How to Make? Mix together 400g of Weissmill Donut Flour Mix, 160 ml of water and 1/2 tsp of Weissmill Instant Active Dry Yeast. Knead it into a fine dough and set it aside for 10 minutes for bulk fermentation. Now punch it down and knead it again for 6 to 8 minutes. Sheet and cut the dough into donut shapes and leave it for proving for another 30 minutes. Deep fry until golden brown..