ingredients

200g	SWEET SOFT 20
800g	Wheat flour
150g	Butter, soft
150g	Eggs
25g	Yeast, dry
320g	Water

processing

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: 10 minutes

Roll out to approx. 8 mm height. Allow to relax and cut out with Donut cutter.

Proving time: 30 minutes at 35°C and 70% rel. humidity

After proving, the dough should be allowed to rest for 15 minutes at room temperature. The surface of the dough must be “dry” before baking.

Frying temperature: 190°c
Frying time: 45 seconds, each side

After frying dust with Komplet Neuschnee or dip into Komplet Magic Fondant.