Donuts based on Sonnet Donutbase 50%
Ingredients
- 5.000 g - 50% Flour
- 5.000 g - 50% SONNET DONUTBASE 50%
- 200 g - 2% Dry yeast
- 4.300 g - 43% 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.
- Then 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.
- Before frying leave for 10 minutes in bakery for drying.
- Deep frying approx. 3 minutes at 190ºC.