ingredients

1.000g	YEAST RAISED DONUT
70g	Cocoa powder
70g	Sugar
20g	Yeast, dry
510g	Water, approx.

processing

Method:

Mixing time: 2 minutes slow + 10 minutes fast
Dough temperature: approx. 25°C
Dough resting time: approx. 20 minutes

Roll out to approx. 8 mm heght. Allow to relax and cut out with Donut cutter.

Proving time: 30 minutes at 35°C
and 70% rel. humidity

After proving, the dough should be allowed to rest for 15 minutes at room temperature. The surface of the dough must be “dry” before baking.

Baking temperature: 190°C
Baking time: 45 sec. each side

After frying dust with KOMPLET Neuschnee or dip into KOMPLET Magic Fondant.