Easy Easter recipe: bunny donut

Ingredients:

• 1000g Tegral Continental Yeast Raised Donut
• 480g of Water
• 40g of Fresh Yeast

Working method:

1. Mix all donut ingredients in a spiral mixer for 3 minutes at slow speed and approximately 7 minutes at high speed.
2. Keep the dough temperature at 27°C.
3. Give it a bulk fermentation for 10 minutes.
4. Roll out the dough at 4 mm, then cut donuts of 15 g.
5. Give the dough a final fermentation of approximately 40 minutes at 30°C with 60% relative humidity.
6. Fry for 1 minute with a fryer at 180°C.

Ingredients:

• Q.S. of Carat Coverlux White
• Q.S. of Carat Decorcrem White

Working method:

1. Melt both Carat Coverlux White and Carat Decorcrem White at 35-40°C.
2. Dip the top surface of the donut into a 50/50 mixture of Carat Coverlux Whiteand Carat Decorcrem White.

Ingredients:

• Q.S. of Carat Coverlux White
• Q.S. of Carat Coverlux Dark

Working method:

1. For the eyes: pipe a white dot with Carat Coverlux White and then a dark point in the center with Carat Coverlux Dark.
2. For the ears: spread a thin layer of Carat Coverlux White on a paper, and then cut 2 ears per donut with an oval cookie cutter.