Ingredients
T55 or T65: 5 kg
Gruau flour: 5 kg
Phil Levain Durum Wheat CRC®: 0,6 kg
Yeast: 0,5 kg
Fermented donut dough: 3 kg
Salt: 0,18 kg
Milk: 4 kg
Eggs: 2,2 kg
Sugar: 1,55 kg
Softened butter: 1,4 kg
Preparation
Method with 6% dosage
Base temperature: 56°C.
Kneading:
- First speed: 5 minutes, with all ingredients except the butter.
- Second speed (using a mixer): 4 minutes, add the butter then knead for another 5 minutes.
Dough temperature: 25-26°C.
First fermentation: 60 minutes at 25°C, then 60 minutes at 4°C.
Scaling: laminate the dough, then use a donut cutter to cut out pieces of approximately 60 g each.
Final fermentation: 20 to 30 minutes at 28°C.
Baking: deep-fry the donuts in oil at 180°C for 2 minutes per side.
Finishing: drain the donuts well, then either roll them in sugar or glaze the tops. Decorate as desired.
