter in a greased 6 x 8 foil pan.
Bake at 350° for 18 to 20 minutes until center is firm
ENJOY!
Wednesday, April 21st, 2010
Small Batch Large Batch
Ingredients:
#4303 EFCO Corn Bread Mix 10 lbs. 25 lbs.
Water 4 lbs. 10 lbs.
Jalapenos- Chopped 2 lbs. 13 oz. 7 lbs.
Procedure:
Place water in mixing bowl, then add #4303 EFCO Corn Bread mix.
Mix 1 minute on low speed.
Scrape bowl and paddle.
Mix 3 minutes on low speed.
Fold in chopped Jalapenos.
Scale 12 oz. of batter in a greased 6 x 8 foil pan.
Bake at 350° for 18 to 20 minutes until center is firm
ENJOY!
Wednesday, March 24th, 2010
Ingredients:
Whipped Topping
EFCO Fruity Raspberry Filling #172
EFCO Superior Moist Yellow Cake Mix #332, baked according to bag directions
Chocolate Straws
Procedure:
1) Place 1 oz. of whipped topping in bottom of small shot glass.
2) Place a small square of EFCO Yellow Cake #332 on top of whipped topping.
3) Place a small amount of EFCO Fruity Raspberry Filling #172 on top of the cake.
4) Use 1 oz. of whipped topping on top of the filling.
5) Garnish with a chocolate straw if desired.
ENJOY!
Friday, March 19th, 2010
Ingredients:
Whipped Topping 2 Scoops (2 ½ oz.)
EFCO Cake of your Choice 1 oz. baked per bag directions
#130 EFCO Mango Filling 1 Scoop (4 oz.)
Vanilla Crunchies ½ oz.
Maraschino Cherry
Procedure:
1) Place a small amount of whipped topping in bottom of small cup or bowl
2) Place a 1 oz. piece of cake on top of the topping.
3) Place a scoop of EFCO Mango Filling on top of cake.
4) Using a star tube #822, pipe a large rosette on top of the filling.
5) Sprinkles with crunchies.
6) Garnish with a maraschino cherry.
ENJOY!