Donuts
Donuts based on Sonnet Donutbase 50%
Ingredients
- 5000 g - 50% Sonnet Donutbase 50%
- 5000 g - 50% Flour
- 500 g - 5% Fresh yeast
- 4500 g - 45% Water approx.
Working method
- Knead all ingredients into a smooth and well developed dough.
- Dough temperature: approx. 26°C.
- Dough proof: approx. 5 minutes.
- Laminate until 7-8 mm by turning the dough a quarter for several times. After this cut the donuts with a donutcutter diameter 7 cm (weight 70-75 gr) On donut line dose 2-3% more water (weight 50-60 gr).
- Final proof: approx. 60 minutes (30°C/75% RH).
- Before frying leave for drying 10 minutes in the bakery.
- Deep frying, approx. 2 x 3 minutes at 180°C.
