4 h
Suitable for vegans
Type of dish: Bread and pastries
Temperature: Room temperature
Cuisine type: Vegan cuisine
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Strong flour 0.75 kg
Sourdough 0.125 kg
Water 0.938 l
Table salt 25.0 g
Flour enhancer 12.5 g
Yeast 18.75 g

Kneading time: 15'-17´

Dough temperature: 26 ºC  

First bulk fermentation: 1h30´ 

Second fermentation (dough divided): 15'

Shaping and third fermentation: 40´

Baking time: 40'

Oven temperature: 190 ºC


  • The kneading time is long since the semolina takes a long time to fully hydrate and this dough is quite soft.
  • Let the dough ferment in an artesa at room temperature until it triples its original volume.
  • Divide the dough into portions of 500 g. and roll. Try not to push down on them.
  • Then, shape the balls into doughnuts and let them ferment with no humidity.
  • Bake with almost no steam.
Nutritional information (1 portion)
Fiber 12.96 g
Saturates 0.6 g
Monounsaturated fatty acids 0.45 g
Polyunsaturated fatty acids 1.82 g
Cholesterol 0.0 mg
Calcium 55.19 mg
Iron 4.16 mg
Zinc 2.92 mg
Vitamin A 0.0 ug
Vitamin C 0.0 g
Folic acid 136.06 ug
Salt (Sodium) 2027.7 mg
Sugars 0.46 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.