Bro-Nut

Ingredients

Units %
Cake Flour 1,000g 0
Brioche 20% 200g 0
Yeast 40g 0
Ice Cold Water 520g 0
total 0
Pastry Fat
Mimetic 528g 0
Pastry Fat total 0
Topping
Fondant 286g 0
Topping total 0

Working Method

Part 1
  1. Place cake flour, premix, yeast and ice cold water into mixing bowl.
  2. Mix for 2 minutes on slow speed and 7 minutes on second speed using the dough hook. (Dough temperature +- 18 deg C)
  3. Cover and rest dough for 10 minutes after mixing.
  4. Roll the basic dough into a rectangular shape and cover half with the pastry fat. Enclose fat with overlapping dough and seal edges well.
  5. Give the dough 3 single folds and rest in a chiller for more than 4 hours then finally role out to +- 5mm thick.
  6. Cut dough with a ring dough nut cutter.
  7. Proof for 40 minutes, the last 10 minutes outside the prover.
  8. Pre-heat the fryer to 180 deg C.
  9. Fry Dough for +- 2minutes on both sides or until golden brown.
  10. Decorate with Fondant Icing.

Frying Overview

About this recipe

Author: Chipkins Puratos

Complexity level: