Donuts (Sonnet Donutbase 50%)
Ingredients
- 5000 g - 50% Flour
- 5000 g - 50% Sonnet Donutbase 50%
- 500 g - 5% Fresh Yeast
- 4500 g - 45% Water approx.
Working method
- Knead all ingredients into a smooth and well developed dough
- Dough temperature: approx. 26°C
- Dough proof: Approx. 5 minutes
- 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)
- Before frying leave for drying 10 minutes in the bakery
- Deep frying, approx. 2 x 3 minutes at 180°C
