My Sonneveld
Register Log in 

Log in

// Home / Recipes / Bread snacks / Donuts (Sonnet Donutbase 50%)

Donuts (Sonnet Donutbase 50%)


Flour 50% 5000 g
Sonnet Donutbase 50% » 50% 5000 g
Fresh Yeast 5% 500 g
Water approx. 45% 4500 g
Working method
Kneading Knead all ingredients into a smooth and well developed dough
Dough temperature Approx. 26°C
Dough proof Approx. 5 minutes
Moulding Laminate: Until 7-8 mm. by turning the dough a quarter for several times. After this cut the donuts with a donutcutter diameter 7 cm. (Weight 70-75 gr.) On donut line dose 2-3% more water. (Weight 50-60 gr.)
Final proof Approx. 60 minutes (30°C/75% RH)
Processing Before frying leave for drying 10 minutes in the bakery
Baking Deep frying, approx. 2 x 3 minutes at 180°C
BRC Halal Kosher RSPO Skal

This website uses cookies. Why? Click here for more information. Close