Method:

• Mix ingredients for 2 minutes on slow speed using spiral mixer, then mix for 8 minutes on fast speed
• Dough temperature: 27°C
• Scale into pieces of dough 480g each
• Colour each piece of dough a different colour using food colouring
• Roll each piece to 2mm thick and 30cm wide
• Brush with water and layer all together into a multicolour sheet
• Slice off 2cm x10cm lengths (approx 50g) and roll into ring doughnut shape
• Tray up on doughnut trays/ cloths
• Prove for +/- 50 minutes temperature 30°C, relative humidity: 70%
• Fry at 190°C
• Fry time 1½-2 minutes per side