MOI Doughmax: taste the doughnut, not the oil

MOI Doughmax: taste the doughnut, not the oil

Doughnuts made using MOI International's Doughmax. Pictured are eight doughnuts in a blue baking dish. They are all up on end, with cream coming out of the top.

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Want to know the secret ingredient for making a show-stopping doughnut? No, it’s not just the quality of the flour, the fancy flavors, or the fudgy filling—it’s all in the oil.

The global doughnut market size was valued at USD $46.91 billion in 2018. With that kind of coin, you could buy out every seat in the Sydney Opera House for every performance for the next 40 years.

It’s fair to say that Aussies love a good doughnut, and the influx of premium doughnut brands—with lavish layers of heavenly flavors, fillings, and towers of toppings—proves it. With so much fun to be had with these delicious round delicacies, picking the right ingredients that create a quality finish is crucial to getting a slice of this billion-dollar sector.

MOI International is no stranger to doughnuts and has been supplying key ingredients to many of Australia’s most-loved doughnut brands and franchises for decades.

They’ve spent years refining their fats and oils to achieve pillowy softness in the dough and the perfect coating on the outside and are excited to launch their first dedicated doughnut frying shortening: Doughmax.

The MOI International box

MOI International’s Doughmax

Doughmax is a plant-based frying shortening that has a neutral taste, long frying life, and minimal oily absorption. It’s vegan, gluten-free, non-GMO, and certified kosher and halal, giving it broad appeal to the everyday doughnut connoisseur. Its unique composition ensures that doughnuts turn out tender, fluffy, and oh-so-satisfying with every bite.

To celebrate the launch of Doughmax, MOI International is running a very special promotion.

For every box of Doughmax purchased between now and September 30, 2024, you’ll receive an entry into the draw to win a Vanrooy Doughnut Fryer valued at almost $12,000!*

Scan the QR code below for more information.

*Terms and conditions apply. See for more details.


Ready to put Doughmax to your doughnut test? Here’s a recipe that MOI Kitchen’s guest chef Jack Mylott, put together using some of MOI’s crowd favorites (including Doughmax) for a zesty, show-stopping doughnut.

Doughnuts from MOI

MOI Kitchen’s guest chef Jack Mylott’s doughnuts


For the dough:
1080g Baker’s Flour
120g Corn Flour
600g Water
48g Yeast
12g Salt
120g Sugar
5g Bread Improver
120g Baco Compound (by MOI International)
48g Milk Powder 20g
Orange Zest

For frying:
Doughmax Doughnut Frying Shortening (By MOI International)
Caster sugar

For Creme Patisserie:
1000g Milk 15g Vanilla Paste
160g Egg Yolk
400g Castor Sugar
60g Cornflour
40g Plain Flour
100g Butterich Margarine (by MOI International)


To make the dough: In a dough mixer, combine flours, salt, sugar, improver, and milk powder. Mix together to disperse evenly. Add in yeast, followed shortly by streaming in water. Ensure the water is neither too warm nor too cold – a temperature around 17 degrees is ideal, though this may vary depending on your workplace environment.

Once the dough begins to form, chop in the Baco and orange zest until fully incorporated. The dough will start to come together into a ball. Continue to develop it until a sheen appears on the surface and the dough exhibits elasticity. Aim for a final dough temperature of 26 degrees.

Resting is crucial for dough strength and ensuring a light texture to the crumb. Place the dough in recovery for 30 minutes, then portion and shape it into 60g balls. Proving the donuts can be tricky, as every mix will be slightly different. Look for them to increase in volume by double; ensure they have ample space on a greased tray.

Gently touch them, and if they bounce back slightly, they’re ready to go. This typically takes around 40 minutes.

To fry: Fry the donuts at 170 degrees Celsius, flipping them to ensure each side is golden in colour. While they’re still hot, roll them in cinnamon sugar, a mixture of caster sugar and cinnamon.

For the creme patisserie: Bring the milk and cream to a boil. Whisk together a slurry with egg yolk, sugar, and flours. Temper the eggs by gradually adding the boiled milk. Return the mixture to the pot and cook until the flour thickens and it starts bubbling.

Dispense the mixture into a container and gradually fold in the Butterich to achieve a silkier custard texture. Place a layer of go-between or plastic wrap directly on the surface. Allow it to cool completely in the fridge for 2-4 hours, preferably overnight.

Once cooled, lightly beat the custard with a spatula or, for larger batches, use a mixer with a paddle attachment. Be cautious not to overmix, as it can make the custard too runny.

Transfer the custard into piping bags, ready to fill your cooled donuts. Alternatively, fill a warm donut for a baker’s treat!

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