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 |