Ingredients
T55 or T65 flour: 9,6 kg
Phil Golden Viennoiserie CRC®: 0,4 kg
Sugar: 0,85 kg
Rapeseed oil: 0,9 kg
Egg yolk: 0,2 kg
Eggs: 2,75 kg
Yeast: 0,4 kg
Salt: 0,18 kg
Water: 2,9 to 3,1 L
Preparation
Method with 4% dosage
Base temperature: 54°C.
Kneading:
- First speed: 5 minutes.
- Second speed (using a mixer or spiral): 12 minutes.
Dough temperature: 24-25°C.
First fermentation: 10 minutes.
Scaling: divide into 50 g dough balls.
Intermediate proofing: 10 minutes then reshape into rounds and place on a baking tray lined with parchment paper.
Final fermentation: 1h15-1h30 at 32°C with 70% humidity.
Baking: in a deep fryer, immerse in sunflower oil heated to 165/175°C and fry for 2 minutes 30 seconds on each side. After frying, roll the doughnuts in granulated sugar, then place them on absorbent paper to drain.
