FRIBOL |
acqua |
uova |
lievito |
CHOCOSMART CIOCCOLATO |
CONFETTURA EXTRA LAMPONI |
DONUT DOUGH
Ingredients
Preparation
Knead all the ingredients until you get a smooth and velvety dough.
Leave to rest for 10-15 minutes at room temperature (20-24°C).
Stretch the dough and give a simple fold.
Let the dough rest for 5 minutes and then stretch it to a thickness of 1.5cm
Cut into a 9cm diameter donut shape and leave to rise for 50 minutes at 28°C with 70% humidity.
Final composition
Fry the donuts at 180°C until completely cooked.
Drain and leave to cool.
Glaze the surface with CHOCOSMART and cover with HALLOWEEN CONFETTI DOBLA.
Let the topping solidify and fill with the raspberry jam.
