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.
Notes
Tip: Dose 2-3% more water on a donut line. Weight 50-60 grams.