Group Ingredients
Ingredient
KG
Cake flour
2.000
0.400
Wet Yeast
0.080
Water
1.100
Total Weight: 3.580

Place all ingredients into the mixing bowl and mix on slow speed for 2 minutes, then fast speed for 8 minutes. Mixing time depends on type of mixer used. Dough temperature 28˚C - 30˚C. Scale 1800g per head. First proof 10 minutes. Final proof 20-25 minutes. Cut using a Donut cutter. Fry the donuts at 180˚C.

TOPPING (kg)

  1. Top with 0.015 Pearl Wet Fondant (Colour using Bakels Colour Powders).
  2. Decorate with Easter decorations or as desired.
Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

Occasion

Occasion

Easter