Ingredients
Working method
Dough
Add all ingredients to the mixing bown including the water.
Mixing time: 2m first speed, 8m second speed.
Dough temperatre: 25°C
Bulk ferment: 5m
Put dough through a Konig roll plant on 50grams setting, scaling to 50g.
Take the round dough balls off the belt and place onto doughnut tray. Lay in formation 4 across and 4 down.
Place the doughnuts into the proofing cabinet and final ferment for 50m at 35°C at 70% humidity.
Take the doughnuts out of the poofing cabinet and allow to dry in a rack for 10mins before drying.
Fry for 3 minutes at 190°C.
Decoration
Once cooled, inject with Cremfil Ultim 2G, dip the tops of the doughnuts in Carat Coverflex Pink Raspberry and Carat Coverflex Pistachio and sprinkle each side with matching decors. Finish with a Witch's hat decoration made with Belcolade Noir Selection.
