Doughnuts

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.