ingredients

200g	SWEET SOFT 20
800g	Wheat flour
100g	Butter, soft
200g	Eggs
70g	Yeast, fresh
300g	Water

processing

Yield: 41 pieces

Method:
Mix a dough with all ingredients.

MIxing time: 3 minutes in slow + 8 minutes on fast
(spiral mixer)

Dough temperature: approx. 25°C
Dough resting time: 15 minutes

After resting, scale the dough, slightly rework round ald allow to rest for another few minutes.

Dough scale: approx. 1200 g (30er)

Work off as usual.

Proving time: approx. 50 minutes then give another 15 minutes at room temperature

Frying temperature: 170°c
Frying time: 3,5 + 3,5 + 1,5 minutes

After frying dust with Komplet Neuschnee.