3 h 22 min
Suitable for vegans
Type of dish: Bread and pastries
Temperature: Room temperature
Cuisine type: Vegan cuisine
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Sourdough 0.025 kg
Agua 0.188 l
Sal 5.0 g
Levadura 3.75 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 2.1 g
Saturates 0.1 g
Monounsaturated fatty acids 0.07 g
Polyunsaturated fatty acids 0.29 g
Cholesterol 0.0 mg
Calcium 8.85 mg
Iron 0.67 mg
Zinc 0.47 mg
Vitamin A 0.0 ug
Vitamin C 0.0 g
Folic acid 24.02 ug
Salt (Sodium) 390.0 mg
Sugars 0.09 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.