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