1 Mix Tegral Donut, yeast and water at slow speed for 1 minute.
2 Mix for 3 minutes at high speed. Rest the dough for 20 minutes.
3 Roll the dough and cut into strips and roll out on cones.
4 Ferment for 45 minutes.
5 Fry at 180°C and allow to cool down.
1 Coat the donut cones in sugar and cinnamon mixture.
2 Cover the Inside part of Donut with Carat Coverlux Dark to avoid Sogginess.
3 Fill the donut with mango filling (fold Ambiante and Vivafil Mango).
4 Your Mango Chocolate Donut cone is ready to serve.