DOUGH
•Mix Dry ingredients
•Slow mix for 5 minutes and Fast for 4 minutes until 100% gluten development. Water needs to be 2-10’c
•Bulk Ferment for 15 minutes, Dough temp should be 27 Celsius , then portion into 40 g then pre-shape into balls
•Rest for 15 minutes then shape into a bun and poke a hole in the middle.
•Ferment for 1hour at 27-30` c 80% humidity
•Fry at 180 for 30 seconds each minutes then turn 30 seconds until fully fried.
•Rest then cool before adding toppings and packing.
CHOCOLATE TOPPINGS
Melt Carat Coverlux Dark Coins until it is melted then add your favorite candy toppings.
ASSEMBLY
•Place 3-4 pcs of donuts on the stick and place tape to hold it in place.
•Add wrapping paper onto the donuts.
RED TOPPINGS
Melt Carat Coverlux White coins until it is melted then add your food color, then add your toppings of choice
