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Ingredients

5kg
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5kg
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300g
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5.2l
Water

Method

Mixing time: 3 + 10 minutes

Dough temperature: approx. 26° C

Bulk fermentation time: 20 minutes

Processing: doughnuts

Final proof: 30 – 40 minutes

Deep-frying temperature: approx. 170° C

Baking time: approx. 2 minutes on either side

After the bulk fermentation time, roll the dough to a thickness of 5 – 6 mm and cut out with a doughnut cutter. Afterwards allow to prove and bake on either side approx. 2 minutes.

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