Lemon Donuts
Lemon Donuts based on Sonnet Donutbase 50%, Credin Lemon filling and Credin Lemon coating.
Ingredients
- 5000 g – 50% Flour
- 5000 g – 50% SONNET DONUTBASE 50%
- 500 g – 5% Fresh Yeast
- 4500 g – 45% Water approx.
Finishing:
- Credin Lemon filling
- Credin Lemon coating
Working method
- Knead all ingredients into a smooth and well developed dough.
- Dough temperature approx. 26°C.
- First proof approx. 5 minutes.
- Roll out to 7-8 millimeters by turning the dough a quarter turn each time. Then cut the donuts with a donut cutter with a diameter of 7 centimeters. Weight approx. 70-75 grams.
- Final proof approx. 60 minutes (30°C/75% RH).
- Before frying, let the donuts dry in the bakery for about 10 minutes.
- Frying approx. 2 x 3 minutes at 180°C.
- After cooling down sufficiently fill the donuts wit Credin Lemon filling and decorate with Credin Lemon coating.
Tip: Dose 2-3% more water on a donut line. Weight 50-60 grams.
