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Make the Dough

  • High Protein Flour 500 g
  • Flour 500 g
  • Instant Yeast 15 g
  • Bread Improver 5 g
  • Sugar 100 g
  • Skim Powder Milk 50 g
  • Salt 15 g
  • Yolk 120 g
  • Margarine 150 g
  • Cold Water 550 ml
  1. Make the Dough

    • Mix all dry ingredients, unless salt, beat in the eggs and water until congealed. Add margarine and salt and mix until the dough is dull with maximum temperature is 28°C.
    • Rest the dough for ± 15 minutes, cut, weigh, and round the dough.
    • Rest again for 15 minutes, shape and arrange on a loaf, store in a proving box, wait for ± 60 minutes until the dough rise.
  2. Frying the Doughnut

    • Heat oil ± 170°C then fry on both sides until done.
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