Donuts (Donutmix 100%)

Ingredients

Working method
Kneading	Knead all ingredients into a smooth and well developed dough
Dough temperature	Approx. 26°C
Dough proof	Approx. 15 minutes
Moulding	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)
Processing	Before frying leave for 10 minutes in the bakery for drying
Baking	Deep frying, approx. 3 minutes at 190°C