Bro-Nut

Units

Cake Flour

1,000g

Brioche 20%

200g

Yeast

40g

Ice Cold Water

520g

total

Pastry Fat

Mimetic

528g

Pastry Fat total

Topping

Fondant

286g

Topping total

Working Method

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 deg 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 +- 5mm 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 deg C.
Fry Dough for +- 2minutes on both sides or until golden brown.
Decorate with Fondant Icing.

Author: Chipkins Puratos

Complexity level: