INGREDIENTS
DOUGH: WHEAT FLOUR • SWEET DOUGH BREAD CONCENTRATE • REFINED SUGAR • DRY YEAST • WATER.
ROOF: WHITE CHOCOLATE • MILK CHOCOLATE.
DECORATION: BIS • NEGRESCO • MM'S • GRANULATED.
| DOUGH RECIPE | |||
| INGREDIENT | % BASE FLOUR | WEIGHT FOR 1 kg OF FLOUR | WEIGHT FOR 5 kg FLOUR |
| FLOUR | 100 | 1,0 kg | 5,0 kg |
| SWEET DOUGH BREAD CONCENTRATE | 8 | 80 gr | 400 gr |
| REFINED SUGAR | 20 | 200 gr | 1,0 kg |
| DRY YEAST | 1 | 10 gr | 50 gr |
| WATER | 55 | 550 gr | 2,750 kg |
METHOD OF PREPARATION:
- Place the sweet dough bread concentrate, flour, sugar and yeast in the dough mixer and mix for 1 minute.
- Add the water little by little and beat at low speed for 5 minutes or until homogenized.
- beat at high speed for approximately 7 minutes or until you get the veil point.
- Roll the dough or roll it out with a rolling pin until it is approximately 1cm high and let it rest on the table, covered in plastic for 10 minutes.
- Cut with a round cutter ring and then with the smallest round cutter ring cut in the center, this way you will obtain a dough of approximately 35/40g.
- Place on baking trays sprinkled with flour, and let it ferment for approximately 2 hours or until it doubles in size.
- Fry in oil previously heated to 160° – 170°C.
- Melt the chocolate in the microwave or in a bain-marie as indicated on the product packaging, and dip one side of the donut.
- Decorate with Bis, Negresco, MM's, sprinkles, etc.
