IRCA | Doughnuts

Ingredients

KRAPFEN NUCLEO g 500
type 00 white flour g 3500
water g 940-1000
eggs g 800
fresh yeast g 100-140
unsalted butter 82% fat g 290
caster sugar g 70

Preparation

DOUGH: knead until a smooth, velvety consistency is obtained, roll up and leave to rest at room temperature (20-24°C) for 10-15 minutes.METHOD: divide the basic dough into pieces of 40-50 grammes, roll them up and place in a rising room at 28-30°C with relative humidity of about 70% for 60-80 minutes. FRYING: fry in oil at a temperature of 180-190°C. Immediately after frying, roll the doughnuts in caster sugar and dust with BIANCANEVE PLUS.

Ingredients

BIANCANEVE PLUS To Taste
caster sugar To Taste