Bro-Nut - Puratos

Ingredients

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

Working Method

Part 1

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

Frying Overview

About this recipe

Author: Chipkins Puratos

Complexity level:

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