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Lemon Donuts

Lemon Donuts based on Sonnet Donutbase 50%, Credin Lemon filling and Credin Lemon coating.
Servings 0

Ingredients

  • 5000 g - 50% Flour
  • 5000 g - 50% SONNET DONUTBASE 50%
  • 500 g - 5% Fresh Yeast
  • 4500 g - 45% Water approx.

Finishing:

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.

Notes

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