Group 1
Ingredient
KG
%
CLASSIC BERLINER DOUGHNUT MIX
4.000
100.00
BAKELS INSTANT ACTIVE YEAST
0.068
1.70
Water
1.840
46.00
Total Weight: 5.908
No time Dough Place all ingredients in machine bowl and develop thoroughly Dough temperature 28-30 ¡C. Allow dough to recover for 5 minutes. Scale and mould as desired Proof then deep-fry at 175 ¡C to 185 ¡C until golden.
If using Compressed Yeast use 175g in above recipe.
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