SERVES: 50 pcs

PREP TIME: 2 ½ hrs.

COOK TIME: 20 mins


700g Bread Flour

300g Cake Flour

500g Water

10g Prime Instant Yeast

7g Salt

60g Refined Sugar

15g Baking Powder

3g SUPERFINE Bread Improver

4pcs. / 150g Whole Eggs

40g POWERMIX Shortening

40g GOLDILITE Margarine


Mix all ingredients into the mixing bowl and mix until smooth.

Proof for ½ hour.

Sheet the dough ¼ inch thick and cut with doughnut cutter or make up to desired shapes.

Place on a slightly greased and dusted baking sheets and proof for 1 hour.

Fry 180°C until golden brown.

Let cool and apply icing, filling or glazes


SERVES: 100 doughnuts

PREP TIME: 15 mins

COOK TIME: 45 mins


½ cup Cold water

6 Egg Yolks

3 tbsp. Unflavored Gelatin

½ cup Sugar

1 pinch Salt

2 cups Calcar UHT Milk

1tsp. Vanilla Extract


1 pc Calamansi


In a small bowl, stir together the gelatin and cold water. Set aside to soften.

In a medium bowl, whisk together egg yolk, sugar, and salt until smooth.

In a medium saucepan, bring the milk to boil. Pour the hot milk in a steady stream into the yolk mixture, whisking constantly then add Canlamansi.

Return the mixture to the saucepan and cook and stir over medium heat until the mixture coats the back of a spoon.

Remove from heat and pour the custard through a strainer.

Stir in the softened gelatin and vanilla. Allow to set.

When the mixture has cooled almost to room temperature, whip Magic Whizk to a medium stiffness and fold it into the custard.

Immediately transfer the Bavarian cream to parfait glasses, molds, or on prepared cake layers, as it will firm up quickly as the gelatin sets. Refrigerate at least one hour before serving.