Description
Donut Recipe using IREKS Vegan Donut
Ingredients
Method
Mixing time: 3 + 10 minutes, spiral mixer
Dough temperature: approx. 26° C
Bulk fermentation time: 15 minutes
Instructions for use: After the bulk fermentation time, roll the dough out to a thickness of 5 – 6 mm and cut out using a donut cutter. Subsequently, allow to prove and bake in vegan oil on each side for approx. 2 minutes.
Final proof: 40 minutes
Deep-frying temperature: approx. 170° C
Baking time: approx. 2 minutes on each side
