Donuts
Donuts based on Sonnet Donutmix 100%
Ingredients
- 10000 g - 100% Sonnet Donutmix 100%
- 182 g - 1.82% Dry yeast
- 500 g - 5% (Or 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. 15 minutes.
- Laminate until 7-8 mm by turning the dough a quarter for several times. After this cut the donuts with a doughnutcutter diameter 7 cm (weight 70-75 gr) or moulder/divider, dose 2-3% more water (weight 50-60 gr).
- Final proof: approx. 60 minutes (34°C /70% RH).
- Before frying leave for 10 minutes in the bakery for drying.
- Deep frying, approx. 3 minutes at 190°C.
