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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. 26ºC
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 (34ºC/70% RH)
Processing Before frying leave for 10 minutes in the bakery for drying
Baking Deep frying, approx. 3 minutes at 190ºC
BRC Halal Kosher RSPO Skal

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