Place the ingredients into the mixing bowl. Then add measured water.
Mix for ± 2 minutes slow and ± 7 minutes fast, depending on type of mixer used.
Scale off, mould round and rest for ± 5 minutes. Divide and mould into required shapes. Place doughnuts on lightly floured bags or lightly greased pans.
Switch doughnut fryer on ± 190° C.
Prove at 40° C and 80% humidity for ± 40 minutes. NB. Prover must not be too humid for doughnuts.
10 Minutes before doughnuts are ready remove from prover and stand outside. (This makes it easier to handle the doughnuts.)
Test oil to see if its ready by placing a little piece of dough in the oil, if it rises to the top and bubbles the oil is ready.
Using a spatula so as not to leave finger marks on the doughnuts, place them in the oil as quickly as possible. Turn the doughnuts in more or less the same order as when you put them in once the underside has turned golden brown ± 1 minute.
Fillings & Toppings
Remove from oil and let excess drip back into fryer. Let doughnut cool completely before decorating and piping caramel inside.