Cinnamon Yum Yum

1. Mix group 1 for 2 minutes on slow speed and 3 minutes on fast speed.
2. Dough temperature should be 23°C.
3. Incorporate the Rollex Gold (group 2) into the dough, then pin out and make 3 x half-turns.

Straight Process

• 15 mins in fridge.
• Pin out, spread Cinnamon Filling and water (group 2) and make 1 x half-turn.
• Repeat this pin out, spread and turn process.
• Rest for 20 mins in freezer.
• Roll dough out to 6-8mm thick.

Overnight Process

• Pin out, spread Cinnamon Filling and water (group 2) and make 1 x half-turn.
• Repeat this pin out, spread and turn process.
• Rest for 20 mins in fridge.
• Roll dough out to 6-8mm thick.

1. Scale at 50-70g.
2. Prove for 45-60 minutes at 30-35°C, 80% relative humidity.
3. Fry at 185°C for 90 seconds each side.
4. Finish with Clear Glaze.

• Cinnamon Filling
• Clear Glaze
• Rollex® Gold
• Yeast Doughnut Concentrate