11 Mar 2017
Donut
Ingredients:
- 1000 g Tegral Continental Yeast Raised Donut
- 480 g of Water
- 40 g of Fresh yeast
Working method:
- Mix all donut ingredients in a spiral mixer for 3 minutes at slow speed and approximately 7 minutes at high speed.
- Keep the dough temperature at 27°C.
- Give it a bulk fermentation for 10 minutes.
- Roll out the dough at 4 mm, then cut donuts of 15 g.
- Give the dough a final fermentation of approximately 40 minutes at 30°C with 60% relative humidity.
- Fry for 1 minute with a fryer at 180°C.
Topping
Ingredients:
- Q.S. of Carat Coverlux White
- Q.S. of Carat Decorcrem White
Working method:
- Melt both Carat Coverlux White and Carat Decorcrem White at 35-40°C.
- Dip the top surface of the donut into a 50/50 mixture of Carat Coverlux Whiteand Carat Decorcrem White.
Decoration
Ingredients:
- Q.S.of Carat Coverlux White
- Q.S. of Carat Coverlux Dark
Working method:
- For the eyes: pipe a white dot with Carat Coverlux White and then a dark point in the center with Carat Coverlux Dark.
- For the ears: spread a thin layer of Carat Coverlux White on a paper, and then cut 2 ears per donut with an oval cookie cutter.
Carat offers a range of great-tasting compound coatings as well as a variety of delicious fillings based on cocoa and nuts.
Ready to try for yourself?
