Mango Chocolate Donut Cone

Tegral Donut Mix Plus 1000
Water 450
Yeast 30
Ingredients total 1480
Ambiante 100
Castor Sugar 100
Cinnamon 2
Carat Coverlux Range (Dark, Milk, White) 100
Assembly total 352

Working Method


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.

About this Recipe

Complexity level: