• Keep everything warm as much as possible i.e. 25C
• Allow the dough to rise to double size in the first proving stage.
• Knead well the dough in the first kneading distribute the yeast cells and carbon dioxide into the dough.
• Allow fermentation to take place before mixing the dough to ensure production of carbon dioxide
• Give a second kneading before shaping to ensure even distributing of carbon dioxide and yeast cells
• Allow enough time about 40 minutes for second proving to obtain the right volume and shape of the product.
• Drain the product to avoid greasiness and dredge with either castor sugar or cinnamon when still hot before cooking and serving
Heat the deep frying oil to the right temperature to
(i) Ensure proper cooking
(ii) Even browning and
(iii) To prevent the doughnuts from absorbing the oil.
• Turn the deep frying doughnuts to ensure even browning
Titany answered the question on October 14, 2021 at 08:39
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