Donuts Bright - Sonnet Donutbase 50%
Ingredients
- 5.000 g Sonnet Donutbase 50% 50%
- 5.000 g Flour 50%
- 4.300 g Water approx. 43%
- 200 g Dry yeast 2%
Working method
- Knead all ingredients into a smooth and well developed dough.
- Dough temperature: approx. 80°F.
- Dough proof: approx. 15 minutes.
- Laminate until 7-8 mm, by turning the dough a quarter for several times. Then 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.
- Before frying leave for 10 minutes for drying.
- Deep frying approx. 3 minutes at 380ºF.