CROIDONUT RICH RECIPE
PASTRY LEAVENED PRODUCT FOR BREAKFAST
|water - at 5-10°C||g 300|
|MARBUR PLATTE||g 250|
Knead CROIDONUT, water, egg, oil and yeast for 5-6 minutes, until the dough in well-combined but not yet completely smooth.
Refrigerate at 5°C for 2 hours.
Roll out the dough into a rectanglular layer, lay MARBUR CROISSANT onto a half and fold so that the other half cover the first and the sheet of butter is completely enclosed in the dough. Seal the edges well.
Roll out in order to shape the dough into a rectangle again and make a 3-layer fold, then repeat this step. Let the dough rest for 10-15 minutes, roll it out again into a rectangle and make another 3-layer fold, in order to make three 3-layer folds in total.
Let the laminated dough rest for 10-15 minutes before working it.
After the rest time, roll the laminated dough to 12-15mm, then cut into 9-10cm diameter discs.
Cut out a smaller round with 3.5-4 cm of diameter in the middle of each disc, in order to form a donut shape.
Put into the proofer room for about 2 hours at 26-28°C, with relative humidity of about the 70%.
Fry the croidonuts in FRITTOIL at 180-190°C for 1 minute for each side.
Cut each croidonut in two or three layers and fill them with the creamy filling.
Glaze the top of the sweets with FONDANT SOFT or CHOCOSMART and serve the croidonuts when still lukewarm to enjoy them most.