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 Belcolade Noir Coins until it is melted then add your favorite candy toppings.
FILLINGS
•For the red donuts, pipe Vivafil Strawberry inside the fried donuts per piece.
•For the chocolate donuts, pipe Cremfil Ultim chocolate inside the fried donuts per piece.
RED TOPPINGS
Melt Belcolade Blanc Selection coins until it is melted then add your food color, then add your toppings of choice
