Ingredients
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.
