Donuts with Donutmix
Ingredients
- 10000 g - 100% Sonnet Donutmix 100%
- 182 g - 1.82% Dry Yeast
- 500 g - 5% (or 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. 15 minutes
- 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)
- Before frying leave for 10 minutes in the bakery for drying
- Deep frying, approx. 3 minutes at 190°C
