The Zeenut

Ingredients Kg Grams %
Flour (bakers) 32 000 100
Exakt Zest 6 400 20
Yeast 1 600 5
Water +/- 17 920 56

Exakt Zest - Zeenut

Method:

  • Mix the flour, zest, yeast & cold water on slow speed for 2 minutes, then 6 minutes on fast speed using a spiral mixer. Mix into a well developed dough. Dough temperature should be 27-28 °C (80-82°F).
  • Allow to rest for 5 minutes. Laminate with 25% pastry fat/butter etc and make 3.5 turns.
  • Sheet out to between 5 and 7 on pastry break dependent on required size of end product. Cut out with doughnut cutter.
  • Prove for 40-45 minutes.
  • Submerge fry for 2-3 minutes at 180-190°C.
  • Fill and finish as desired.