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.