Mix all ingredients into a dough wich is not fully developed
Dough temperature: As cold as possible
Dough rest: Approx. 10 minutes in refrigerator
Fold the butter plastically before folding. Laminate it, fold it twice in three (2 x 3). Let the dough rest in the refrigerator. After approx. 10 minutes laminate it again, fold it once in three (1 x 3). Let the dough rest again in the refrigerator
Roll the dough into a slice with a thickness of approx. 6 mm. Protrude with a donut plug of desired diameter
Final proof: Approx. 30 minuten at Final proof: Approx. 30°C
Fry approx. 9 minutes in oil at 180ºC
After cooling down, fill with desired filling
