Classic Donut

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Working Method

253.94Kcal
Energy

1072.07Kj
Energy

4.97g
Fat

1.2 g
Saturates

43.34g
Carbohydrates

6.03g
Sugars

Mixing Time		00:03:00 1st speed 00:06:00 2nd speed
Dough °C		25°C
Bulk Fermentation		00:05:00
Scale		45 grams
Make up		Roll out the dough at 6 mm and cut out the donut
Final Fermentation		00:45:00 – 30°C – 60% Humidity
Fryer		00:02:10 180°C