Ingredients:Mauri Donut Mix 500g
Mauripan Instant Yeast 11g
Vegetable Oil 25g
Cold Water (0-1°C) 230-245g
- Put all the ingredients in a mixer with dough hook attached.
- Mix until the dough is fully developed.
- Rest dough for 10 mins and cover the dough to prevent skinning.
- Roll the dough and cut with donut cutter.
- Leave to proof at room temperature for 40 – 45mins.
- Fry the donut until golden brown.
- Coat the donut with various type of Mauri Donut Coating or dusting sugar.
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